Slow-roasted Pork Belly With Cannellini Beans Recipe | Waitrose & Partners (2024)

FAQs

Is it better to cook pork belly fast or slow? ›

Pork belly needs a combination of slow, gentle heat to tenderise the meat, plus a shorter blast at a higher heat to crisp up the skin. Cook at 180C/160C fan/gas 4 for 2 hrs 15 mins, then turn up the oven to 200C/180C fan/gas 6 for a further 35 minutes to crisp the crackling.

Pork belly or belly pork is a boneless, fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Filipino, Hispanic, Chinese, Danish, Norwegian, Korean, Polish and Thai cuisine. Pork belly. Uncooked pork belly.

Directions. Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.

boiling water trick

This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

So, streaky pork bacon is pork belly, but pork belly isn't bacon. Instead, pork belly is the whole slab cut from the fleshy underside of a pig. Streaky pork bacon is cut from this slab. Pork belly is unsmoked and uncured, while much bacon found in the U.S. can undergo a lot of processing—not ButcherBox bacon, though.

Yes, do it. The “meat parts” are supposed to be enjoyed with the fat.

We soak the pork in water for about 20 to 25 minutes to wash away excess fat. Then we steam it for about 15 to 20 minutes until it's about 70% done. After that, we take it out of the water and poke holes in the pork with a needle and then rub it all over with salt and spices. Then we air dry it with a fan for 12 hours.

For pork aficionados, pork belly is IT. Here's a look at three easy ways to cook it: stovetop, grilling and oven roasted. It's a triple threat on the delicious front.

Roast in a slow oven for 2 1/2 hours at 140°C/285°F so the flesh becomes tender; Level the pork so the skin is level (ie. as horizontal as possible) by propping up the belly with balls of foil beneath. This makes the crackling cook evenly = perfect crackling.

Can belly pork be cooked quickly? ›

Place the slices of pork belly in the hot pan and let them cook. Turn the meat often until both sides of each slice are golden-brown and crispy. The exact amount of time can vary depending on how crowded the pan is, but 4 to 5 minutes per side will usually be enough time.

Most belly pork recipes recommend cooking the meat at a high temperature at the beginning. And then lowering it for a number of hours. However, I have found that when I do that, the skin rarely forms decent crackling. Presumably because the skin is still a bit wet and it takes time for it to get hot enough to crackle.

The cut comes from closer to the shoulder (as the name implies!), where the muscles are a bit tougher and have more connective tissue. This is a good thing for slow cooking since it means the cuts become more tender as they cook.