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.
- 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.
- 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.
- Mix the ground paprika and ground chilli.
- Rub the spice mix into the meat and skin.
- 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.
- 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.
- When slicing this put the meat with the rind facing down. Otherwise you will tear the meat as it is very tender.
- Serve this meat in a sandwich, with a salad or, basically, in whatever way you want.
- And yes. You eat the crunchy skin.
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.