Pork Belly Recipes Full of Flavor and Texture National Pork Board

This is the best pork belly recipe I’ve made. The pork skin is

Pork belly is an inexpensive, fatty cut of meat from the underside of the pig near the loin. Spareribs also come from this area. Whole, the belly is one long piece with the skin on, weighing about 12 pounds. When the skin is removed, it's salted, cured and smoked to make bacon. (If it's salted and cured but not smoked, it's Italian pancetta .)

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Place the pork belly into a baking dish, skin side up, and bake for 1 hour. Increase oven to 425 degrees F (218 degrees C) and bake for an additional 35-45 minutes, until the top is golden brown. Change oven to broil and broil the pork belly on high for 2-5 minutes, until the skin is crispy to your liking.

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Step 2: Prepare the pork belly. Preheat the oven to 350ºF. Drain the pork belly and discard the marinade. Place the pork belly on a rack set into a shallow roasting pan, with the skin side facing up.

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A bone-in pork belly roast typically requires around 12 ounces per person, while a boneless roast requires about 8 ounces per person. For pork belly slices, aim for 2-3 slices per person. However, it's also important to take into account the appetite of your guests. If everyone is a good eater, it's better to plan for a little extra meat to.

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Slow Roast. "You want to slowly cook the pork belly [just like Chef John's Caramel Pork Belly] so it gets very tender and the fat has time to render to baste the meat as it cooks," Herrera says. "This is a tough muscle so it needs a longer cooking time at low heat to breakdown the tough tissue." To slow roast pork belly:

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However, if you're serving pork belly as part of a larger meal, or if you'll be serving other rich or filling dishes, you may want to decrease the portion size to about 4 ounces per person. The amount of pork belly needed per person will depend on the size of the pork belly and the size of the person.

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Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 6 hours). Spritz with the apple juice every hour while it is cooking. Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. Seal the edges of the foil completely and return.

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Season pork belly with salt, black pepper, and garlic powder. 2. Preheat the oven to 375 degrees F. 3. Heat a large skillet over medium-high heat. 4. Add pork belly to the skillet and cook for 3-4 minutes per side, until browned. 5. Transfer pork belly to a baking dish.

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Roasting. Slow roast 1 1/2 hours - Roast the pork in a 140°C/285°F oven (120°C fan) for a total of 2 1/2 hours. Keeping the temperature this low allows the meat to become tender, for the fat to render (melt) so we get the "confit" cooking effect, and also to dry out the pork skin yet keep it supple.

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Step 2. Mix the spices with nutmeg, kosher salt and curing salt. Step 3. Rub the spice and salt mixture all over a 10-pound piece of pork belly, with the skin. Peel and coarsely chop 1 head of garlic, combine it with ½ cup red wine, and rub this on the meat, too. The wine helps the salt find its way into the meat.

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Roast until the pork is tender and has shrunk in size, about 2 hours. Increase the oven temperature to 450°F and continue to roast until the skin forms a deep golden-brown layer of crackling on top, 20 to 30 minutes. Transfer to a clean cutting board skin-side up and let rest for 10 minutes. Slice with a serrated knife.

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Steps: Mix 2 cups of sea salt, 2 egg whites, 1 tablespoon of soy sauce, and 2 tablespoons of apple cider vinegar. The ratio is 1-to-1. You will need to increase the recipe if you have a slab of pork belly. Use an oven-safe roasting pan, and surround the pork with the salt cast. Do not add any underneath the pork.

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Because pork belly contains so much fat, it's high in calories. It has roughly 585 calories per 4 ounces (113 grams) ( 1 ). Therefore, it may not be a great option for people trying to lose.

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Place the pork on the middle oven rack and roast at 450 degrees for 30 minutes. Reduce the heat to 325 degrees and roast an additional 25 minutes per pound. For a 2 ½ pound roast this is approximately an hour more. Test the roast by poking a skewer into it and seeing if the juices are clear or still milky white.

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Farm Foods Heritage Pork Belly, 20-oz. Now 64% Off. $10 at farmfoodsmarket.com. Credit: Farm Foods Market. Snake River Farms Kurobuta Pork Belly. $109 at snakeriverfarms.com. Credit: Snake River.

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For boneless roasts, opt for 8 ounces (about 1/2 pound) per person. For pork belly that's sold in slices, aim for 2 to 3 slices per person. Use your judgement—if the slices are taken from the wider end of the belly, they'll be larger. Similar rules apply to spare ribs.