Cooked pork belly

Dinner tonight, August 26, 2014
Actually this is the more fatty version of the danish pork roast. Some swear by the pork belly version because its kind of fatty/juicy where the pork roast have a tendency to get dry if not cooked right. Serve with gravy, potatoes, red cabbage and a nice big green salad.
4 Servings

  • 2.6 lb Pork belly , (with rind on)
  • 1 ½ tsp Salt
  • 3-4 Bay leaves
  • ½ L Pork bouillon

Rub salt in between rinds on the pork belly, add bay leaves in every 4th rind ( or what that suits you )
Add the pork belly ( with rind upwards) on a rack in a wide frying pan and pure water / bouillon in the bottom of the pan. Add the frying pan to an cold oven and turn on 200ºC

2) Cook the pork belly for 1½ time, until cooked through and the rinds is crispy. If the rinds are not crispy after 1 ½ hour turn on the grill.
Keep an eye on it at so it do not get burned, you don’t want that.

3) Let the roast rest for 10-15 min. before carving. Meanwhile, make sauce of the left over bouillon from the pan ( you might add more bouillon if needed ). Serve with
red cabbage and boiled potatoes.

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