Crispy Pork Belly

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Recipe Summary Crispy Pork Belly

Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.

Ingredients | Japanese Pork Belly Buns

½ pound whole pork belly, skin removed

½ teaspoon smoked paprika, or to taste

kosher salt and ground black pepper to taste

1 tablespoon olive oil, or to taste

Directions

Preheat oven to 200 degrees F (95 degrees C).

Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.

Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.

Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.

Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.

Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

Info | Japanese Pork Belly Buns

prep: 10 mins cook: 6 hrs 5 mins additional: 8 hrs total: 14 hrs 15 mins Servings: 6 Yield: 6 servings

TAG : Crispy Pork Belly

Appetizers and Snacks, Meat and Poultry, Pork,