Post by OTCB - Hayes on Jul 8, 2015 19:44:40 GMT 9.5
Yes, there are many methods to cook pork belly (usually overnight marinating, drying, etc and 2-3 hours cooking) but when you have to juggle work, 2 kids, etc you want things done quick and easy. So I've decided to show you the quickest and easiest method I do which gives you perfect results every time in 1 hour. All it takes is 5 minutes of preparation and 1 hour of unattended cooking!
This method only requires you to purchase a <$50 round glass convection oven (readily available from Woolworths,Target, Kmart, etc), a round grill rack and round cake tin that fits inside the oven.
Ingredients
1kg Pork Belly
Rice Wine
Salt (or any other dry seasonings you prefer – 5 spices, etc)
Method (5 minutes preparation, 1 hour cooking unattended)
Get a round dish/pan and pour some rice wine in so that when the pork is placed on top, it gets soaked up by the meat.
When the pork is sitting on top of this, get an ice pick, or bunch up some pins with rubber band and start poking as many holes into the skin as you can. Try to only poke through the skin and slightly into the first layer of fat and not into the meat. This is to allow the fat to rise up through the little holes and continue frying it to create a crackling. Do this for about 2-3 minutes or until you think you've poked enough holes.
Lay some paper towels on a bench top and take the entire piece of pork out from the rice wine filled pan and put it meat side down onto the paper towels to make it dry.
Lay some more paper towels next to this and now flip the pork over and place it skin side down on the new paper towels.
Rub your dry spices or salt on to the meat.
Flip the pork over and rub salt (only) onto the skin.
Turn on the oven (180-200 degrees) and place the pork on the wire/grill rack which you place on top of the cake tine to catch all the oils. Try to get the pork as close to the heating cells of the oven as possible.
Turn off, cut and eat!
Simple as that!
This method only requires you to purchase a <$50 round glass convection oven (readily available from Woolworths,Target, Kmart, etc), a round grill rack and round cake tin that fits inside the oven.
Ingredients
1kg Pork Belly
Rice Wine
Salt (or any other dry seasonings you prefer – 5 spices, etc)
Method (5 minutes preparation, 1 hour cooking unattended)
Get a round dish/pan and pour some rice wine in so that when the pork is placed on top, it gets soaked up by the meat.
When the pork is sitting on top of this, get an ice pick, or bunch up some pins with rubber band and start poking as many holes into the skin as you can. Try to only poke through the skin and slightly into the first layer of fat and not into the meat. This is to allow the fat to rise up through the little holes and continue frying it to create a crackling. Do this for about 2-3 minutes or until you think you've poked enough holes.
Lay some paper towels on a bench top and take the entire piece of pork out from the rice wine filled pan and put it meat side down onto the paper towels to make it dry.
Lay some more paper towels next to this and now flip the pork over and place it skin side down on the new paper towels.
Rub your dry spices or salt on to the meat.
Flip the pork over and rub salt (only) onto the skin.
Turn on the oven (180-200 degrees) and place the pork on the wire/grill rack which you place on top of the cake tine to catch all the oils. Try to get the pork as close to the heating cells of the oven as possible.
Turn off, cut and eat!
Simple as that!