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Pork Belly Roast
Euro-American

Serves
Effort:
Sched:
DoAhead:  
4 main  
**
3-1/2 hr  
Yes
A delicious roast, tender with crispy skin and meat flavored with aromatic herbs and spices - and it's very easy to make.






2
1
1
1/2
2
1
#
T
T
T
t
T
Pork Belly (1)
Fennel seed
Coriander seed
Thyme, dry
Salt
Olive Oil
  1. Preheat the oven to 475°F/245°C.
  2. Score PORK BELLY skin side diagonally in both directions just through the skin. You need a very sharp knife for this because the skin is tough.
  3. Grind Fennel Seed and Coriander Seed. Thyme and Salt together. If using fresh Thyme remove leaves from stems. Mix with the other items after they are goround. Mix all with Olive Oil.
  4. Rub mix into the scored skin side of the pork belly and let sit for about 45 minutes.
  5. Set the Pork Belly on a roasting rack placed in a roasting pan. Slide into the oven and roast for about 20 minutes until the skin starts to crisp.
  6. Turn the heat down to 300°F/150°C. Carefully pour 1 to 2 cup of water (depending on pan size) into the pan. Continue to roast for another 3 hours. By this time the fat should be pretty much rendered out and the meat very tender. Of course, if you want more fat your can cut the time some.
  7. Slice and serve. You'll have to slice along the score lines because the crispy skin is too hard to cut through without breaking up the rest.
NOTES:
  1. Pork Belly:   Select pork belly with skin on. The more even in thickness the better. Try to avoid bellies with a really thick area. Pork bellies are available in just about any meat market that serves an Asian community.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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