Crispy Pork Belly

Name: Crispy Pork Belly
Prep time: 12 h
Cook time: 4 h
Total time: 16 h
Cuisine: World Cuisine
Ingredients: 1 x pork belly; 1 tbsp peppercorns; 1 tbsp coriander seeds; 1 tbsp flakey salt; 2 x onions; 3 carrots; 4 stalks celery; 1 bulb garlic; 1 x litre chicken stock; 2 x tbsp olive oil

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

Low

Glycemic Load

Low

Nutrition per serving

Calories1105.5 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

Ingredients

5 servings

1pork belly

1 Tbsppeppercorns

1 Tbspcoriander seeds

1 Tbspflakey salt

2onions

3carrots

4stalks celery

1 bulbgarlic

1 litrechicken stock

2 Tbspolive oil

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!