Crispy, Oven Cooked Pork Belly
Somebody bought 4 lbs. of pork belly at the butcher’s the other day, so somebody will be eating pork belly for a while. That means that this somebody is going to have to find different ways of cooking up all of that decadent , fatty meat. One of the most favorite ways for people to consume this dish is when it has a crispy skin. I’ll eat it any way of course, but certain people like Mr. Juice, need that crunch to balance out the fat. So first up, a crispy, roasted pork belly.
-Whatever marinade you want, I used hoisin sauce and just brushed all the areas except for the top skin.
-rice vinegar or apple cider vinegar
Marinate the meat for at least an hour. When you are ready to cook, put the oven to 450 degrees and start prepping your meat. Pat the skin dry and then use a serrated knife and cut criss-crossed lines into it. Brush the skin with your vinegar and pop it into the oven. Bake at that temperature till the top starts to blacken a little, about 20 minutes, but not as dark as mine in the picture, I got distracted and forgot I had pork belly in the oven. Once it blackens a little, turn the temperature down to 350 degrees and cook for 40 minutes. Then turn the oven back up to 450 degrees and cook for 10 minutes.
After it cools down, slice along the original lines that you made and you are all set. I served my pork with a bowl of
1) chili oil
2) mixture of tamari sauce/soy sauce, sesame oil and chili flakes.