Learn four effective techniques to achieve perfectly crispy pork belly skin, from slow roasting in rendered fat to deep frying and air frying. Each method ensures a delicious, crackling crust with tender, flavorful meat beneath.
Ingredients extracted via AI
Ingredients
pork bellysaltrendered pork fatoil
Procedure generated via AI
Pierce the pork belly skin and season generously with salt. Leave uncovered in the refrigerator overnight to cure.
Rinse the pork belly in ice-cold water, then pat dry thoroughly.
Method 1 - Slow Roasting in Rendered Fat: Warm the rendered pork fat to 87°C. Pour it into a baking dish until the pork is fully submerged.
Roast the pork in the oven at about 95°C for 6 hours, covered with cling film.
After cooking, press the pork under a heavy weight for at least 8 to 10 hours to firm up the meat.
Finish by frying the pork in a cast iron pan over medium heat to crisp the skin.
Method 2 - Deep Frying: Wrap the pork belly in foil and coat the outside with salt.
Roast in the oven at 110°C for 3 and a half hours.
Immediately after removing from the oven, carefully pour boiling oil heated to about 210°C over the pork to crisp the skin.
Method 3 - Air Fryer: After curing, cook the pork belly in an air fryer at 200°C for 30 minutes.