My crispy pork belly is easy to make, deliciously juicy, and tender. Use this cooking technique and switch up the flavors to suit your tastes and what's for dinner. You may want to try adding different spices such as ginger and star anise to the braise, or tossing the crispy pork in your favorite hot sauce or bbq sauce fresh out of the fryer. Happy cooking!
Chef notes:
Serve your crispy pork belly with my creamy purple cabbage slaw at your next backyard bbq!
Specialty equipment:
Deep-fryer
Preparation time: 30 minutes
Cook Time: 3½ hours
3 lbs pork belly
1 white onion, diced
2 small carrots, diced
2 sticks celery, diced
3 cloves of garlic, cut in half
2 bay leaves
4 cups of pork stock
Salt
Pepper
Preheat your oven to 300°F.
Season both sides of the belly with salt and pepper and place it into a deep oven-proof container.
Add the garlic, onion, carrot, celery, bay leaves, and pork stock to completely submerge the belly.
Cover the container and cook the belly in the oven for 3 hours.
Remove the pork from the oven and allow it to cool in the liquid completely or overnight.
Preheat a deep fryer to 375°F.
Remove the belly, strain the stock, and reduced it until it has a sauce-like consistency.
Cut the pork into strips, pat them dry, and fry them in small batches until they are crispy and golden brown.
Remove from the fryer and season with salt.
©chefalisonbiebs