How To Cook Pork Belly In The Oven Fast

This roasted pork belly recipe is simple using nothing more than basic seasonings and extra virgin olive oil.

How to cook pork belly in the oven fast. I made this last night to use in bahn mi style rice bowls with cucumber cilantro mint red pepper and carrots. As the name implies pork belly is taken from the belly of the pig this means it has a very high fat content which gives the meat a lot of flavour. Roast it for 20 to 30 minutes or until the skin browns and begins to look crispy. Score the pork belly using a very sharp knife.

For the pork belly. Rub with oil and season with salt. Drain the fat flip and bake for 5 7 more minutes until crispy. The long slow roasting makes for tender meat and the increased oven temperature near the end of the cooking time helps create a crispy skin.

Brine the pork belly in water salt sugar and spices in a zip top bag placed in a baking dish for six hours. Remove the pork belly from the bag rinse off any big pieces of spice and pat dry with a clean towel. Place the roast on a wire rack inside a baking tray and cook at 240 c max 250 c conventional until the rind crackles up to 50 minutes. Turn the oven down to 180 c and cook for 25 minutes.

Traditionally pork belly has always favoured slow cooking methods this allows the fat to render into the meat over time leaving the resulting flesh moist and tender. Mix together the olive oil thyme mustard powder coriander red pepper flakes garlic 2 teaspoons salt and a generous. Line a baking sheet with foil and fit with a wire rack. Place the seasoned pork belly in the preheated oven.

This brief period of high heat will not cook the pork through nor should you cook the pork belly at this high heat for the entire time. Transfer to a preheated oven. Pork belly needs a combination. The intense heat is only meant to crisp the skin.

I lucked into a 1 25 lb slab of pork belly from my local butcher and followed this recipe with great success. This process helps the fat run out and skin to crisp. Lay the pork skin side up on a rack in a roasting tin.