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Pork Belly (1)
Fennel seed
Coriander seed
Thyme, dry
Salt
Olive Oil
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Make: - (3-3/4 hrs - 20 min work)
- Preheat the oven to 475°F/245°C.
- 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.
- 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.
- Rub mix into the scored skin side of the pork belly and let sit for
about 45 minutes.
- 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.
- 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.
- 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.
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