Line a flat baking tray with plastic wrap. Transfer to a preheated oven.
Roast in a slow oven for 2 1/2 hours at 140°c/285°f so the flesh becomes tender;
How to cook the perfect pork belly. Rub olive oil over the rind. Refrigerate, uncovered, for 4 hours or overnight. Carefully pour boiling water directly over the pork belly and fill the tray with 2″ of water.
Wrap the meat with aluminum foil and place in. Admire the golden crust and whiteness of the pork meat. Level the pork so the skin is level (ie.
Store and reheat store the leftover pork in fridge for 3 to 4 days. Drizzle with olive oil and rub it all into the pork. Season generously with salt and pepper on both sides.
To reheat, preheat the oven to 400 f (200c). This process helps the fat run out and skin to crisp. Sprinkle the pork all over with kosher salt and freshly ground black pepper.
Pat pork rind dry with paper towel. Take a moment to inhale its pleasing aroma. When the pork is cooked, leave it to cool slightly in the cooking liquid.
Separate the skin from the meat. Turn the oven down to 160℃ (gas mark 3) for about 2 hours to cook through properly. Cook on the convection setting at 200°c for 20 mins.
This makes the crackling cook evenly = perfect crackling. Using a stanley knife, score the rind at 1cm intervals. Place the metal tray carefully in the lower shelf position with the belly on the wire rack in the middle shelf position.
Score the pork belly using a very sharp knife. Cut through the skin and fat but not into the meat. To finish off, crank the oven back up to 240℃ (gas mark 9) for about 10 minutes to make sure the crackling is really crispy.
Sprinkle with 2 teaspoons salt. Cover the pork with another sheet of plastic wrap and then cover with a flat tray or dish. Place pork belly on a clean work surface and pat dry rind with paper towel.
Then lower the temperature to. Rub with oil and season with salt. Place the skin in a baking dish without overlapping, in the middle or upper section of the oven.
Carefully lift the pork into the tray and make sure you get rid of any bits of vegetables or herbs, as they will end up pressed into the pork. Preheat oven to 220ºc (200ºc fan forced). Take care not to cut through to the meat.
Score the skin with a sharp knife. As horizontal as possible) by propping up the belly with balls of foil beneath. How to cook pork belly.
Just the thought of this pork sets my mouth water. Check your recipe for times and temperatures.