20 November 2014
Crispy Pork Belly
I came across this recipe from Annabel Langbein's website and I can just imagine how mouth-watering this recipe can be! And to top it all, it just needs seasoning, pork, and milk! I tried this recipe one Saturday night when we had friends over. I was only able to get a morsel for my taste test and placed the rest on the table. I never got to have a bite again - they made short work of it!
I tweaked Annabel's version a bit. And because this was a weekend experiment, I only used 500g of pork belly.
500g pork belly, with skin sliced (you can buy the pork with skin sliced already)
salt and pepper
Preheat oven to 240C
Use a metal baking dish and not glass as it might shatter when the milk is added. Place the pork on the baking dish and season the meat with salt and pepper. Turn over, pat the skin dry and season generously with salt, rubbing it through the slices.
Roast the pork skin side up for 30 minutes.
Pour milk around the side of the pork, making sure that the skin does not get wet. Submerge the meat about 2/3 of the way up.
Reduce heat to 260C and roast for 1-1/2 hours. During the cooking process, check the liquid level and replenish when necessary.
Remove the pork from the oven and discard the liquid, which would have curdled.
Chop up and serve with lechon sauce (found in Asian stores where Filipino goods are sold)