Crispy pork belly

This pork needs to rest for 20 minutes after cooking to become tender and juicy.
 
recipes pork belly roast

Recipe from: 29 October 2012
Preparation time: 15 min
Cooking time: 1h 30 min
 
 

Ingredients

 
  • 2
    kg
    pork belly - bone-in and skin on
  • 1
    Pinch salt and milled pepper
  • 2
    tsp
    Chinese five spice
  • 2
    Tbs
    fennel seeds
  • 2
    tsp
    PnP castor sugar
Servings: Change Serving
 
 

Method

 
Preheat the oven to 230°C.

Prick skin of pork all over with a sharp knife (the more holes, the crispier the skin).

Place pork, skin side up, in a colander and pour a kettleful of boiling water over skin. Dry pork well with paper towel.

Rub with plenty of salt, pepper, spices and sugar.

Place pork skin side down on the rack of a roasting pan. Half-fill pan with water (to reduce smoke) and roast for 30 minutes.

Turn and roast for a further 30 minutes.

Reduce heat to 180°C and cook for another 1-1.5 hours. Crackling should be golden and puffy, and sound hollow when tapped. Allow meat to rest for at least 20 minutes, carve and serve with Asian greens, soy sauce and steamed rice


More good ideas: Serve pork with plum sauce or top thick slices of fresh bread with sliced pork and Pick n Pay apple chutney.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: pork  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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