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 most recently have a little time, I was looking on the web last week. Looking to find new, exciting thoughts, inspiring meals that I’ve never tasted before, to delight my family with. Searching for a while unfortunately could not find lots of interesting stuff. Just before I thought to give up on it, I discovered this fabulous and simple treat simply by luck at Suncakemom. The dessert seemed so tempting
on its snapshot, it called for urgent actions.
It was not difficult to imagine just how it is made, its taste and just how much boyfriend will want it. Actually, it is very simple to please the man in terms of cakes. Yes, I’m a blessed one. Or possibly he is.Anyway, I visited the webpage and simply followed the simple instuctions which were coupled with nice pics of the procedure. It really makes life much simpler. I can imagine that it is a bit of a hassle to take photographs in the middle of cooking in the kitchen as you may usually have gross hands so that i sincerely appreciate the commitment she placed in to make this blogpost and recipe conveniently followed.
With that in mind I’m inspired to present my own, personal dishes in a similar way. Thanks for the thought.
I had been fine tuning the original formula create it for the taste of my loved ones. I must say it turned out a terrific outcome. They enjoyed the flavor, the thickness and enjoyed getting a treat like this in the middle of a stressful workweek. They ultimately requested lots more, more and more. So the next occasion I am not going to make the same mistake. I’m gonna double the quantity to make them happy.
The roasted pork belly recipes 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.
Recipe Notes
