Friday, June 06, 2008
Slooow roasted pork belly
This one really couldn't be easier. It turns a fat-filled piece of pork belly into a melt-in-your-mouth treat topped with crispy pork cracklings. It got two thumbs up from the husband.
2-3 lbs pork belly, skin on
Peel onions and slice them in half. Place them flast side down in a roasting dish. Add crushed garlic on top of the onions.
Rinse the pork belly well, then pat the skin dry wihth paper towels. This will ensure the crispiest cracklings. Place the meat over the onions, skin side up. Score the skin like a tic-tac-toe board so that there are 1 inch squares all over the top. Sprinkle heavily with salt and herbs..
Roast at 275° for three hours. The fat will dissolve, running down into the onions which caramelizes them while keeping the meat moist. The skin will crisp and puff up. For extra crispy cracklings, you can broil it for a few minutes at the very end.