We know you are all missing our Slow Cooked Pork Belly – SO ARE WE ☹ Living without slow cooked pork belly is like living without air – IMPOSSIBLE! So, we thought we would tell you all our tricks and tips for achieving a tender, flavorsome and crispy crackled pork belly every time. It won’t be quite the same, but at least it’s enough to get you through till we can get our Slow Cooked Pork Belly back on shelves!
1. Crackle Crackle
Perfect pork crackling starts with ultra-dry rind. Start by scoring the rind in 1cm intervals, ensuring not to cut into the meat. Then pat the rind dry with a paper towel and place it uncovered into the fridge – preferably overnight. This will help the drying process and will ensure that no condensation forms on the rind.
2. Salt it up
Salting the rind prior to cooking will draw moisture to the surface, therefore allowing salt to enter the meat and season it. In addition, salt also affects the protein structure, working to soften and tenderize the meat.
3. Room Tempreture
Bringing your meat to room temperature will help the fibers to relax making for a more tender eating experience. It also works to ensure that the belly cooks evenly throughout, thus ensuring the outside doesn’t overcook & dry out.
4. It’s Getting Hot in Here
Our number 1 tip is to blast the heat at the beginning of the roasting stage! This lifts the rind from the meat, therefore keeping it dry from the meats moisture and allowing it to crackle up!
5. ‘Low n Slow’ Wins the Race
Once you’ve blasted the temp right up and started your crackle, it’s time to turn it right down low. We’d suggest blasting it on 200˚C fan forced for 45 mins, then reduce your heat to 150˚C and bake for 3 hours (based on 1kg roast).
6. Rest Up
Resting your pork will allow its juices to redistribute throughout the meat and prevent them from leaking out once you start carving. This makes for a tender and juicy piece of meat throughout.
See our Slow Cooked Pork Belly Recipe Here