Slow Roasted Pork Belly
Pork belly is a delicious cut of meat too often overlooked by most American home cooks. What a shame! Especially since you can buy a pound of pork belly in Chinatown for ~$2.50/lb.
I became a fan of pork belly after eating David Chang’s pork belly buns at Momofuku Ssam. Since then, many other pork belly sandwiches including An Choi’s roasted pork belly banh mi have become guilty pleasures of mine.
If you’ve ever wanted to make pork belly, then you’re in luck because it doesn’t get any easier than the following recipe. All you have to do is season and spice the pork belly to your taste and slow roast it for three hours. No really! What’s better than a low maintenance dish that takes care of itself while you take care of your guests.
Ingredients
1.5-2 lb piece of pork belly
1 big onion
Cumin
Ground clove
A small grating of nutmeg
3 tablespoons of oil
Salt and pepper
Score the pork belly skin with a sharp knife. Make a seasoning paste by mixing the spices, seasoning and oil, and rub it all over pork belly. Cut the onion into thick round slices and lay them in a baking dish. Place the pork belly on top of the onions and a add a little water to the baking dish. Bake at 325 for 3 hours.
3 hours later, the pork belly should be ready. The skin should be brown and crispy. Let it rest for at least ten minutes before cutting.Enjoy with your favorite sides or make your own pork belly banh mi.
By Raissa Nebie on May 27, 2009 | 0
Comments
Leave a Comment
