Easy Recipe: Delicious Roasted Pork Belly

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The long, slow roasting makes for tender meat, and the increased oven temperature near the end of the cooking time helps create a crispy skin. Season generously with salt and pepper, rubbing it well into the skin. Remove the pork belly from the bag, rinse off any big pieces of spice, and pat dry with a clean towel. You can have Roasted Pork Belly using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Roasted Pork Belly

1. You need 1 of Pork Belly.
2. Prepare 4 of Potatoes for roasting.
3. You need of Vegetables.
4. It’s 2 of Carrots.
5. Prepare 1 of Brocolli.
6. You need 1 of Green beans.

Place pork belly skin-side down in a large baking dish. Fill baking dish with enough melted pork fat or lard to cover the pork belly by ½ inch. Cure and smoke pork belly and you've got bacon. Roast the belly instead and you've got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp.

Roasted Pork Belly instructions

1. Cover pork with olive oil and lots of salt, place on a tray and cook for 30 mins at 190°C, then after turn down to 160°C for 2 hours..
2. Peel and cut into half the potatoes, rinse under cold water to remove starch and brim to boil for 6-7 minutes.
3. Prepare vegetables and drain potatoes, knock the potatoes about in the pan to chuff up and make crispy. Place oil in a tray and add potatoes, baste in oil and salt and pepper and place in oven at 200°C for 30-40 minutes. The pork needs an additional 30 minutes at this heat too to finish cooking..
4. Just before serving boil veg and serve with all ingredients and gravy..

Put the pork belly on the rack, not touching the water, skin side up. Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur. Chinese roast pork is famous for its crackling skin and the aromatic meat. Chinese roast pork belly is so popular in Asia that there are chefs specialized in roasting pork in restaurants. However, it is already a daunting task to roast pork on.