This Crispy Pork Belly is based off the Orange Mustard Pork Chops I made for my son. After having them he was so obsessed with pork chops, but they’re expensive, so I needed to try and get him eating other cuts of pork too. I had tried making him pork belly before, using a recipe I like that happens to come from a fellow blogger over at http://www.curvyfine.com.
It’s an Asian style one which I really love but he wasn’t a fan of the flavours. So I decided to remake a piece of pork belly with the pork chop marinade he loves so much and using the cooking/drying method similar to what I use for my Crispy Peking Duck recipe.
He was very doubtful when he saw me take out the pork belly but looked a bit more interested once I said I was using the same marinade as the pork chops. One taste and he was hooked! Although he won’t eat the lovely, crispy crackling. Just means more for me though!
This Crispy Pork Belly is really easy to make and although it has some orange juice in it, it’s only a small amount and is just for the marinade which is mostly discarded. I really loved this too and I think this will be our permanent pork belly recipe from now on!
I chose a meaty piece of pork belly since my son isn’t a fan of the fat, although I quite like the fat myself! If you don’t love the fatty part on pork belly, try and choose a meaty piece, although this recipe is great for fatty pieces too! Because pork belly is so delicious just on it’s own, I don’t like an involved side with it, I prefer something very simple like a salad or coleslaw, to go with the Crispy Pork Belly. Or no side at all!
Crispy Pork Belly – Serves 6
1 piece of pork belly (we use pieces around 1kg)
Juice and zest from ½ orange
1 tbsp Dijon mustard
4 tbsp extra virgin olive oil
4 tsp fresh thyme leaves
Salt and pepper
Mix together marinade ingredients until they form a smooth consistency. Place a piece of pork belly skin side down on a plate and cover the meaty part with marinade. Place a piece of foil over the marinade and tuck in the sides. You want the meaty underside to be covered up with the marinade held inside, while the skin side is left uncovered.
Place a second plate over the top of the foil covered pork belly and flip it so it’s skin side up. Tidy up the foil and make sure the sides are tucked in with the meat covered up. Wipe any excess marinade off the skin. Place in the fridge to dry for at least 24 hours.
Heat oven to 180C and place pork belly with foil still attached on a wire rack in a roasting dish, skin side up. Cover with baking paper and then foil and roast for 1 hour. Remove foil and with a sharp knife, cut a diamond criss-cross pattern into the top of the pork belly skin. It should be nice and soft from being in the oven which will make it really easy to cut.
Place back in the oven uncovered and turn heat up to full. Roast until skin has coloured and crisped up into a nice crackling. Remove from oven, slice and serve.
Cals – 950.2
Fat – 97.5g
Protein – 15.8g
Total Carbs – 1.3g
Fibre – 0.3g
Sugars – 0.7g
Net Carbs – 1g