Mary Berry’s Easy Slow-Roast Crispy Pork Belly

Mary Berry’s slow-roast crispy pork belly is a tender, oven-roasted dish that uses a two-step temperature method to guarantee perfect crackling. The pork belly is first slow-roasted at a low heat in a water bath for 4 to 5 hours to render the fat, then blasted with high heat for 30 minutes to create an ultra-crispy, golden skin. It is an amazing, surprisingly easy dish that will have your taste buds singing with joy, making it perfect for impressing friends and family.

Ingredients

• 1.35 kg Belly of pork (Boned and skin scored)
• 1 tbsp Sunflower Oil
• Salt and Pepper

Recipe For Belly Of Pork

Make sure you score the skin first. Scoring the pork belly skin helps the fat to render out during cooking, and it also allows the seasoning to penetrate the meat. It is a good idea to score the skin before cooking, but it is not absolutely necessary. If you do not have time to score the skin, you can still cook the pork belly, and it will still be delicious.

What is pork belly

Pork belly is a type of pork that comes from the fatty area around the pig’s stomach. It is often used in Chinese and Taiwanese cuisine, as well as in Korean and Philippine dishes. Pork belly is very fatty and rich, and it is often cooked until the fat is melted away. The meat can be eaten as-is, or it can be used to make other dishes, such as bacon or pulled pork. Pork belly is a very popular ingredient in many Asian cuisines.

Pork Belly Preparation

The pork can be cooked the day before. Cool after the slow cooking in step 2, and keep covered in the refrigerator overnight. Bring back to room temperature, then roast in a preheated oven at 220 C or 200 C fan; Gas 7 for 30 minutes until the crackling is crisp and the meat is hot.

What is the secret of crispy pork belly?

The secret to making crispy pork belly is to cook it slowly over low heat until the fat renders out and the skin becomes crisp. This can take a few hours, but it is well worth the wait! The key is to not let the pork belly get too hot, or the skin will become tough and chewy. Once the pork belly is cooked, it can be served immediately, or it can be cooled and refrigerated for later use.

How do you cook pork belly?

There are many different ways to cook pork belly, but one of the most popular is to roast it in the oven. Roasting pork belly low and slow renders out the fat and makes the skin nice and crisp. Another popular method is to braise the pork belly, which is a method of cooking it in liquid over low heat for a long period of time. Braising pork belly results in a very tender and juicy piece of meat.

Pork belly is a delicious and versatile ingredient that can be used in many different dishes. If you have never tried it before, we highly recommend that you do! It is sure to become one of your new favourite ingredients.

Frequently Asked Questions

How do you keep pork belly crackling crispy the next day? To keep crackling crispy, store the pork belly uncovered in the fridge. Reheat it in an air fryer or oven at 200°C (400°F) for 10-15 minutes. Avoid microwaving, as this makes the skin soggy.

Can I prep crispy pork belly ahead of time? Yes, for the best crackling, score the skin, rub with salt, and leave it uncovered in the fridge overnight. This dries out the skin, which is the secret to perfect crackling.

Why is my pork belly crackling chewy and not crispy? Chewy crackling usually means the skin wasn’t dry enough before roasting, or the oven temperature wasn’t high enough. Ensure you pat the skin completely dry and blast it with high heat.