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Red

Slow-Roasted Pork Belly

I though there was going to be a pork section, but there isn't one, so here it is!

Ingredients: 1 kg slab of pork belly.

With a very sharp knife, score through the skin in 1/2 inch intervals (don't go through to the meat - just through the skin and a bit of the fat) in a cross-hatch pattern. Place on a rack in a roasting pan. Roast at 300F for about 2 hours. Turn up the heat to 400 F and roast for an additional half hour or so, or until the skin and fat are golden brown and puffed up. Remove from the oven and let stand for 10 minutes before slicing.

Yum doesn't quite say it.

Obviously this would be made more delicious with salt and spices (Chinese five spice, ginger, garlic and sesame oil!) but for the purposes of our meat and water challenge, it is amazing as is.
Dean

Re: Slow-Roasted Pork Belly

Red wrote:
I though there was going to be a pork section, but there isn't one

Yah, but you need to post your recipes in here! Red, this is your very own recipe forum: "Red" Meat! Wink

Seriously, since pork is classified as "red meat" by some, this will be OK. Now, if you keep posting all sorts of pork recipes in here, we just might have to make a whole forum just for these little piggies! Wink

Thanks SO MUCH for this recipe, Red. You're the BEST! Heart

I'm gonna make this stuff 2-NITE! Yup
jeff

Quote:
I though there was going to be a pork section, but there isn't one

That would be over by the chicken shit where the magic mushrooms are growing.   LOL   I'm sorry.  I'm having flashbacks.  Nevermind me.....just thinking out loud.  I wonder if my Piggly Wiggly has these things you call pork belly.  I'll have to check.  It's sounds delicious.  Yup
Red

I know you're going to love it. Yup It is totally melt-in-your-mouth good. And the cracklings on top are totally yum. The skin is a bit tough to bite through - it is very brittle and almost like glass - hence the cross-hatch pattern. Divides it into already bite-size bits and helps the fat to crisp up.
Dean

BTW, Red... I've got a large roaster for poultry. Can I use that? And, if so, should I roast it with the lid on? Should I close the vents on the lid? That's how I do poultry. But, what about this wonderful slab of goodness?
Dean

jeff wrote:
Quote:
I though there was going to be a pork section, but there isn't one


That would be over by the chicken shit where the magic mushrooms are growing. LOL I'm sorry. I'm having flashbacks. Nevermind me.....just thinking out loud. I wonder if my Piggly Wiggly has these things you call pork belly. I'll have to check. It's sounds delicious. Yup

jeff... you'd better slow down on the Kool-Aid! Wow

Check any meat processor. There's bound to be tons around where you live.

http://yp.mapquest.com/

Put "meat processor" and just your zip code into this, and you will find the one's nearest you. Call 'em up. I'm sure they sell "fresh side". It looks SO GOOD!
Dean

Red wrote:
The skin is a bit tough to bite through - it is very brittle and almost like glass - hence the cross-hatch pattern. Divides it into already bite-size bits and helps the fat to crisp up.

Wow, I didn't even think about eating the skin! That will be wild. I've eaten "cracklins" that I got when rendering bison fat. Boy, those were SO orgasmic! Grin
jeff

Dean wrote:
jeff wrote:
Quote:
I though there was going to be a pork section, but there isn't one


That would be over by the chicken shit where the magic mushrooms are going. LOL I'm sorry. I'm having flashbacks. Nevermind me.....just thinking out loud. I wonder if my Piggly Wiggly has these things you call pork belly. I'll have to check. It's sounds delicious. Yup

jeff... you'd better slow down on the Kool-Aid! Wow

Check any meat processor. There's bound to be tons around where you live.

http://yp.mapquest.com/

Put "meat processor" and just your zip code into this, and you will find the one's nearest you. Call 'em up. I'm sure they sell "fresh side". It looks SO GOOD!


The pig shit smell comes from the south, so I'll just head that direction. LOL Ok, no more Kool-Aid. How could you tell? Did I mention I kidnapped Shawn and I'm holding her hostage in my basement?
Dean

Shawn!... sneak out when he goes for the pig meat! And, bring back the

Red

Uncovered! No lid! Yup

I never cover my chicken or turkey, either, though. I like my skin crisp-ay! You can use your roaster, though. Whatever pan you have that a rack (and the slab) will fit in.
jeff

Quote:
With a very sharp knife, score through the skin in 1/2 inch intervals (don't go through to the meat - just through the skin and a bit of the fat) in a cross-hatch pattern. Place on a rack in a roasting pan. Roast at 300F for about 2 hours. Turn up the heat to 400 F and roast for an additional half hour or so, or until the skin and fat are golden brown and puffed up. Remove from the oven and let stand for 10 minutes before slicing.


At these temps and cooking time, does it get fully cooked?
Red

Yeah it does. No pink left in the centre. But it's really tender and the fat is practically all still there - not all that much renders off. I forgot to mention, I add some water to the bottom of the pan, under the rack, to keep the fat from scorching onto the pan.
jeff

It does sound yummy.
Dean

OK... thanks for that, Red. Will try it uncovered. And, I'll put a bit of water in the roaster.

One more question. Do I place it skin up? I assume so. But, will wait for your answer, oh mighty hog chef! Happy
jeff

Quote:
OK... thanks for that, Red. Will try it uncovered.


Yeah, I like to uncover my pork as much as possible. Wow

ROTFL ROTFL ROTFL
Red

Dean wrote:
OK... thanks for that, Red. Will try it uncovered. And, I'll put a bit of water in the roaster.

One more question. Do I place it skin up? I assume so. But, will wait for your answer, oh mighty hog chef! Happy


Yes, skin side up. LOL
Dean

Woah! I've got this Pork Belly roasting in my oven as we speak... and WOW! Wow ... the smell is the most heavenly smell! Christ, it smells like I'm bakin' a fricken cake! I swear.

It's almost done. It's gonna be oh, oh, oh.... WOAH! Happy

Thank you, Red! Heart
jeff

Cake? Shock
Dean

Pork Belly Cake! Yup

It might be my imagination... 6 days with zero carb... Bonkers
jeff

Dean wrote:
Pork Belly Cake! Yup

It might be my imagination... 6 days with zero carb... Bonkers


Dean's getting dilusional! Wow Have some sugar free Kool-Aid!! Toast
jeff

Or maybe it's Illusional. Maybe I need the Kool-Aid. Where's Shawn?
Dean

This pork belly is out of the oven... and it is nice and golden brown! Yup

The master hog chef says to wait 10 minutes before slicing into it.

I've got my timer set! Wink
jeff

So Dean, when you gonna try some raw pork?
Dean

After this stuff... I don't think raw pork could quite cut it! Wink





Red! thank you Heart thank you Heart thank you Heart thank you Heart thank you Heart thank you Heart thank you Heart

This stuff is SO FRICKEN GOOD!!!!!

Right under the skin, there is this really wonderful, smooth, thick layer of fat. It is so tender and just melts in your mouth like a marshmallow! Yup

And, the skin pieces are cracklins!!! Burst-in-your-mouth cracklins! Happy

All I can say is... WOW! Cool

If this is zero carb... I may never ingest another carb again... ever! Grin
jeff

Oh man, look at all that beautiful fat!!! That looks incredible. Dean, I think you should still consider some raw pork, though. Remember, by cooking you are destroying nutrients. And don't fouget about that article on enzymes! Wink
Dean

Yah... just make sure you get a slab of fresh side that has the most fat. Cuz, this fat is indescribable. BTW... there was a bunch of nice, thick, rich fat at the bottom of the roaster. I saved all of it, to pour over the pork belly when I reheat it. Smile

When you roast this slab, make sure to put water in the bottom of the roasting pan, under the rack. The rendered fat won't stick to the pan that way. It will end up being this really thick, creamy, white fat that you can save to pour over the pork belly when you reheat it. It looks like white frosting or something. Frosting for the hog cake! Cool
jeff

Quote:
It looks like white frosting or something. Frosting for the hog cake!
Shock

He's finally cracked! Yup
Dean

Re: Slow-Roasted Pork Belly

Red wrote:
Obviously this would be made more delicious with salt and spices (Chinese five spice, ginger, garlic and sesame oil!)

And, so now I can make it this way! Hooray! I got four slabs of pork belly today. I'm gonna be sticking this hog cake into the oven for sure this weekend. Any suggestions on the spicing of these, Red?
Dave

aahh that's my problem! I don't cut the damn thing enough!

Thanks Delish lady who makes things delish!
Red

Re: Slow-Roasted Pork Belly

Dean wrote:
Red wrote:
Obviously this would be made more delicious with salt and spices (Chinese five spice, ginger, garlic and sesame oil!)

And, so now I can make it this way! Hooray! I got four slabs of pork belly today. I'm gonna be sticking this hog cake into the oven for sure this weekend. Any suggestions on the spicing of these, Red?


I rub the cross-hatched skin and underside with minced garlic and coarse sea salt and a teeny bit of melted lard or something to get it to stick to the meat, if I'm trying to be low-chemical. But if you want to go all out, rub in a handful of Chinese Five spice powder. Don't worry about amounts, just bung it on there and smooch it all around. It will taste great, regardless. Oh and once it's done, dipping the slices in Chinese red or black vinegar is so nice and a drizzle of chili and/or sesame oil, if you don't mind the plant oil aspect. Sometimes I make a 'dip' of red vinegar, sesame oil and finely sliced green onions, which is absolutely gorgeous.
Dean

Thanks, Red. Heart

I can't wait to try these suggestions! Cool
Dean

Re: Slow-Roasted Pork Belly

Red wrote:
But if you want to go all out

Yes. I do. So, tell me how to go about doing that. Should I use the minced garlic and the Chinese Five Spice?

I went to the Chinese market downtown today and scored some red vinegar, black vinegar, chili oil, and some hot sesame oil. That place is gigantic! They have so much stuff there, it's unreal. They sell a lot of fresh meat, including duck and tons of different pork cuts. They sell all kinds of shrimp and whole fish (big ones, too). And they have pig brains, and they also have pork blood and beef blood. Shock I've never seen that before. But, yah, you could find any Asian ingredient you wanted at that place.

So, lay it on me, Red. I can go get some minced garlic, and I'm gonna render 10 lbs of pig fat this weekend, so I'll have plenty of lard.

Let's make some Hog Cake, baby! Cool

Excellent
Red

Sorry I was away for the weekend! Yes, I use all of the above (minced garlic, five spice, chili oil, sesame oil, salt...). The whole shebang. Hope it worked out.
Dean

My kitchen smells oh so heavenly tonight! Grin

The Hog Cake is in the oven, and I'm usin' the seasoning method this time! MAN, it smells SO GOOD! Happy

After slicing it, I rubbed the skin side with minced garlic, some Real Salt, Chinese five spice, and ginger. I did not do the meat side. Should I? Confused Where's the Master Hog Chef? Cool
I'm gonna make that dip of red/black vinegar, chili oil, hot sesame oil, yah that stuff to dip the pieces of hog cake in... Ecstatic

Congrats
Dean

Thanx Red! Heart

This pork belly turned out so incredibly fine! Grin

Thanks for all the suggestions, especially with that dip. Happy

You're right. Yum doesn't quite say it! Cool

Now, this is how carnivores should eat! Yup

Bear doesn't know what he's missin'. Wink
Red

Glad you enjoyed it! Happy

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