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Crispy Slow-Baked Pork Belly

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PREP TIME
10 min
COOKING TIME
365 min
TOTAL TIME
855 min
SERVINGS
6 servings
Crispy Slow-Baked Pork Belly
Ingredients
  • 1/2 pound whole pork belly, skin removed
  • 1/2 teaspoon smoked paprika, or to taste
  • kosher salt and ground black pepper to taste
  • 1 tablespoon olive oil, or to taste
Instructions
1
Preheat your oven to a high temperature of 200 degrees Fahrenheit (or 95 degrees Celsius for those using metric measurements).
2
Next, take the pork belly and give it a thorough coating of smoked paprika, salt, and black pepper on all sides.
3
Wrap the pork belly in a layer of parchment paper; then, wrap it again with aluminum foil, and once more for good measure with another sheet of aluminum foil.
4
Place the wrapped pork belly in a baking dish, making sure it's secure and won't move around during cooking.
5
Put the pork belly in the preheated oven and let it cook for a long time, approximately 6 hours, until it reaches the perfect level of tenderness.
6
After cooking, carefully remove the pork belly from its wrappings and let it cool down to room temperature. Then, place it in the refrigerator to chill for 8 hours or overnight.
7
Once chilled, unwrap the pork belly and set aside any excess fat that may have separated from it during the unwrapping process.
8
Cut the pork belly into 6 equal portions, making sure each piece is uniform in size.
9
Make shallow cuts on the surface of the pork belly, specifically targeting the fatty area. Season with salt to enhance the flavor.
10
Heat 2 tablespoons of the reserved pork fat in a skillet over medium heat, allowing it to melt and warm up.
11
Carefully place the pork belly in the hot skillet, fat-side down, and let it cook until it's nicely browned on all sides and heated through, taking around 5 to 10 minutes.
12
Transfer the cooked pork belly to a plate and drizzle it with olive oil. Finally, season with pepper to complete the dish.