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1. DELICIOUS PORK BELLY RECIPES CRACKED
2. DELICIOUS PORK BELLY RECIPES SKIN

The skin on the pork belly needs to be very dry for it to be able to bubble and crisp up. The trick to crunchy crackling? Dry skin. If you don’t rest the meat, you’ll find a 24big puddle of juice once you start carving. Resting allows all the natural juices to re-distribute back into the meat and makes pork so moist, you won’t even need a sauce. Hours of marinating and perfect cooking means nothing if your meat hasn’t rested. Resting the meat after cooking is the most important step in the whole cooking process. Allow to rest: Remove the cooked pork from the oven, tent loosely with foil and allow to rest for at least 10 minutes before carving and serving.Turn the heat down to 160☌/320☏ and continue roasting for 25 minutes per 500g/1lb until it reaches 62☌/145☏ on a meat thermometer. Cook: Place pork belly in a roasting or baking dish and place on the middle rack in a hot oven (220☌/430☏) to roast for 30 minutes.Pat dry with paper towels then season generously with salt and pepper on both sides. You can also get your local butcher to do this for you.

Take care not to cut through to the meat.

DELICIOUS PORK BELLY RECIPES CRACKED

Pepper. Freshly cracked pepper is essential.I love using smoked salt but good, flaky sea salt (like Maldon) is all you need. Simply slice the rib bones away once roasted. However, if you can’t find deboned, bone-in works just as well. I prefer cooking deboned belly as it is makes carving very easy. If you however wanted to add more, rubbing the meat (not the skin) of the pork belly with garlic or herbs like rosemary, thyme or sage will add extra flavor. Good quality pork is sweet, succulent and perfect seasoned generously with salt and pepper. This easy pork belly recipe really only needs 3 ingredients. It’s most often used to prepare streaky or American-style bacon and is fantastic roasted whole. It is use in many different cuisines around the world. Pork belly is a fatty cut of meat, literally from the belly of a pig. Very few people can resist it and although there are a few tips and tricks to getting delicious, crunchy cracking, it’s so simple to make. You could also add sautéed shiitake mushrooms or greens of your choice.There’s just something about crisp, golden crackling that makes people swoon. I reheated the slices of pork belly in the broth before serving with cooked noodles, a soft, jammy egg and fresh spring onions/green onions. I added garlic, ginger, spring onions, soy sauce, fish sauce and a few carrots for sweetness to create a seriously good pork-infused stock. This was then turned into the most delicious broth which I seasoned with more soy sauce, miso paste and ponzu. To take my broth to the next level, I used the pork bones and cooked them in a large pot over medium-high heat in chicken stock (another cheat). Like I mentioned, the key to a fabulous ramen is the rich broth. Cooking the broth with bones (in the Tonkotsu-style) enriches the broth and adds meaty umami. Dashi, a Japenese stock, is ideal as it is made with Kombu, Bonito or Niboshi (anchovies/sardines) and adds a serious punch to the broth. Pack as much flavor into your broth as you can by using dried kelp (kombu), Bonito flakes or Miso. The key to any good ramen is the ramen broth. I first roasted the belly to create some depth and flavor and then removed the bones from the tender meat and turned them into the most delicious broth. I decided to use pork belly because I just can’t get over how unctuous and decadent it feels to eat generous slices of it. Noodles. Any egg, rice or ramen noodles will work.If you can’t find ponzu use lemon or lime juice instead. Optional and not traditional but I like the flavor it adds. You could use a boneless pork belly but the broth won’t be as delicious. Using pork belly with the bone allows for the development of serious flavor. Most are Asian pantry staples and I would recommend buying them and keeping them as they last for ages and work in so many dishes. It might seem like there are a lot of ingredients in this pork belly Ramen recipe, however they all add such phenomenal flavor and are essential to creating that rich broth. Ponzu is a citrussy sauce often used in Japanese cuisine and I have to say, it made such a difference to my broth. This makes up for the lack of depth and flavor that kombu and dashi add. She said her Japanese clients mostly use miso paste and Ponzu to make their broths. Kombu and Dashi aren’t easily accessible where I live but the owner of the Asian supermarket gave me some excellent advice. I was very nervous about calling this recipe “Ramen” because it’s a very loose interpretation of ramen. A simple bowl of unctuous roasted pork belly ramen with noodles in a deeply flavorful broth is the perfect warming, comfort food.