Submitted by SliceFactor t3_zy18r0 in food
Comments
TheWrongFusebox t1_j23ask2 wrote
So… what was your process? Not of the eating, I can figure that out, but the cooking.
mlbo0p1 t1_j23d0mv wrote
I want this belly in my belly
philamer3 t1_j23ijoe wrote
Yum! Did you eat it with rice or make a sandwich?
[deleted] t1_j23outr wrote
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LeRay_Vlidz t1_j23sdtf wrote
I can hear the crunch from here
Juusie t1_j23v22x wrote
Impressive. Let's see Paul Allen's pork belly.
masterbuilder101 t1_j23wv7f wrote
I have some pork belly in my freezer ... gotta try this how did you do it?
Gecko_breath t1_j23ymr9 wrote
what is the secret??
Ghul_9799 t1_j243pfp wrote
What is your technique to get perfect crackling skin when I make it turn out looking like leather
TywinShitsGold t1_j248l1q wrote
What happened to all the drippings and such? Did you just plop it in a pan and roast it?
TywinShitsGold t1_j24aeo3 wrote
It’s roasted for a while. Personally:
Score your pork belly 2 directions to make diamonds. looks like OP did just horizontal for some reason (looks like OP was going for only crispy skin). Season generously and rub it in.
Slice a fennel bulb and lay across the bottom of a roasting pan. Add bay leaf, cardamom pods, star anise, fennel seed and olive oil.
Roasting pan on a hot burner to make it aromatic. Once it starts to smell good, make a well in the middle of the pan and lay the belly down fat side down. Fry until golden brown.
Flip the belly over, season (salt, pepper, fennel), and deglaze the pan with dry white wine (don’t get any liquid on the pork). Boil. Add chicken stock to halfway up the pork belly. Boil again.
Transfer to 350f oven for 2:30-2:45.
Then pull the pork to rest, siphon the excess oil, pan back on the burner, add some whole grain or dijon mustard and whisk together. Strain out the pods, Star anise and bay leaf.
I’ve made it a couple times and it’s delicious. Comes from one of Gordon Ramsay’s 10 minute hearty dinner Facebook/YouTube videos.
SerFraust t1_j24k0p6 wrote
I ate si much crispy pork in Thailand that I'm sick of it now. Well, yours looks great so I'll have a go.
red_ice994 t1_j24ms1m wrote
I have enough of mobile for today. I read it as my creepiest pork belly ever. Lmao
Oh-Charlie t1_j24tn3a wrote
Looks crispy and tasty!
AlaskanTroll t1_j24vziv wrote
Recipe or didn’t happen!
Prinzka t1_j24x22k wrote
I use this one:. https://youtu.be/jRtVcrjQ33U
Koeddk t1_j24xm05 wrote
This scoring is very traditional for danish christmas roast :D
https://www.youtube.com/watch?v=klwUPkkarag&ab_channel=Foodgeek
Bludthirstydrummer t1_j24y61d wrote
Ha I thought you said creepiest pork belly :3
alfrilling t1_j24yptp wrote
Score in diamonds, then dry brine overnight on the skin side. 10/10 Will work.
SpiceyPorkFriedRice t1_j24z3u2 wrote
Is that pernil 👀
Esposabella t1_j257cjh wrote
I can hear the crunch 😋
more_beans_mrtaggart t1_j25eg6j wrote
SliceFactor OP t1_j25jb4s wrote
Process was drying it with salt for about an hour beforehand. I left it sitting on the bench, sprinkling it with salt and drying off the moisture with a paper towel. Some people say leave it with salt overnight in the fridge but I think that makes it too dry.
Once that was done I rubbed some olive oil onto it, a little bit more salt for seasoning then I blasted it in the oven at 200°C for 30 minutes, then turned it down to around 150 for another hour and a half.
fuzzyshorts t1_j25n0ue wrote
That's the asian one I'm more familiar with. Now I gotta find a butcher with pork belly
NoMalarkyZone t1_j25p2xp wrote
Sitting on the couch shoveling it into my mouth
blameitonthewayne t1_j25qq0s wrote
Another tip That made a huge difference for mine. After it’s fully cooked put enough oil in a pan to cover the skin if you put it skin side down. Use half of the oil from the tray it cooked in and half vegetable oil,( I’m told any oil but olive). Put the skin side down while the skillet/pan is off, cool to touch. Turn the burner on med-high and turn a timer on for 8 minutes. At about that time it’s done and perfectly crispy
DisabledKitten t1_j25skmv wrote
We just go full blast, once the mest reaches its temp, we turn the oven to max(270c) and it takes 10-15 mins, but you've gotta watch it, if some pops while some uses longer, put aluminiumfoil over the part(s) that's popped. Use the grill function of your oven if it's needed, I've never had to.
I have a recipe that's never failed me and always turns out heavenly, it's in Norwegian tho
BeerSushiBikes t1_j25tg8a wrote
I need to make that ASAP. Wow!
SliceFactor OP t1_j25w7kx wrote
It was prescored, I didn't make any changes to it.
SliceFactor OP t1_j264txc wrote
I tried this method to the letter, didn't turn out nearly as good as his. Unless he dried it beforehand, I'm not sure how he got such a beautiful crackling.
more_beans_mrtaggart t1_j264yee wrote
I’ve done it. It was pretty good.
[deleted] t1_j26bdle wrote
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bbqbot t1_j26l7xw wrote
Or costco, from time to time.
Ghul_9799 t1_j26r0fz wrote
Send it please
[deleted] t1_j27g4m0 wrote
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SliceFactor OP t1_j27oefy wrote
>pernil
The title says belly.
DisabledKitten t1_j28mevx wrote
http://heiamat.no/2014/11/26/verdens-beste-ribbe/
Hopefully it translates well, use the water you cook the meat in as a base for gravy/sauce, whatever its called.
SliceFactor OP t1_j239ot5 wrote
Eating this was like dying and going to heaven.