ULTIMATE PORK BELLY!! How to Make CRISPY ROAST PORK BELLY!

five-spice powder

🥗Healthier: cumin and coriander

💰Cheaper: mixed spices

Cumin and coriander can mimic the flavor profile at a lower cost.

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option, while pork shoulder is more economical.

Score the skin of the pork belly without cutting into the meat.

Rub salt all over the pork belly to help evaporate moisture for crispiness.

Place the pork belly on a plate with paper towels and refrigerate overnight.

The next day, preheat the oven to 450°F (232°C).

Remove the pork belly from the fridge and rinse off the salt, ensuring it is dry.

Mix garlic powder, onion powder, black pepper, chicken powder, and dried bay leaves; rub this mixture onto the pork belly.

Slice four pieces of yellow onion and arrange them in a horizontal line in the roasting pan.

Place the pork belly on top of the onions in the roasting pan.

Roast the pork belly in the oven at 450°F for about 1 hour, checking for crispiness.

After 1 hour, remove the pork belly and check if the skin is crispy.

Remove the pork belly and onions from the pan; prepare vegetables by cutting potatoes, carrots, fennel, celery, and green onion into large pieces.

Leave the skin on the garlic and season it with salt and pepper; mix the vegetables together.

Arrange the vegetables in the roasting pan and place the pork belly on top.

Lower the oven temperature to 300°F (149°C) and roast for an additional 3 hours to tenderize the meat.

Every hour, open the oven to stir the vegetables to ensure even cooking.

After 3 hours, remove the pork belly and vegetables from the oven; the meat should be juicy and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens