• chefalisonbiebs

Crispy Pork Belly

This pork belly recipe is so easy to make, deliciously tender, and crispy. I served the pork belly with jicama celeriac slaw and toasted walnut glaze.


Preparation time: 30 minutes

Cook Time: 3½ hours


1½ kg pork belly

15 g garlic cloves, cut in half

165 g white onion, diced

80 g carrot, diced

60 g celery, diced

2 bay leaves

1 litre of pork stock

Salt

Pepper

  • Preheat your oven to 300°F. Season both sides of the belly with salt and pepper, 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 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 by two-thirds 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.

  • For the slaw, peel and julienne a celery root and jicama and mix them with mayonnaise, a splash of vinegar, and a pinch of sugar and salt.

  • Add toasted walnuts to the reduced sauce and serve it over the crispy pork belly with the slaw.

©ChefAlisonBiebs

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