unbelievable crispy skin pork belly.
this is what pork belly dreams are made of...
i could've eaten the whole thing right then and there...YIKES !
the BEST crispy skin i have ever accomplished.
maybe it was the technique...maybe because i didn't mess with it. maybe it was just THIS piece of belly...all i did was season it up and throw it in the oven. i don't know what is was, but...
it was DELICIOUS!
as you can see...it slices very clean after refrigeration.
TIP FOR STORING AND RETAINING CRISPY SKIN...
wrap cooled pork belly in parchment. sometimes...MOST OF THE TIME, i use a cut brown paper bag to wrap. then place this in a storage container with the lid "ajar".
i have been able to keep the crisp for a few days. you can sear it in a pan, or warm in a toaster oven.
this piece (above) was gently seared after refrigeration.
use a very sharp knife or a box cutter works well.
no need to roll it like this. i just did it to get the salt in there and the photo of the cross hatch cut...
above is the way i prepare it for the oven...easy clean up using tinfoil, but not necessary.
CRISPY SKIN PORK BELLY
sprinkle salt, chipotle, coriander on the meat side.
sprinkle salt and just a bit of the chipotle-coriander on the skin. let it get inside the cuts, but brush it off of the top.
sprinkle salt and just a bit of the chipotle-coriander on the skin. let it get inside the cuts, but brush it off of the top.
make a bed of onions, garlic and shallots under the belly (now i also put green apple slices)
total cooking time was about 3 to 4 1/2 hours
IN THE OVEN AT 280F
check on it after about 3 to 3 1/2 hours. every pork belly is different! poke it in the meaty part...is it REALLY fork tender? go ahead and leave it in for an extra 1/2 hour or so. when it is truly fork tender take it out of the oven and let it rest for 20-30 minutes. turn your oven to 480F with top element only to preheat while it is resting.
NEW NOTE...12-9-14 sometimes i remove the belly and put it on a different pan. that way the bed of onions wont burn. the onions might need to go back in under close watch for a few minutes to caramelize. they are delicious!
NOW...put the belly back in and sit there and watch it. it should start to puff up like popcorn. let it do its thing until all looks crispy. careful not to let it burn.
LET IT REST 20 MINUTES BEFORE SERVING
i have done this now 5-7 more times and every time it comes out perfect.
total cooking time was about 3 to 4 1/2 hours
IN THE OVEN AT 280F
check on it after about 3 to 3 1/2 hours. every pork belly is different! poke it in the meaty part...is it REALLY fork tender? go ahead and leave it in for an extra 1/2 hour or so. when it is truly fork tender take it out of the oven and let it rest for 20-30 minutes. turn your oven to 480F with top element only to preheat while it is resting.
NEW NOTE...12-9-14 sometimes i remove the belly and put it on a different pan. that way the bed of onions wont burn. the onions might need to go back in under close watch for a few minutes to caramelize. they are delicious!
NOW...put the belly back in and sit there and watch it. it should start to puff up like popcorn. let it do its thing until all looks crispy. careful not to let it burn.
LET IT REST 20 MINUTES BEFORE SERVING
i have done this now 5-7 more times and every time it comes out perfect.
NOTE...use a VERY sharp knife. OR you can turn the crispy side down and slice through the meat first to get a good clean cut on the crispy skin.
i'm telling you...it is melt-in-your-mouth meaty fatty goodness!
you could almost consider this a healthy taco...? or at least carb-free
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