Roasting a chunk of pork belly in the oven until we get a crackling skin is an easy way to bring out all this piece of meat can offer. Or maybe a bit more?
As I lately have some time, I was browsing on the web the other day. Attempting to find fresh, fascinating ideas, inspiring meals that We have never tasted before, to delight my family with. Hunting for a long time yet couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I ran across this yummy and simple dessert simply by chance. It seemed so mouth-watering on its snapshot, that required rapid action.
It was easy to imagine just how it is made, its taste and just how much boyfriend will love it. Actually, it is rather easy to impress the man when it comes to desserts. Anyway, I got into the webpage: Suncakemom and then used the step-by-step instuctions which were coupled with wonderful images of the operation. It just makes life faster and easier. I could imagine that it’s a slight inconvenience to take photographs in the middle of baking in the kitchen as you may normally have sticky hands so I sincerely appreciate the time and energy she devote for making this blogpost and recipe easily implemented.
With that said I’m inspired to present my personal recipe in a similar fashion. Many thanks the thought.
I was tweaking the initial formula to make it for the taste of my family. I can say it had been an awesome success. They enjoyed the taste, the overall look and loved getting a treat like this in the middle of a lively workweek. They quite simply demanded even more, a lot more. Hence next time I am not going to commit the same mistake. I am gonna twin the amount to get them happy.
The crispy pork belly recipe is from SunCakeMom
Preheat oven to 350°F / 180°C.
Make diamond shaped cuts on the skin of the pork belly. Preferably the depth of the fat, without cutting the meat under the fat.Crispy-Pork-Belly-Recipe-Process-2-SunCakeMom
Rub the cuts with the salt and any optional spices.
Heat oil in a pan then add the diced onion, carrot, celery and salt essentially making mirepoix.
Saute until the onion gets a glassy / translucent look for about 5 minutes on high heat.
Add crushed garlic and bay leaf and saute until the garlic gets fragrant.
Make some space on the pan for the pork belly and place it skin side down on the pan.
Sear it for a 2-3 minutes then turn it around and sear the top as well.
Add the optional white wine and move the pork belly a bit around.
Cook away the white wine to the quarter on high heat in about 10 – 15 minutes.
Fill up the pan with water until the pork belly is submerged until the skin.
Bring it to boil then transfer onto a baking pan or in case if a baking pan was used to prepare the dish just put the boiling pan into a 350°F / 180°C oven.
Braise it for 90 – 180 minutes in the oven while soaking the skin with the juices in every 20 minutes or so.