CRISPY SKIN BONE-IN PORK BELLY
3 1/2 lb pork belly with bones
2 Tbsp kosher salt, plus more as needed
extra virgin olive oil, as needed
fresh ground black pepper
score the skin of the pork belly in criss-cross pattern as shown. rub the salt into the skin and set aside for 30 minutes
preheat oven to 425 degrees.
wipe the salt off of the skin and dry well with a paper towel. drizzle a large roasting pan with olive oil. as you can see, i lined the pan with tin foil for easier clean up…BAD IDEA. the skin stuck in some areas where the oil did not meet the skin. note to self…go for bare naked and deal with the clean up later, it’s not all that bad. anyway…place the pork skin side down on the roasting dish and season the top with salt and pepper and a drizzle of olive oil. put in the oven for 30 minutes to sear the skin. then reduce the heat to 375F degrees. continue cooking for another 1 1/2 to 2 (mine was in for about 2 1/2 hours), or until fork tender. now remove from oven and carefully flip over so it is skin side up. roast for another 30 minutes or until skin is good and crispy. you might choose to use the broiler for a moment watching carefully!
remove the pork belly from the oven and let rest for at least 15-20 minutes.
the roast is easiest to cut with the skin side down on the board. my bones were going the length of the pork belly so i removed them close to the bone. (NOTE…the meat next to the bone is the chef’s secret treasure bites). if your bones are going the width, you can slice a serving with bone attached for plating presentation and maximum enjoyment.
CARAMEL VINEGAR GLAZE
(not shown, but delicious)
1/2 cup brown sugar
1/3 cup red wine vinegar
2 star anise
1 cinnamon stick
1 cup good chicken stock
juice from 1 orange, plus 4 wide strips of orange peel
sea salt and fresh ground pepper
put the sugar, vinegar, star anise and cinnamon in a small sauce pan and cook, stirring over medium heat until the sugar has dissolved. bring to a boil and simmer for about 5-10 minutes or until mixture is syrupy. stir in chicken stock and simmer until slightly reduced. add the orange juice and peel, reduce the hat to a low simmer until the mixture is thick and syrupy. don’t forget to season with salt and pepper when just about done.
NOTE…this took longer than expected. give yourself 30-45 minutes for a nice syrupy glaze.
above is example of scoring. my new favorite tool for the job is a razor sharp box cutter.