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Harry Heal
By Harry Heal

Crispy Pork Belly

14 steps
Prep:12hCook:4h
So crispy, so crunchy.
Updated at: Mon, 20 Nov 2023 14:21:36 GMT

Nutrition balance score

Unbalanced
Glycemic Index
24
Low
Glycemic Load
5
Low

Nutrition per serving

Calories1105.8 kcal (55%)
Total Fat103.4 g (148%)
Carbs18.7 g (7%)
Sugars6.9 g (8%)
Protein22.8 g (46%)
Sodium1768 mg (88%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Begin the night before. Cover the skin generously in table salt and leave uncovered in the fridge overnight. This helps draw out the moisture and results in crispier crackling.
Step 2
The next day bring the pork belly out an hour before cooking to bring up to room temperature. Wipe off the salt.
Step 3
Then using a sharp knife, score the skin about 1/2 cm deep and be careful not to cut into the flesh. Slice one way and then the other creating diamond shapes in the skin.
Step 4
In a pestle a mortar add the peppercorns, coriander seeds and flakey salt. Grind until smooth.
Step 5
Generously rub seasoning all over, making sure to get it inbetween the skin and in all the crevasses.
Step 6
Heat the oven to 230c/450f.
Step 7
Finally, drizzle over olive oil and massage into the skin and spread all over.
Step 8
Place in a baking tray on a wire rack and into the oven. Leave for 45 minutes - 1 hour until the skin has turned into crackling and is crispy all over.
Step 9
Meanwhile roughly chop the vegetables.
Step 10
Remove the pork belly from the oven and lift the wire rack out of the tray. Add the vegetables and season with a little black pepper.
Step 11
Place the belly on top of the vegetables and pour in the chicken stock.
Step 12
Turn the oven down to 150c/300f and leave for 3 hours.
Step 13
Remove, leave to rest for 15 minutes.
Step 14
Slice and enjoy!