Pork belly seems to be popping up on menus around here lately, so I thought I'd give it a try.
Got some thick fresh chunks at the Asian supermarket, and used a very simple recipe found on YouTube.
It tasted like roasted pork shoulder, with crispy crackling skin. Easy, good.
Next time I'm going to try the cured pork belly (bacon).
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Crispy Pork Belly - Ulam Pinoy #1
Pork belly
3 cloves garlic
3 bay leaves
water
salt
Preheat oven to 355 degrees.
Place pork belly in a pan. Add garlic and bay leaves. Add water just to cover. Bring water to boil and boil for 5 minutes.
Drain, rinse with cold water, wipe dry. Score skin and fat.
Salt generously. Season with other seasonings you like (I use Adobo and black pepper).
Place pork belly on a rack over a foil-lined pan. Roast for 90 minutes at 350.
Turn up heat to 450 degrees for another 15 minutes.
Lee
In the package
Out of the package
Boiled, scored, skewered on a rack over a foiled pan
Out of the oven
Plated
Got some thick fresh chunks at the Asian supermarket, and used a very simple recipe found on YouTube.
It tasted like roasted pork shoulder, with crispy crackling skin. Easy, good.
Next time I'm going to try the cured pork belly (bacon).
Top of Form
Crispy Pork Belly - Ulam Pinoy #1
Pork belly
3 cloves garlic
3 bay leaves
water
salt
Preheat oven to 355 degrees.
Place pork belly in a pan. Add garlic and bay leaves. Add water just to cover. Bring water to boil and boil for 5 minutes.
Drain, rinse with cold water, wipe dry. Score skin and fat.
Salt generously. Season with other seasonings you like (I use Adobo and black pepper).
Place pork belly on a rack over a foil-lined pan. Roast for 90 minutes at 350.
Turn up heat to 450 degrees for another 15 minutes.
Lee
In the package
Out of the package
Boiled, scored, skewered on a rack over a foiled pan
Out of the oven
Plated
Last edited: