Easy Classic Pork Belly - with Chef Enya
- 2 days ago
- 2 min read
Salt-dried skin, a smoky spice rub, and meat so tender it falls apart with your fingers... No knife or fork required!
Shop Divine Deli Pork Belly at your nearest Woermann Brock Fresh store.
Ingredients:
1 - 1.5 kg Divine Deli pork belly
+/- 3/4 cup coarse salt
1 tbsp vegetable oil, plus extra
Foil
Spices
2 tsp fennel seeds, toasted and crushed
1 tsp ground coriander, toasted
½ tsp cumin, toasted
1 tsp onion powder
1 tsp smoked paprika
1 tsp freshly cracked black pepper
(Toast spices in a dry pan over medium heat for 1-2 min, shaking frequently, until fragrant)
Method:
The Night Before (optional, but worth it for extra crispy skin)
Place a cooling rack onto an oven tray that fits inside your fridge.
Pat the skin completely dry.
Rub only the skin with a generous amount of coarse salt.
Place the pork belly on the rack, uncovered, in the fridge overnight.
The next morning, rinse the skin briefly under cold water to remove excess salt.
Pat the skin dry.
Pork Belly
Preheat oven to 230°C.
Remove the pork from the fridge 30-40 min before cooking.
Combine all the spices and oil to form a paste.
Rub the spice paste onto the meat side only, not the skin.
Lightly brush the skin with oil.
Score the skin with a sharp knife, not going beyond the fat layer.
Wrap the meat side in foil, leaving the skin exposed.
Roast at 230°C until the crackling puffs, no longer than 45 min. Rotate the tray if one side of the oven runs hotter.
Lower the heat to 160°C and slow roast 1.5-2 hours, until the meat is very tender. Adjust the foil as needed as the meat contracts.
Rest for 5-10 min before slicing. Bonus points if it falls apart on its own.
Serve
As you like, or with a simple green salad to beautifully cut through the richness of the dish.
Thank you to Chef Enya for sharing her go-to method for the ultimate pork belly!
Enjoy!😊
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