Description
This black and crunchy pork belly is a slow-cooked delight, resulting in tender meat with a perfectly crispy skin.
Ingredients
Units
Scale
- 750 grams (1.6 lbs) of lightly salted belly of pork, with skin
- 2 tbsp of ground paprika
- 1 tsp of ground chili
Instructions
- Let the meat come to room temperature. This helps it cook evenly.
- Pat the pork belly dry with paper towels to remove excess moisture.
- Prick the skin with a fork all over. This will help the juices move through the rind and make it nice and crisp.
- Mix the ground paprika and ground chili together in a small bowl.
- Rub the spice mixture evenly over the pork belly, ensuring it is well coated.
- Place the pork belly on a wire rack in a roasting pan, skin side up.
- Roast in a preheated oven at 120°C (250°F) for 8 hours. This slow cooking will render the fat and make the skin crispy.
- After 8 hours, increase the oven temperature to 220°C (430°F) and roast for an additional 20 minutes, or until the skin is bubbly and crispy.
- Remove from the oven and let it rest for 10 minutes before slicing.
Notes
- This pork belly pairs well with salads, sandwiches, or pasta.
- Allow the pork to reach room temperature before cooking for even results.
- The long cooking time ensures tender meat and a crispy skin.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 530 minutes
- Category: Main Course
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 0
- Sodium: 800
- Fat: 58
- Carbohydrates: 1
- Fiber: 0
- Protein: 35
- Cholesterol: 100