11) Heat it up the sauce and cook for about 1 minute. Goes well with. Carefully turn the pan so that the hot oil coats the entire bottom. Make this quick and easy Pan Fried Crispy Pork Belly in 40 minutes. Apply the seasonings by hand, and work the salt and pepper into the slits across the skin. This recipe works equally well for skin on and skinless pork belly. (Larger pieces of pork belly will take longer. Meanwhile, heat a frying pan with a small amount of oil and pan fry the bacon until crisp. Cook for 30 minutes. Reheat them on the stove to maintain the crispy texture of the meat. Close! For traditionalists, serve with creamy mash, steamed veggies and gravy. Remove from oven and let cool to room temperature. The intense heat is only meant to crisp the skin. Pierce the pork belly skin all over with a fork. You should rub the pork belly with oil and generously season with salt. Rub with oil and season with salt. Yes! Place the pork belly strips in the pan, in a single layer. The exact amount of time may vary, but expect this part of the process to take roughly 2 to 3 minutes. Repeat cutting in an opposite diagonal to create a diamond shape pattern. Cook pork belly in 2 batches, if necessary. In this case, 95% of readers who voted found the article helpful, earning it our reader-approved status. Some recipes suggest cooking at a higher temperature first, while others recommend doing so at the end as we have here; either way will produce good results. With its crisp, crunchy skin and tender meat that melts in the mouth, pork belly is stunning when treated with a bit of care and attention. Put the pork belly slices in a large roasting tin and season with some black pepper. Use all of these techniques to maximize the fat rendering on your pork belly. 9) Remove extra fat from the pan. Typically, recipes call for around 2 hrs at 180C/160C fan/gas 4, then a further 30 mins or so at 200C/180C fan/gas 6. You can add other herbs and spices at this point too if you like – fennel seeds and thyme both work well, Roast the belly in the oven for 30 minutes, until the skin on top has crisped up, then reduce the heat to 160ºC/gas mark 3 and roast for another 2 hours, Rest the pork belly for 20 minutes under a sheet of tin foil, then carve, Crispy slow-cooked pork belly with pumpkin mash and black sesame, Coconut braised pork and egg – thịt khô trứng, Roulade of pork belly, braised red cabbage and apple compote, Roast pork belly with pineapple and satay sauce, Join our Great British Chefs Cookbook Club. This brief period of high heat will not cook the pork through, nor should you cook the pork belly at this high heat for the entire time. "I looked all over to find a crispy pork belly recipe that used thin strips, and this one turned out great! ** Please boil anywhere between 5 to 10 minutes on each side depending on the thickness of your pork belly. Good things come to those who wait, and that can certainly be said of this roast pork dish. Flip pork belly and allow it to blanch for another 5 minutes**. There is something about Roast Pork Belly that makes it so irresistible. If the skin hasn’t crisped up, try putting the joint under a hot grill for a few minutes – but remember to keep an eye on it to avoid burning. Try serving these tender strips of meat with crunchy coleslaw in a pillowy-soft bread bun with plenty of homemade fries. In the same pan, sear the belly pork. 12) Add back pan-fried pork belly slices. There’s a better option out there! Cooking it for too much time at a high heat could cause it to burn before the rest of the meat finishes. The slow cooker won't give the pork belly a brown, crispy exterior. Cook the strips for 4 to 5 minutes, flip, and cook for an additional 4 to 5 minutes. Last Updated: September 30, 2020 Whether you want to cook it in the oven, slow cooker, or pan fry it on the stove, pork belly can be a delicious addition to your meal. If the fat gets too hot, it may start to smoke, and you'll need to transfer the meat to a clean baking dish. If using skin on pork belly, pat skin dry with a paper towel. Return back to the oven for a further 30-45 minutes, occasionally checking the liquid. This process helps the fat run out and skin to crisp. Then, add seasonings, like soy sauce and minced garlic, and continue to cook it for 3 minutes. Adding oil actually speeds up the browning process and might cut down on your cooking time. To learn about how to slow cook or oven roast pork belly, scroll down for the rest of the article! Then, scrape each piece of pork belly rind with knife to remove impurities. Check your recipe for times and temperatures. If puddles of fat remain on the slices of pork belly even after you drain the pan, you may need to dab off the excess fat using clean paper towels. If the skin side is not flat, you may want to press each piece down with a pair of tongs so that they touch the base of the pan and sizzle. Cover and refrigerate overnight. Both are equally delicious but suited to different styles of dishes. The possibilities are only limited by your imagination. Whether you’re buying pork belly at the butcher or the supermarket, the first thing to look out for is that it’s fresh. Pour this over the pork and continue to cook for another 30 minutes. Apple and red cabbage are classic English accompaniments to fatty cuts of pork, and with good reason – pork belly coats your palate with fat, and both these ingredients have an acidic, sweet tang that helps to cut through that. Voilà! Try to cut through both the skin and top layer of fat, but don't cut too deeply into the meat beneath these top two layers. The sweet, fruity filling pairs perfectly with succulent, savoury pork. Blanch pork belly in boiling water skin side down for 5 minutes**. Bring a pot of water to boil. Learn more... Pork belly is a fatty and flavorful cut of meat used to make bacon, but can be prepared in a variety of ways. Rub remaining 1 teaspoons salt evenly onto the rind. Finally, turn the pork belly strips skin side down and continue to cook for another 5 minutes. Because the meat is sliced for this method, it's easy to render fat because the fat is already exposed. Cover with a tight fitting lid and place in the oven for 60 to 90 minutes. Add a splash of olive oil to an ovenproof pot or casserole dish. Cook at 180C/160C fan/gas 4 for 2 hrs 15 mins, then turn up the oven to 200C/180C fan/gas 6 for a further 35 minutes to crisp the crackling. To create this article, 9 people, some anonymous, worked to edit and improve it over time. With pork belly slices, crispy bacon and a dash of white wine, this hearty dish is a tasty, indulgent dinner option. This article has been viewed 194,763 times. Leave a comment below…. https://www.greatbritishchefs.com/how-to-cook/how-to-cook-pork-belly Note that salt and pepper should withstand the roasting process without deteriorating, but other spices and herbs might burn. % of people told us that this article helped them. In the frying pan, add the wine and bring to the boil. Season pork belly with salt sugar and a few grinds of black pepper. Transfer to a preheated oven. The pork belly must reach a minimum internal temperature of 160 degrees Fahrenheit (70 degrees Celsius) before you remove it from the oven. A classic salt rub is traditional, but you could also make your own spice paste. You're partially right! Serve with red cabbage and new potatoes for an ultra-satisfying family meal. Doing so can help tenderize the meat and improve the flavor, but it will still cook just fine if you season the meat and immediately proceed to the next step. Whether you prefer pork slow cooked in the oven, or crispy, in a sweet marinade, this comfort food can easily step in for the Sunday roast, or add a little something different to weekday meals. Check the pork belly halfway through the cooking process. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors.