#DELICIOUS PORK BELLY RECIPES HOW TO#
#DELICIOUS PORK BELLY RECIPES SKIN#
#DELICIOUS PORK BELLY RECIPES FULL#

What’s more, the crackling will have the perfect texture that we are looking for: Bubbly, puffy and crispy skin that shatters into a thousand porky shards in your mouth when you bite into it. The result: The crackling will be ultra-crispy from edge to edge. Otherwise, the highest point burns before the lowest part has a chance to crisp up to crackling!

#DELICIOUS PORK BELLY RECIPES FULL#

See below for my usual full instructions along with process photos! The secret it perfect crackling is to level the skin so there’s even heat distribution. (Game-changing tip #2) andīlast it finally at 240☌/465☏ for 30 minutes to make the skin bubble and form the crackling! This makes the crackling cook evenly = perfect crackling. as horizontal as possible) by propping up the belly with balls of foil beneath. Roast in a slow oven for 2 1/2 hours at 140☌/285☏ so the flesh becomes tender Oil and season both the flesh and the skin, then wrap the flesh sides with foil, leaving skin exposed.

#DELICIOUS PORK BELLY RECIPES HOW TO#

Here is how to make the best pork belly of your life, in 5 simple steps (read further below for the why):ĭry the skin, preferably leaving it uncovered overnight in the fridge How to make Slow-Roasted Crispy Pork Belly: Overview Slices neatly (pictured here with vermouth jus) ….Finally we hit the pork with maximum heat to develop the amazing crackling! We achieve this by firstly cooking slowly at a low temperature, while using a trick with foil to get a confit effect that keeps the flesh parts bathed in fat as it cooks. I specifically want it to be sliceable (what is a roast, if it can’t be carved?) so it presents nicely, but is beautifully tender when you start eating it. So, we can all agree on what defines awesome crackling, but what about the meat? For me, it’s about cooking it to that perfect point where the fat is oh-so-soft, the meat is extremely tender, but not so tender that it falls apart “at a touch” like pulled pork.

And I assure you, the simple steps in this recipe are designed around delivering that end goal reliably, every single time! When we’re talking about roasted pork belly, I feel like the pursuit of bubbly, perfectly crispy pork crackling goes without saying. You could also add sautéed shiitake mushrooms or greens of your choice.Now that you’ve scrolled past the photos above, is it fair to say I have your attention? 😉 I reheated the slices of pork belly in the broth before serving with cooked noodles, a soft, jammy egg and fresh spring onions/green onions. I added garlic, ginger, spring onions, soy sauce, fish sauce and a few carrots for sweetness to create a seriously good pork-infused stock. This was then turned into the most delicious broth which I seasoned with more soy sauce, miso paste and ponzu. To take my broth to the next level, I used the pork bones and cooked them in a large pot over medium-high heat in chicken stock (another cheat). Like I mentioned, the key to a fabulous ramen is the rich broth. Cooking the broth with bones (in the Tonkotsu-style) enriches the broth and adds meaty umami. Dashi, a Japenese stock, is ideal as it is made with Kombu, Bonito or Niboshi (anchovies/sardines) and adds a serious punch to the broth. Pack as much flavor into your broth as you can by using dried kelp (kombu), Bonito flakes or Miso. The key to any good ramen is the ramen broth. I first roasted the belly to create some depth and flavor and then removed the bones from the tender meat and turned them into the most delicious broth. I decided to use pork belly because I just can’t get over how unctuous and decadent it feels to eat generous slices of it. Noodles. Any egg, rice or ramen noodles will work.If you can’t find ponzu use lemon or lime juice instead.

Optional and not traditional but I like the flavor it adds. You could use a boneless pork belly but the broth won’t be as delicious. Using pork belly with the bone allows for the development of serious flavor. Most are Asian pantry staples and I would recommend buying them and keeping them as they last for ages and work in so many dishes. It might seem like there are a lot of ingredients in this pork belly Ramen recipe, however they all add such phenomenal flavor and are essential to creating that rich broth. Ponzu is a citrussy sauce often used in Japanese cuisine and I have to say, it made such a difference to my broth. This makes up for the lack of depth and flavor that kombu and dashi add. She said her Japanese clients mostly use miso paste and Ponzu to make their broths. Kombu and Dashi aren’t easily accessible where I live but the owner of the Asian supermarket gave me some excellent advice. I was very nervous about calling this recipe “Ramen” because it’s a very loose interpretation of ramen. A simple bowl of unctuous roasted pork belly ramen with noodles in a deeply flavorful broth is the perfect warming, comfort food.

Delicious pork belly recipes