- Pork belly recipes how to#
- Pork belly recipes skin#
Bread – Serve the pork belly stuffed into keto dinner rolls or almond flour bread with a drizzle of sugar-free bbq sauce for any easy sandwich. Salad – Try creamy cucumber radish salad, Asian cabbage salad, or smashed cucumber salad. Veggie Sides – Veggie sides like roasted asparagus, stir fry veggies, or sauteed zucchini all pair well with pork belly. Now that it’s cooked and ready to eat, are you wondering what to do with pork belly? You have so many options! You can serve it as a breakfast meat, like bacon, or as a main protein dish. For crispy pork belly, reheat in a hot skillet, or in the oven at 400 degrees F. Let it thaw in the refrigerator before reheating. Slice and store in a freezer container for 2-3 months. Of course you can freeze it raw, but you can also do so after roasting it. You can store pork belly slices in the refrigerator for 4-5 days. You can make pork belly ahead, but it’s best served straight out of the oven (after resting, of course!) so that it’s hot and crispy. Let pork belly rest before slicing into 1-inch slices to serve.Ĭut pork belly into thin, 1-inch slices before serving, cutting against the grain. Roast pork belly in a baking dish for 1 hour, increase heat and cook for an additional 45 minutes, and finally broil for 5 minutes. (If you want additional seasonings from the list of ideas above, sprinkle generously at this step.) Pork belly recipes skin#
Use a knife to make a crisscross pattern across the skin of the pork belly. Cajun seasoning – Separately from the above.Chinese five spice – One of the most popular options.Brown sugar (or Besti Brown for a sugar-free version!).These seasonings are also delicious and common in pork belly recipes: The only thing you really need to season pork belly is salt and pepper! While you can go in many different directions for seasoning pork belly, we’re keeping it really basic with this simple pork belly. Of course, pork belly is high in fat, which is a good thing for low carb and keto diets. Yes, pork belly is a great source of protein, healthy fat, and vitamins and minerals. TIP: Look for pork belly that is uniform in thickness. Pork belly isn’t always available at every grocery store, but it’s easy to find at a butcher shop or speciality store that has a wide variety of meats. It’s not as smoky as bacon is, so it does taste different than bacon. Pork belly is salty, rich, meaty, and melts in your mouth, with a crispy skin on top (the skin is essentially the same as pork rinds!).
Pork belly is not cured and typically not sliced bacon is smoked, cured, and sliced. Pork belly and bacon are from the same cut of meat, but there is one big difference. In particular, it’s popular in Chinese, Hispanic, Danish, Norwegian, Korean, Thai, and Filipino cuisine. Pork belly is a boneless, fatty cut of meat that comes from the belly of the pig. If you love pork but are looking to go beyond bacon, try homemade pork rinds, slow cooker pork loin, rosemary garlic pork tenderloin, smothered pork chops, or for the easiest option, pan seared pork chops. We have lots of pork recipes here at Wholesome Yum, but not gonna lie – many of them are featuring bacon.
Pork belly recipes how to#
Read on to learn how to cook pork belly in the oven, it’s the easiest way to do it! It’s incredibly simple to make and lets the flavors shine. If you’ve never had crispy pork belly, you are in for a treat! It’s different than bacon, but if you love bacon… I think you’ll love this pork belly recipe.
How To Cook Pork Belly (Crispy Pork Belly Recipe). Serve with hoisin, ginger scallion oil, hot sesame oil dipping sauce or soy and ginger dipping sauce. Slice and serve with bao, or on its own, slicing into cubes dim sum-style. You want it to puff up, get brown and very crispy.Īllow it to cool for 10 minutes. You need enough heat and proximity to do the job, but you don’t want to burn the belly’s skin. Place it under the broiler and slowly crisp the top. Brush off the salt from the top of the pork. Remove from oven and place the broiler on medium. Place in the center of oven and roast for 90 minutes. Brush the skin with vinegar and then cover uniformly with coarse sea salt. Put the pork, skin side up, in a lasagna pan. This will help render the fat and ultimately make the skin crispy and puff up, rather than stay tough and rubbery. You want lots of small, delicate holes that reach through the skin and fat, and just enter the muscles. Using a sharp metal skewer or meat tenderizer with needles, poke holes across the entire skin surface. 
Place in the refrigerator uncovered for 24 hours. Turn belly over so the skin side faces up. In a small bowl, mix together the white pepper, Szechuan peppercorns, five spice powder, salt and sugar. Rub the Shaoxing wine into the meat side that’s facing you.
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