xxscj1678
Culinary Explorer
Indulge in the ultimate treat: Slow-Roasted Crispy Pork Belly! Succulent pork with crackling that's golden and crunchy, served alongside apple sauce, vermouth jus, and velvety cauliflower puree. Elevate your meal with this mouthwatering masterpiece! 
Slow-Roasted Crispy Pork Belly
Ingredients:
Slow-Roasted Crispy Pork Belly
Ingredients:
- 1kg / 2 lb pork belly, skin-on (not scored)
- 1 1/2 tsp olive oil, divided
- 1/2 tsp fennel powder (optional)
- 1 tsp salt, divided
- 1/4 tsp black pepper
- Apple Sauce
- Vermouth Jus
- Cauliflower Puree (see Note 2)
- Additional sauce options (see post)
- Prepare the Pork Belly:
- Dry the skin overnight: Pat the pork belly skin dry with paper towels and leave uncovered in the fridge overnight to dry out. If short on time, thoroughly pat dry.
- Preheat and Season:
- Preheat oven to 140°C/285°F (120°C fan).
- Season the flesh: Drizzle 1 tsp olive oil over the flesh of the pork belly. Sprinkle with 1/2 tsp salt, black pepper, and fennel powder (if using). Rub the seasoning into all surfaces, including sides.
- Wrap and Roast:
- Wrap in foil: Lay out two pieces of foil on a work surface. Place the pork belly in the center, skin side up. Fold the sides of the foil to enclose the belly tightly, creating a snug, sealed package. Place on a baking tray.
- Season the skin: Pat the skin dry again with paper towels. Rub with the remaining 1/2 tsp olive oil and sprinkle evenly with the remaining 1/2 tsp salt over the entire surface of the skin.
- Slow Roast:
- Roast in the preheated oven for 2 1/2 hours. After 1 1/2 hours, tighten the foil around the pork to maintain its shape and ensure the fat remains on top for crispy skin.
- Crisp the Skin:
- Increase oven heat: Remove the pork from the foil and place on a rack over a tray. Use scrunched foil balls to prop up the pork, ensuring the skin is flat and level.
- High heat finish: Increase oven temperature to 240°C/465°F (all oven types). Return the pork to the oven and roast for 30 minutes, rotating if needed, until the skin is deep golden, puffy, and crispy all over. If certain areas brown too quickly, cover with foil patches.
- Rest and Serve:
- Rest the pork for 10 minutes before slicing into 2cm / ⅘"-thick slices using a serrated knife.
- Serve with Apple Sauce, Vermouth Jus, and Cauliflower Puree. Refer to the post for plating tips and additional sauce options.
- Pork Belly: Choose a piece with flat, unwrinkled skin for best crackling. Avoid pre-scored bellies, as they may compromise the skin's crispiness.
- Cauliflower Puree: Use a smooth puree for the best texture.
- Fennel Powder: Adds a subtle aniseed flavor; optional if unavailable.
- Storage: Keeps well for 3-5 days. Reheat meat separately from crackling for best results.
- Nutrition: High in fat content; enjoy in moderation.
Hope you get a chance to try it out soon and enjoy those crispy cracklings!
Enjoy if you decide to give it a try!
I hope you get a chance to try it and enjoy those epic crispy cracklings. Thanks for the awesome suggestion! 
