BigIslandCulinaryCreationCrispy Skinned Roasted Pork Belly
I was preparing to make some Fakin' Bacon. I didn't know what to make for dinner. As I was cutting the pork belly, it told me that it wanted to be roasted for dinner. So I used part of the belly to make this roast. It was good. The skin turned out crispy and the meat juicy. I paired this with an oyster sauce gravy. Try this with mustard (dijon or chinese hot mustard) or bbq sauce.
Ingredients
3 lbs of Pork Belly, skin on
Any kind of neutral oil- vegetable, canola, grape seed, etc
Hawaiian Salt, kosher salt works as well
Fresh Ground Black Pepper
Procedure
Slice parallel cuts into the skin, make the cuts 1 inch from each other, do not cut through the meat.
Rub the belly with oil.Season generously with salt and pepper, let stand for 1 hour.
Heat the oven to 350 degrees. Roast the belly on a rack over a sheet pan, do not let it touch the pan, skin side up.
After 1 hour lower the oven to 250 degrees. Continue to roast for 1 hour.When the hour is done, raise the oven temp to 450 degrees. Roast the belly until the skin is brown and crispy, about 15 minutes.
Let it rest for 15 minutes. Then cut up. I like to use a cleaver and just chop. Try to keep the skin and meat together.
E'ai ka kou!!!
