Roasted Crackling Pork Belly
- Chelsea Ho
- May 23, 2020
- 1 min read
INGREDIENTS:
1 or 2 pieces of pork belly, one inch thick, about 10-15cm long
1 and a half teaspoons of salt
Sprinkle of black pepper, freshly ground
Sprinkle of rosemary (fresh or dried)
A handful of green beans, halved
A tablespoon of butter
Honey dijon mustard (optional)
METHOD:
Preheat the oven to 250°C / 480°F.
Place the pork belly on a clean, dry surface and pat dry with paper towels. Ensure that there is no moisture, particularly on the skin of the pork belly.
Make 5mm deep incisions, 1cm apart on the skin of the pork belly. This is to allow the fat to render out so the crackling can be achieved.
Line a baking tray with a baking sheet or aluminium foil. Place a baking/cooling rack over the sheet.
Transfer the pork belly (skin-side up) onto the rack and season with black pepper, rosemary and salt. Ensure that the salt generously coats the surface of the skin and immediately put it in the oven. As salt draws moisture out from the meat, try to only put the salt on when the oven is ready.
Bake at 250°C for 25-30 minutes, or until the skin has sufficiently crisped. After 20 minutes, turn the pork belly on its side to allow for the bottom side of the pork to turn golden brown.
Check for doneness with a skewer and leave to cool.
In boiling water, blanch the green beans. Once slightly soft, drain the water and melt butter to coat the beans.
Assembly
Place the beans vertically across a plate and align them. Then put the pieces of roasted pork on top of the beans. Garnish with coriander or parsley, and add drops of mustard.
Chelsea Ho
The Ordinary Gourmet
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