Slow-Roasted Crispy Pork Belly

1. Pork Belly – It’s best to get one that has not been vacuum-packed. Vac-packed means the skin has been soaking in juices for who-knows-how-long, and the crackling won’t be as good (although we can still get it crispy using this recipe method!) If your belly is vac-packed, I really recommend doing the overnight drying uncovered in the fridge.

Look for a piece with flat, even skin as wrinkly skin doesn’t crackle as well (in the ridges, because heat can’t get to it as well).

Also, do NOT get one that is scored. It is a plain fact that you do NOT need to score for perfect crackling! All too often, butchers do poor scoring jobs and pierce through the fat into the flesh. Even the tiniest prick will cause meat juices to bubble up onto the skin and you’ll end up with rubbery patches.

See in post for further information on what to look for when purchasing your pork belly.

2. Cauliflower Puree pictured in post is my Cauliflower Mash recipe which I pureed more thoroughly to make it as smooth as possible.

3. Fennel powder – This is ground fennel seeds. Fennel is a classic pairing with pork. Fennel powder gives a subtle, floral, aniseed flavouring to the pork meat. You can grind your own powder: Grind 1 tsp of lightly toasted fennel seeds in a mortar and pestle or spice grinder to yield 1/2 tsp fennel powder. If you don’t have any fennel powder or seeds, you can leave it out.

4. Storage and reheating – Pork belly keeps and reheats well. Keep for up to 3 – 5 days. To reheat, it’s recommended you separate the crackling. Reheat meat in microwave, and crackling in a hot oven to retain crispiness. You can also slice and pan fry, or eat at room temperature on sandwiches or salads.

5. Nutrition information – The calculation assumes all fat including discarded rendered out fat is counted. Real calorie values are lower! But this is not a diet food, to be sure 😉