Ingredients: |
Ingredients: 20 gr thyme sprigs
12 large cloves of garlic, skin left on but bruised with the flat side of a large knife
4 lemongrass stalks, lightly bruised with a rolling pin
4 " chunk of ginger, unpeeled and cut into 1 cm pieces
3 1/4 lb pork belly, ribs intact and skin on
1 lemon, halved
3 T coarse sea salt
2 c dry white wine
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Directions: |
Directions:1. Preheat the oven to 465º F.
2. Spread the thyme, garlic cloves, lemongrass, and ginger over the bottom of a high-sided 10 by 13" roasting pan. Lay the pork belly on top of the herbs, skin side up, and use paper towels to thoroughly pat the meat dry. Rub the lemon all over the pork skin, squeezing the juice out as you rub. Set aside to dry for 10 minutes before sprinkling half the salt evenly all over the skin. Place in the oven and roast for 1 hour, until the crackling is semi-hard and the salt has turned gray; the aromatics will be very crisp and charred at this point, but don't worry, this is normal.
3. Remove from the oven and scrape off and discard the salt. Spread the remaining half of the salt evenly all over the skin, then return it to the oven. Cook for another half an hour, until the crackling is solid and hard. Remove the tray from the oven and reduce the oven temperature to 375º. If a bubble has formed on the skin, insert a small knife and gently push it down to let out the air. Pour the wine into the roasting pan, taking care not to touch or set the sides of the pork belly, followed by 1 2/3 cup of water. Return to the oven and cook for another hour. Reduce the heat to 230º and cook for a final hour. Remove from the oven and set aside to rest for 30 minutes.
4. Transfer the rested pork to a chopping board. The liquid left in the roasting pan can either be discarded- its done its work on the pork- or used as a base for a soup or a stew. Discard the herbs from the pork and use a metal spoon to scrape off any excess salt from the skin, then use a large serrated knife to slice the meat into evenly sized rectangles. |
This recipe for Roasted Pork Belly is from