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Crispy Pork Belly Roast recipe
A crispy pork belly is a mouthwatering addition to any meal. This roast is perfect for a barbecue or a family dinner. The recipe below is adapted from a Thai dish, Crispy Pork Belly Roast. The key to this delicious roast is to make it as thin as possible. This means reducing the amount of fat and skin. While the end result will be succulent and juicy, this roast is not for the faint of heart.
Ingredients
- 1 kh Pork belly (about 45mins additional cooking for every kilo)
- 8 cloves Garlic crushed
- 1 tbsp Raw sugar
- 1 tbsp Paprika powder
- 1 tbsp Garlic powder
- 1 tbsp Cracked pepper
- 1 tbsp Salt
- 2 stalks Lemongrass
- 46 pieces Bay leaf
- ½ 1 cup Salt enough to cover the skin of the pork belly
- Water
Instructions
- Pre heat oven at 180-185 c (depending on the oven).
- Prepare the rub. Mix the sugar, paprika, garlic powder, pepper and salt in a dry bowl. Set aside.
- Place some water on the oven pan and put it on the bottom part of the oven. The pork should be roasted above the tray with water.
- Dry the pork with paper towel.
- With a help of a skewer, insert the lemon grass stalks in the body of the meat. See how we did it in the photo below.
- Insert the crushed garlic and bay leaves. Make sure that you make it deep enough so that the garlic will not be pushed out while the pork is cooking.
- Massage the pork belly with the rub prepared in Step 2.
- Layer the skin of the pork with salt. Make sure it is evenly placed.
- Place the pork belly on the wire rack and put on the middle rack of the oven.
- Place the remaining lemongrass stalks, if any, on the tray with water.
- Wait for 1 hour. The salt will form into a crust. Once crusted, remove the salt and turn up the oven to 240-245C. Also, check if you need to add water in the pan.
- Roast the pork for another 35-40 mins until the crackling is formed.
- Remove the pork and sit for 5 mins.
- Cut into desired size and serve.
