Porc belly with lemon grass
How can you cook pork belly with super crispy skin?
What to serve with roast pork belly? Anything goes! I served it with a sweet potatoes puree
First, cook the skin/fat side at 180°C on a bed of salt, which will season and dry the skin.
Continue cooking with the skin side up at a higher temperature (200°C) to continue drying the skin (which at this stage will protect the meat) and brown it.
Ingredients for 4 people
1.5 kg fresh boneless pork belly
Coarse salt
Thyme and rosemary or/and sage
4/5 Lemon grass, 10cm ginger cut into slides, garlic with its skin
Instructions
What to serve with roast pork belly? Anything goes! I served it with a sweet potatoes puree
First, cook the skin/fat side at 180°C on a bed of salt, which will season and dry the skin.
Continue cooking with the skin side up at a higher temperature (200°C) to continue drying the skin (which at this stage will protect the meat) and brown it.
Ingredients for 4 people
1.5 kg fresh boneless pork belly
Coarse salt
Thyme and rosemary or/and sage
4/5 Lemon grass, 10cm ginger cut into slides, garlic with its skin
Instructions
- Preheat the oven to 180°C. (convection heating)
- Make horizontal cuts in the fat with a sharp knife (this will make it easier to cut).
- Mix the salt with the herbs and spread them on a baking tray covering an area equivalent to that of the pork belly.
- Place the pork belly on top, fat/skin side down, and cook for 1.30-1.40 hour until the fat has partially melted and become crispy and then
- Increase the temperature to 200°C for 1hour approx. and turn the meat over so that the meat side is facing down, with the fat/skin on top.