Slow Roasted Pork Belly
Slow Roasted Pork Belly is a delicious dish made by roasting a thick slab of pork belly at a low temperature over a long period of time. This cooking technique allows the fat to render, resulting in tender, juicy meat with a crispy and caramelized exterior.
Ingredients
- 2 pounds pork belly
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 sprigs fresh rosemary (optional)
Instructions
- Preheat your oven to 275°F (135°C).
- Score the skin of the pork belly with a sharp knife, making shallow cuts about 1 inch apart. This will help the skin crisp up during roasting.
- Rub the pork belly with salt, black pepper, and olive oil, making sure to coat it evenly. You can also add minced garlic for extra flavor.
- If desired, place a few sprigs of fresh rosemary on top of the pork belly for added aroma.
- Place the pork belly on a rack or in a roasting pan, skin side up.
- Roast the pork belly in the preheated oven for approximately 3-4 hours, or until the internal temperature reaches 195°F (90°C). This slow cooking process will ensure the meat is tender and the skin is crispy.
- Once cooked, remove the pork belly from the oven and let it rest for about 10 minutes before slicing.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 830kcal (42%)Carbohydrates: 1gProtein: 14g (28%)Fat: 85g (131%)Saturated Fat: 30g (188%)Polyunsaturated Fat: 9gMonounsaturated Fat: 41gCholesterol: 109mg (36%)Sodium: 1212mg (53%)Potassium: 302mg (9%)Fiber: 0.3g (1%)Sugar: 0.03gVitamin A: 22IUVitamin C: 1mg (1%)Calcium: 16mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
