AIP, Gluten Free, Dairy Free, No Egg, No Nuts, No Processed Sugar
If you have never had pork belly before, it is one of the most delicious and juicy pork meals you can make. Most people think pork belly is hard to make, but it is actually quite simple if you follow my recipe, you will always get a crispy skin and a delicious result.
This is usually one of the most expensive dishes at a restaurant. To replicate the restaurants quality you need to buy good quality piece of meat.
Where to source meat?
I have noticed the difference between buying meat from the supermarkets and shopping at my local butcher, who sources meat from local farmers in the area and they are grass fed, free range, hormone free and antibiotic free meats. Everyone should be buying from their local butcher, supermarkets use red lights to disguise how fresh the meat they are selling.
How fresh is your meat?
I had a 17 year old cat that loved Kangaroo mince but he knew how fresh the meat was just by smell, he was always right and wouldn’t eat if it wasn’t fresh. It would only last 1-3 days before it would start to go brown and then the kookaburra’s would get a free meal. I would drive to different stores to find the freshest Kangaroo meat, but I could never tell because the packaging had a red coloured window that would disguise the condition of the meat and how long it had been sitting on the shelves.
Meat that is fresh should have a meat smell and flavour, but most meat coming from the supermarket has neither. They use special tricks to keep meat fresh at the expense of taste and smell, they also soak the meat in water to add more weight so they can make more money.
I also buy from an organic shop where I live, there is no lighting tricks when buying their meat and fish as they are vacuum sealed to stay fresh. They sell grass feed, and free range meats, with no hormones or antibiotics.
Stainless Steel Roasting Pan
I use a Stainless Steel Roasting pan with a lid. You can use the lid separate to cook in as well. I love my stainless steel pan because there is no coating that has chemical’s.
If you buy the pork belly fresh then leave it uncovered in the fridge for 2 days with skin facing up to dry it out. If you take it out of the freezer then defrost first before starting the fridge drying out procedure.
Cut the onion into discs after removing the skin.
Get the stainless steel roasting pan out and put the pork belly skin side up, then drizzle over some olive oil and coat both sides
Flip over so the pork belly is facing skin side down, then place the onions on the top to stop the meat from drying out
Cook for 1½ hours at 180°C /356°F without a lid.
Flip over the pork belly so it is resting on the onions and skin is now facing upwards, turn up the heat to 200°C/392°F and cook for 10-30 minutes more depending on how long it takes to crisp up all the skin.
Once done just let it rest for 5 minutes and then to serve place the pork belly skin side down on a board and cut into strips, then carefully cut the strips into bite size pieces
To serve I cut up the pork belly into small bite sized pieces. This way of cooking it works every time, the meat is always soft and easy to eat the skin is perfect not hard to bite into.
If you like this recipe you will love my other recipes
If you try this recipe let me know in the comments below the post.
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Equipment
Ingredients
- 1 onion
- 1 pork belly
Instructions
- If you buy the pork belly fresh then leave it uncovered in the fridge for 2 days with skin facing up to dry it out. If you take it out of the freezer then defrost first before starting the fridge drying out procedure.
- Cut the onion into discs after removing the skin.
- Get the stainless steel roasting pan out and put the pork belly skin side up, then drizzle over some olive oil and coat both sides
- Flip over so the pork belly is facing skin side down, then place the onions on the top to stop the meat from drying out
- Cook for 1½ hours at 180°C /356°F without a lid.
- Flip over the pork belly so it is resting on the onions and skin is now facing upwards, turn up the heat to 200°C/ 392°F and cook for 10-30 minutes more depending on how long it takes to crisp up all the skin.
- Once done just let it rest for 5 minutes and then to serve place the pork belly skin side down on a board and cut into strips, then carefully cut the strips into bite size pieces.
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