Crispy Pork Belly

I slow roasted the pork belly and brushed it with a maple syrup, worcestershire, sesame oil, and teriyaki blend.

Recipe Summary Crispy Pork Belly

Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.

Ingredients | Japanese Pork Belly Buns

½ pound whole pork belly, skin removed

½ teaspoon smoked paprika, or to taste

kosher salt and ground black pepper to taste

1 tablespoon olive oil, or to taste

Directions

Preheat oven to 200 degrees F (95 degrees C).

Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.

Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.

Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.

Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.

Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

Info | Japanese Pork Belly Buns

prep: 10 mins cook: 6 hrs 5 mins additional: 8 hrs total: 14 hrs 15 mins Servings: 6 Yield: 6 servings

TAG : Crispy Pork Belly

Appetizers and Snacks, Meat and Poultry, Pork,