ChillaxBBQ Stay@Home Recipes: Our signature low and Slow Roast Pork Belly
My Wifey asked me to defrost the Pork Belly today and cook for dinner. Yep, it was in the freezer already so yet again another, #BillWallaceFriendlyRecipe. This is, in my humble opinion, the very best way to roast pork. You want the most succulent, soft pork meat, and super-crispy pork skin. Do it THIS way, the way of ChillaxBBQ Stay@Home Recipes #12. A call-out to my BFF Doug Peris who inspired this version and this recipe for Low & Slow Roast Pork Belly.
For this amazing Low and slow Roast Pork Belly you will need:
- Patience, as this is low and slow baby
- 1Kg of de-boned pork belly
- Chinese 5-Spice
- Soy Sauce
- Olive Oil
- Sea Salt & Cracked Pepper
I don’t know if you have one of these. This is one of the very best foodie utensil things I have ever purchased. It is a meat tenderizer, that also scores loads of slits for marinades to seep into your meat. You can use this on pork, beef, chicken – pretty much anything.
It is an amaze-balls bit of kit. If you haven’t for one of these I suggest using a metal skewer or pairing knife to make some very small holes all over.
It’s on a spring and you just stab it all over and these spikes come out and penetrate the meat and the skin in this case. So do this all over the meat and skin of your 1Kg pork belly. Ready for the next stage now.
In a silver-foil lined baking tray, pour in 1/4 cup of Olive Oil, 1/4 cup of Soy Sauce, 1/2 a spice jar of Chinese 5-Spice and a bloody good pinch of sea salt and cracked black pepper. Mix it all together lay the pork belly meat-side down and give it a good rub to get the marinade going.
On the skin drizzle, it with a little Olive Oil and again give a bloody good sprinkle of sea salt and cracked black pepper. Rub that in to get the salt into the slits caused by the tenderiser. Pop this in a 90-degree oven for 3-4 hours.
Just leave it – hence the patience needed. After 4 hours, whack her up to 240 degrees, and sprinkle a little more sea salt on top of the skin, as that will help dry it out and crackle it up. Leave it in the oven until the skin starts popping and bubbling all over. There is your pork crackling being made right there folks. If it burns a little simply scrape it off gently with a sharp knife.
And here she is. All the bubbles are crispiness. This is pork crackling on steroids folks. Super-crunchy. With a really nice sharp knife, I personally use a cleaver, to trim off all the blackened sides and especially the blackened meat that has been sat in the marinade. Trim that back to the white pork flesh.
Cut her into little bite-sized cubes and plate on a plank. A thing of beauty. Flavour off-the-charts with almost a perfume to it. Textures of super-soft meat and double-crunch crackling on the top. Salty and Savoury too. Legendary dish this is. Looks stunning too. Served tonight with some Garlic Fried Brocolli and Steamed White Rice