Roasting a chunk of pork belly in the oven until we get a crackling skin is an easy way to bring out all this piece of meat can offer. Or maybe a bit more?
As I most recently have some time, I had been surfing on the web the other day. In need of fresh, fascinating ideas, inspiring recipes that We have never tasted before, to delight my loved ones with. Searching for a while unfortunately could not find too many interesting things. Just before I thought to give up on it, I came across this scrumptious and easy dessert simply by chance. It looked so mouth-watering on its photos, that required instant actions.
It was simple enough to imagine just how it’s created, how it tastes and just how much boyfriend might enjoy it. Mind you, it is quite easy to keep happy him when it comes to cakes. Yes, I’m a blessed one. Or maybe he is.Anyways, I went to the website: Suncakemom and used the detailed instuctions which were combined with nice photographs of the process. It really makes life much easier. I can imagine that it’s a bit of a hassle to shoot photos in the middle of baking in the kitchen because you usually have gross hands thus i really appreciate the time and energy she devote for making this post and recipe conveniently followed.
With that said I’m empowered to present my own recipes in a similar way. Appreciate your the concept.
I had been fine tuning the original recipe to make it for the taste of my family. I have to tell you it turned out an awesome outcome. They enjoyed the flavour, the thickness and enjoyed having a treat like this in the middle of a stressful week. They quite simply wanted lots more, a lot more. So the next time I’m not going to commit the same miscalculation. I’m going to multiply the amount to keep them delighted.
You can find the original crispy pork belly recipe recipe at SunCakeMom
Preheat oven to 350°F / 180°C.
Make diamond shaped cuts on the skin of the pork belly. Preferably the depth of the fat, without cutting the meat under the fat.Crispy-Pork-Belly-Recipe-Process-2-SunCakeMom
Rub the cuts with the salt and any optional spices.
Heat oil in a pan then add the diced onion, carrot, celery and salt essentially making mirepoix.
Saute until the onion gets a glassy / translucent look for about 5 minutes on high heat.
Add crushed garlic and bay leaf and saute until the garlic gets fragrant.
Make some space on the pan for the pork belly and place it skin side down on the pan.
Sear it for a 2-3 minutes then turn it around and sear the top as well.
Add the optional white wine and move the pork belly a bit around.
Cook away the white wine to the quarter on high heat in about 10 – 15 minutes.
Fill up the pan with water until the pork belly is submerged until the skin.
Bring it to boil then transfer onto a baking pan or in case if a baking pan was used to prepare the dish just put the boiling pan into a 350°F / 180°C oven.
Braise it for 90 – 180 minutes in the oven while soaking the skin with the juices in every 20 minutes or so.