Crispy Slow-Cooked Pork Belly and Gravy

This recipe focuses on how to create crispy, tender pork belly using a slow-roasting process, providing detailed steps and savory pairing suggestions. Here is a detailed description of the recipe:

Key Recipe Points

Ingredients:

Main Ingredient: Pork belly with skin (preferably square pieces with evenly distributed fat).

Marinade: Salt, black pepper, garlic powder, smoked paprika (or other spices such as five-spice powder or cumin powder).

Other: Olive oil, stock or water (for the slow-roasting process).

Preparation Steps:

Preparation: Pat the pork belly skin dry with kitchen paper. Use the tip of a knife or a meat tenderizer to prick the skin evenly (to encourage fat release and make the skin crispier).

Make several cuts on the lean side (cutting to the fat layer but not the skin) to facilitate marinating.

Marinating: Mix salt, black pepper, garlic powder, and smoked paprika, and rub evenly onto the pork belly and sides (avoiding the skin).

Keep the skin dry; you can brush on a layer of white vinegar (to help it bubble and crisp).

Slow Roasting: Preheat the oven to a low temperature (e.g., 140°C/285°F). Place the pork belly skin-side up on a wire rack with a baking tray underneath to catch drippings.

Slow roast for several hours (e.g., 3-4 hours), until the meat is tender and the skin begins to bubble.

High-Temperature Crisping: Remove the pork belly, brush off the salt, and brush with oil.

Preheat the oven to the highest temperature (e.g., 250°C/480°F) and return to the oven to bake for 10-15 minutes, until the skin is golden brown and crispy.

Rest and Slicing: Remove the pork belly and let it rest for 10 minutes. Slice and plate.

Serving Suggestions: Serve with roasted vegetables (e.g., carrots, potatoes), garlic rice, or a salad.

Can be eaten with dipping sauces (such as chili sauce or barbecue sauce).

Recipe Features and Advantages:

Slow-roasting process: Low-temperature slow roasting makes the meat tender and juicy while preventing the skin from burning.

Crispy skin technique: Three steps—piercing, brushing with vinegar, and high-temperature reheating—ensure a crispy skin.

Flexible seasoning: The marinade can be adjusted to taste (e.g., adding chili powder, honey, etc.).

Suitable for bulk production: Can be marinated in advance, suitable for family gatherings or parties.

Similar recipes:

For further exploration of other ways to cook pork belly, please refer to the following variations:

Asian style: Marinated with soy sauce, oyster sauce, and five-spice powder, served with rice or noodles.

Herbal style: Marinated with rosemary, thyme, and minced garlic, served with roasted vegetables.

Sweet and spicy style: Marinated with honey, chili sauce, and minced garlic, suitable for those who like sweet and spicy flavors.