This Traditional Pork Belly Roast is a mouthwatering dish that's perfect for cozy family dinners or a special occasion. With its crispy skin and tender, flavorful meat, it's a recipe that brings a touch of culinary magic to your table. Let's dive into this delicious dish!
Pork belly is the star of this dish, offering a luxurious mix of tender meat and crispy skin. The olive oil helps the skin crisp up beautifully while adding a subtle richness. Sea salt and black pepper enhance the pork's natural flavors. Fennel seeds add a warm, anise-like aroma that complements the pork perfectly. Garlic brings a depth of flavor that pairs wonderfully with the earthy rosemary. Lastly, apple cider vinegar adds a slight tanginess that balances the richness of the pork.
This pork belly roast pairs beautifully with creamy mashed potatoes and steamed green beans. For an added touch of freshness, consider a simple arugula salad with a light vinaigrette. The balance of flavors will complement the rich pork perfectly.
Start by preheating your oven to 450°F (232°C). This high heat will kickstart the process of getting that skin nice and crispy. As the oven heats, prepare your roasting pan — any sturdy pan with a bit of a lip will do the job.
Now, let’s get to the meat of it. Take your 3-pound piece of pork belly and score the skin in a crosshatch pattern using a sharp knife. Be careful not to cut too deep; we’re aiming to just slice through the skin. This will help the seasoning seep in and the skin to crackle up gloriously.
Drizzle the pork belly with about one tablespoon of olive oil, massaging it into the skin and meat. Sprinkle two teaspoons of sea salt and one teaspoon of black pepper over the pork, ensuring even coverage. Turn your attention to the meat side and rub in a mixture of crushed fennel seeds, minced garlic, and freshly chopped rosemary.
Place the pork belly in your prepared roasting pan with the skin side facing up. Pop it into your preheated oven for an initial roast at 450°F for 30 minutes. This high heat is crucial for that crispy skin.
After 30 minutes, reduce the oven temperature to 325°F (163°C) and let it continue roasting for another two hours. Here’s where the magic happens — every 30 minutes, give the pork a good basting with apple cider vinegar. This not only enhances the flavor but also keeps the meat moist and succulent.
Once the two hours are up, take the pork out of the oven and let it rest for about 15 minutes. This resting period allows the juices to redistribute throughout the meat, making each bite tender and juicy. Now, you’re ready to slice and serve!
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