Black and Crunchy Pork Belly

This crunchy pork belly takes some time, but it manages on its own. No need to stick around and keep track of the process.
By Jimmy Forsman

I like when things are simple. I like my cooking simple, I like flavours simple. And by simple I don’t mean one dimensional, no, I mean that things should taste, to the greatest extent possible, of what they in fact are. I guess what I am trying to say is: don’t meddle too much.

One of my favourite ingredients is time. I like a slow cook. It works magic with stews, you wouldn’t be able to pull that pork if you didn’t add a generous amount of time to the recipe and you definitely wouldn’t get your little fingers on this black and crispy delight without an ample amount of time.

Black and crunchy pork belly
 
Prep Time
Cook Time
Total Time
 
This takes some time, but it manages on its own. No need to stick around and keep track of the process. That much.
Author:
Recipe Type: Main
Serves: 6
Ingredients
  • 750 grams (1,6 lbs) of lightly salted belly of pork, with skin.
  • 2 table spoons of ground paprika.
  • 1 tea spoon of ground chili.
Instructions
  1. Let the meat temperate to room temperature. Pat it dry. Nag the skin with a fork, this will help the juices move through the rind and make it nice and crisp.
  2. Mix the ground paprika and ground chilli.
  3. Rub the spice mix into the meat and skin.
  4. Place the meat on a wire rack above an oven plate. Directly under the meat, place a bowl to collect the drippings. Cook the meat at 100°C (212°F) for about 8 hours. During the cooking take some of the drippings from the tray and pour back over the meat, using a spoon is recommended, this will add flavour to the meat.
  5. After 8 hours increase the temperature too 200°C (392°F) and cook for an additional 20- to 30 minutes. Remove from the oven. Hit the skin with the back of a knife. It should be hard and crunchy. If not, give it another kiss in the oven.
  6. When slicing this put the meat with the rind facing down. Otherwise you will tear the meat as it is very tender.
  7. Serve this meat in a sandwich, with a salad or, basically, in whatever way you want.
  8. And yes. You eat the crunchy skin.

As you can see this isn’t really a full on dish. I will trust you to use your imagination in preparing the best sallad, sandwich, pasta or whatever is your particular favorite to go with the pig. And I hope that you will tell me about the result!

Jimmy Forsman

Jimmy Forsman is a chef turned sommelier turned copywriter. He loves good, simple and honest cooking with as little fuzz as possible. Time is often the main ingredient, and he has a special place in his heart for all things pork related.

More Posts - Website - Twitter - Facebook

2 Comments
  1. I ‘liked’ this on Facebook before clicking over to the recipe! Love love LOVE pork belly, and can’t wait to try this slow-cook method. Thank you for sharing!!!

  2. Five layers of heaven. Pig is one of my favorite things to cook, and pork belly is really one of the best parts of that wonderful animal.

    Please let me know when you’ve tried it. All feedback is appreciated. :)

Leave a Reply to Jimmy Forsman Cancel reply

Your email address will not be published.

Rate Recipe: