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
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.