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Cooked pork belly

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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

1)
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.

aHousewife
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