Perfect meat, perfect crackling … Every.
Bonus: Make-ahead friendly.
So, we can all agree on what defines awesome crackling, but what about the meat?
Slices neatly (pictured here withvermouth jus) ….
I specifically want it to be sliceable (what is a roast, if it cant be carved?)
so it presents nicely, but is beautifully tender when you start eating it.
Finally we hit the pork with maximum heat to develop the amazing crackling!
The best of both worlds!!
as horizontal as possible) by propping up the belly with balls of foil beneath.
This makes the crackling cook evenly = perfect crackling.
Slices neatly (pictured here withvermouth jus) ….
See below for my usual full instructions along with process photos!
The result:The crackling will be ultra-crispy from edge to edge.
Not that rock-hard, smooth-surfaced crackling you sometimes encounter that feels like is going to dislodge a tooth!
… but the flesh is incredibly tender!!
Sure its crispy but itshard and that stuff is just not pleasant to eat.
My method is so insanely simple, yet yields such exceptional results, that its almost unbelievable.
Let me reiterate again.
The secret it perfect crackling is to level the skin so there’s even heat distribution. Otherwise, the highest point burns before the lowest part has a chance to crisp up to crackling!
You are 5 simple steps away from THIS!!!
Yes, really, this is ALL you need!
Pork belly Heres what to look for to find the perfect piece of pork belly!
Theres NO need to score the skin for perfect crackling!
Not only is it unnecessary, its downrightdangerousto the end result.
And believe me, inexperienced butchers make that mistake all the time!More on my anti-skin-scoring philosophy below!
While fresh pork belly = nice and dry, flat skin = amazing crackling.
But its stillbetterif you get non vac-packed belly!
Better quality pork = a better result Not all pork is equal.
The happier the pig, the better the quality of pork, and the better the end result.
This means better flavour, more tender and juicier meat, and better crackling.
One cheap supermarket pork belly took over 3 1/2 hours to become tender!
Pork belly is so fatty, you dont need to add extra fat!
Any oil will work fine.
I use olive oil; and
Salt This is so important for great crackling!
You see all those bubbles on the skin?
Thats brought on by the app of salt.
Dont score skin for perfect crackling!
Yes, you read that right.Dontscore the skin, for the best crackling!
All your life, experts have been telling you that scoring pork skin is the trick to great crackling.
Well, all your life, these experts have had it wrong!
Firstly, Idobelieve that the fat bubbling out from under the skin helps to make the crackling crispy.
But a light rub of oil does the same job.
And literally, I mean 1/2 tsp for 1kg / 2lb of pork belly.
Even a small slash into the flesh can create a rubbery patch of 3 4cm / 1.5+.
The takeaway:Dont score!
Its not necessary and its RISKY!
Apple Saucefor Crispy Slow Roasted Pork Belly
Part 1. where the skin is soaked with juices).
The fat moderates temperature, while preventing moisture and flavour loss.
The extra flavour and juiciness you get simulating this method with this pork is outrageous.
Then sprinkle the salt evenly across the whole surface, from edge to edge.
Salt = bubbles and perfect crunch.
No salt = flat and hard skin!
Vermouth Jusfor Pork Belly
Part 2.
Without this, the bubbles that develop and harden into great crackling cannot form.
And its a very sad occasion indeed, when this happens.
Pork Belly, plated up fine dining restaurant style! Here we have a smear ofCauliflower Puree, topped with slices of Slow Roasted Crispy Pork Belly, served withVermouth JusandApple Sauce.
Were not going for pulled pork here, this is a roast!
But of course, we do want it beautifully tender.
We want the foilsnug.
Prevent screen from sleeping
Remember, theres another 30 minutes cooking to come!
Part 3.
Get cracklin Level skin and final heat blast!
This gives us crackling that cooks evenly, and perfect crackling every time!
With this explanation out of the way, here are the roasting steps.
Crooked pork Here is what the pork belly looks like after the 2 1/2 hours of slow roasting.
Without levelling the pork skin, the right side will crackle up beautifully while the left part wont.
If I kept cooking it the highest points on the right would eventually burn!
However note that since belly is so much juicier (and fattier!)
Nothing to worry about.
Slice and serve After resting, the pork is ready for slicing.
Are you ready to hear the insane crispiness of the crackling when you start slicing through it??
Notice how this pork belly can be neatly sliced, as opposed to the meat shredding when sliced.
It still has great flavour but was just not what I was after here.
But if youre at all concerned about how tender the flesh is, its THIS tender!!
Pork belly this good with meat this juicy actually doesnt need a sauce.
I settled onVermouth Jus, which is intended to be servedwiththe Apple Sauce.
Served as a trio, this is a stunner of a dish!
Vermouth Jus If the wordjuscalls to mind fine dining French restaurants, youd be right.
Jus can be thought of as the premium version ofgravy.
Its more savoury and intense than gravy, with a natural thickness from the meat stock its made from.
And its clear and shiny, whereasgravyis more clouded because its thickened with flour.
See this mouthwateringrecipe here.
Especially in concentrated jus form!
More sauce options for Pork Belly
Of course, dont feel limited to these two suggestions.
There are plenty of other sauce options.
Here are some more (simpler!)
sauce suggestions for this Pork Belly.
Honey Mustard Sauce Use the dipping sauce in Note 2 of myChicken Tendersrecipe.
This sauce is a little bit sweet, a bit savoury, and goes perfectly with all pork!
ensure its at room temperature and use the best you have!
Salsa verde The tangy profile and fresh herbs in this dazzling green sauce is perfect with rich pork belly.
Pea Puree Similarly, pea puree can do double duty both as a side dish and as a sauce.
The colour looks particularly stunning against the golden brown, crispy crackling!
Mushroom Gravyor plainGravy Because who can say no to pork with gravy, ever??
Chimichurri Sauce Take this pork in a South American direction with this piquant parsley/garlic sauce.
Its an excellent match with all kinds of proteins, and pork is no exception!
BBQ Sauce Go Southern USA-style by making a batch of the BBQ Saucein this recipeand serve with the pork.
Bonus: How to plate up Pork Belly, fine dining-style!
Youll see me putting the above plate together in the recipe video below.
Alternatively make a single quenelle using two spoons.
I am not huge on fruit with savoury foods, so this is enough for my taste.
You do have to admit it looks pretty, right??
Get down to your local nursery!
Watercress Just a littering of small watercress sprigs to add a touch of green to the plate.
And there you have it!
Make no mistake, the pork is the star of this recipe!
So Dozer is on his own holiday with the golden retriever boarder.
This is how they start off every morning!
