#Delicious pork belly recipes skin#
#Delicious pork belly recipes full#
#Delicious pork belly recipes free#

🥳 New customers to ButcherBoxget 2 lbs of 100% grass-fed ground beef FREE in every box for the first year of your membership. » See all our delicious pork belly recipes. You can just add salt if you don’t want to make or purchase a dry rub, however it will take some of the flavor that can be added with the extra seasoning, so I don’t recommend leaving it out.

#Delicious pork belly recipes skin#

The dry rub helps to add flavor along with the salt that is necessary to help dry out the skin of the pork. They go well in bowls and salads, tacos, and just by themselves.

#Delicious pork belly recipes full#

Yes, pork belly is super cheap (usually about $3-$5) and really simple to cook while being packed full of flavor. If you over cook it, it will become dry and tough. The meat should be moist and fall apart tender. Maintaining a low temperature in your smoker of around 225F-250F degrees is your best bet to get tender meat. Cooking a 2 pound pork belly for 6 hours on low in the slow cooker is not enough time to overcook it.ĭoes Pork Belly Get Softer the Longer You Cook It?īecause of the amount of fat in a piece of pork belly, it takes quite a while to cook it to perfection, and it does become softer the longer you cook it, up to a point where you’ve properly rendered the fat. That point is when the fat layer has completely rendered down into nothing. However, there is a point at which you can overcook pork belly and it becomes dry and tough. This fat needs to break down and render so it’s not thick and rubbery when you eat it. The cooking process is long for pork belly because of the amount of fat in the layers. Cube or slice leftover pork belly and reheat by crisping in a skillet over medium heat.As much as it looks like you’re just cooking the pork belly to the point of dryness, you’re not. Make sure your pork belly has been bought closer to room temperature before cooking. Remove the pork belly from the oven and allow to rest 10 minutes before slicing.Add more water to the bottom pan if needed, then return the pork belly to the oven and allow to cook an additional 25-30 minutes until the skin is crisp and golden. Remove the pork belly from the oven and increase the temperature to 465 F.Bake at 350 F for 60-70 minutes, until the belly looks to be cooked through.Put the pork belly on the rack, not touching the water, skin side up. Place an oven-safe rack in a roasting pan and put the water in the pan. Place the pork belly in a dish, cover, and refrigerate until you are ready to cook.Feel free to add more if desired, I usually do. Roast 2.5 3 hours When done, the skin should be bubbled and crispy. Place pork belly on a rack in a baking dish. Season meat with salt, pepper, or other seasonings to add flavor. Combine all the spices and rub liberally across the meat side of the belly. Score the pork belly skin in a crosshatch pattern.Score the skin side of the pork belly with a sharp paring knife.Instructions The night before, or at least two hours before you plan to cook the pork belly: On a side note before the recipe, I took the photos above using my new photography lights and I’m rather pleased with the results! Typically my night time shots were dark and yellow, but this looks much better and with a little practice, I think I should be able to mimic daytime photos quite well. I’m grateful every day for fine cuts of pork, beef, and chicken. I let it cook a bit longer at the higher temperature, which helped some, but I think the lower temperature is really crucial to allow the skin to “dry” so it can crisp better. Meal Planning Home Meal Planning 37 Delicious Pork Belly Recipes: From Starters To Mains Find new favorite ways to eat pork belly with these 37 delicious pork belly recipes, from starters and snacks to sides and mains. Next time, I think I will let the pork belly cook at the lower temperature closer to 50-60 minutes and then increase to the higher temperature so I get a crispier skin. So good served over a salad or with eggs. The spice rub came from The Clothes Make The Girland, after a bit of testing, the oven roasting method we liked best was inspired by Kirbie Cravings. The pork belly was fantastic the day it was roasted, but I think the best part was slicing the leftovers thin the day after roasting and pan-crisping the slices until they’re golden on each side. We enjoy it smoked on the grill, but with the chill outside, we decided to look for an alternative method to make it indoors.

Pork belly is the cut that is seasoned and smoked to make bacon, but the unprocessed form can usually be found in your grocer’s meat section, especially if you live near a high Korean population as pork belly is featured in many Korean dishes. It was all the rage several years ago, driving prices through the roof, but now that trends have moved on, it’s back to being a delicious, very inexpensive, cut of meat. We have really gotten into pork belly recently. This post updated January 2016 as part of the #ThrowbackThursday photography project where I add new photos to older recipes.