Cooking the best pork belly involves a few key steps to achieve tender meat with crispy skin. Here’s a step-by-step guide to help you make delicious pork belly:
Ingredients
- 1-2 lbs pork belly, with skin on
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional)
- Olive oil
Instructions
1. Preparation
- Score the Skin: Using a sharp knife, score the skin of the pork belly in a crosshatch pattern. Be careful not to cut too deep into the meat.
- Dry the Skin: Pat the pork belly dry with paper towels. The skin needs to be as dry as possible to achieve crispy results.
2. Seasoning
- Season the Meat Side: Rub the meat side of the pork belly with salt, black pepper, garlic powder, and paprika (if using). Ensure the seasoning is evenly distributed.
- Salt the Skin: Rub the skin with a generous amount of salt. This helps draw out moisture, which is crucial for achieving crispy skin.
3. Marinating (Optional)
- For deeper flavor, let the seasoned pork belly rest uncovered in the refrigerator for a few hours or overnight. This helps to dry out the skin further.
4. Roasting
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Baking Tray: Line a baking tray with aluminum foil and place a wire rack on top. This allows air to circulate around the pork belly, ensuring even cooking.
- Cook at High Heat: Place the pork belly on the wire rack, skin side up. Roast in the preheated oven for 30 minutes. This high heat helps to start crisping the skin.
- Reduce the Heat: After 30 minutes, reduce the oven temperature to 325°F (160°C). Continue to roast for another 1 to 1.5 hours, depending on the size of the pork belly. The meat should be tender and the skin should be crispy.
5. Crisping the Skin
- If the skin isn’t as crispy as you’d like, you can finish it off under the broiler. Set the broiler to high and place the pork belly under it for a few minutes, watching closely to avoid burning.
6. Resting and Serving
- Rest the Meat: Once cooked, remove the pork belly from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- Slice and Serve: Using a sharp knife, slice the pork belly into bite-sized pieces or thin slices. Serve with your favorite sides or incorporate it into dishes like ramen, tacos, or salads.
Tips for Perfect Pork Belly
- Dry Skin: Ensure the skin is thoroughly dried before cooking for maximum crispiness.
- Even Scoring: Score the skin evenly to help the fat render out and the skin to crisp up.
- Proper Seasoning: Season both the meat and the skin well for balanced flavor.
- Temperature Control: Start with high heat to crisp the skin, then lower the temperature to cook the meat through without drying it out.
- Resting Time: Allow the meat to rest after roasting to retain its juices.
By following these steps, you can achieve tender, juicy pork belly with perfectly crispy skin. Enjoy your delicious homemade pork belly!