Pork belly is one of those meats you can enjoy during all four seasons of the year. You can definitely take it to the grill in the Summer, early Fall and late Spring, or you can enjoy a crackling pork belly recipe in the oven during the cold Winter months. When it comes to pork belly, the most important thing to remember is to avoid, at all costs, a chewy or otherwise unpleasant one.
If you’ve never cooked pork belly, don’t feel intimidated. It’s actually quite simple. If you are opting for a oven-made recipe, follow the following instructions:
- Season a one-pound slab of fresh pork belly with a dry rub of sugar, salt and pepper.
- Cover the seasoned pork belly and refrigerate overnight.
- The next day roast seasoned pork belly in a heavy, oven-safe pan or skillet in a 450°F oven for the first 30 minutes and then an hour at 275°F. Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through – at least a few hours and up to 2 days.
- Once chilled, slice cooked pork belly into thick pieces and brown until crispy to enjoy alone or in a variety of recipes
During warmer days when we can actually be outside grilling, there is nothing like a tender juicy grilled pork belly for dinner. So, if you decided to grill your pork belly, make sure to cut it in thin slices (or ask us to do it for you) and marinate. Then, grill one side for the pork for 3 to 4 minutes. Baste the top part by brushing a basting sauce. Turn the pork belly over. Let it cook for 3 minutes. Brush some basting sauce on the top part. Continue turning over the pork belly every 3 to 4 minutes while basting, until it is completely cooked. (Turning it over constantly prevents the pork from getting burnt).