Cracklin Pork Belly, easy to do just need time. If you have a Turbo Oven it's quicker.
You'll need a slab of Pork Belly usually cut in 2.0lb squares at your local Asian Meat Butcher. You'll want one that is smooth surface and has some good lean sections of meat. I rinse and pat dry. I put in a plastic bag for a couple of days to dry out add some kosher salt to pull some of the moisture out of the meat.
Cooking day: Make long slits diagonally on the skin. Season the bottom with garlic, seasonings of you choice and a little olive oil. On the skin put a little Olive Oil and salt and pepper and spread across.
Prick with the tip of a sharp knife all the way across the slab.
If using oven: Preheat oven at 375 degrees
For 1 hour roast at this temperature. Every 15 minutes prick with a knife all the way through and all the way across the slab this will render the fat down.
For the last hour bring temp down to 350 degrees continue to prick the skin all the again all the way across by this point the skin should be cracklin if hasn't leave the temp higher this creates that crackly skin
You can check for doneness, you will know. but usually I am cooking mine for 2.5 in an oven.
I use more often a Turbo Oven and it cooks in less time.
Saturday, April 3, 2010
Posted by Haumea's Kanaka Kitchen at 10:18 PM