This recipe shows you how to create perfectly crispy, flavorful pork belly using a blend of aromatic spices and slow roasting to achieve tender meat and crackling skin.
Ingredients extracted via AI
thick pork belly2 PL coriander seeds2 PL fennel seeds2 PL black peppercorns2 PL sea salt2 bay leavesolive oil4 white onions
Procedure generated via AI
Using a sharp knife, carefully score the skin of the pork belly to create deep cuts.
Prepare a spiced salt by crushing together coriander seeds, fennel seeds, black peppercorns, sea salt, and bay leaves until finely ground.
Rub the spiced salt mixture thoroughly into all the scored cuts and folds of the pork skin, adding a little olive oil to help it adhere.
Peel four white onions and cut them into quarters.
Place the quartered onions in the bottom of a roasting tray and use them as a bed for the pork belly.
Put the pork belly on top of the onion bed and roast in a preheated oven at around 230°C (450°F) for 40 minutes to 1 hour to crisp the skin.
Reduce the oven temperature to 150°C (300°F).
Place the pork belly directly on a wire rack positioned in the upper part of the oven.
Continue roasting the pork belly for another 3 to 4 hours at 150°C (300°F) until the meat is tender and the skin is perfectly crisp.