Get: - pork belly, 0.5lb per person (whole foods has it)
- salt
- spices (chili powder, cayenne, pepper, garlic powder, onion powder, ginger)
Do: - score skin side of pork belly in 1cm diamonds through fat down to meat
- coat with olive oil
- preheat oven 500F
- "rub" (sprinkle, really) with salt and spices
- place in baking dish skin side up
- roast for 10-15 minutes or until skin begins to bubble
- set heat to 325F and roast for 90 minutes
- fill bottom of pan with beer (or wine?) and roast for 60 minutes
- remove from oven and drain
- simmer liquid into a sauce
- peel off the fried/burned skin
- slice and serve with sauce
Results: - The meat flavor was good, maybe a little dry but basically fine considering it wasn't brined or anything
- The "cracklins" skin was not good! Way too tough/crunchy, like trying to bite through popcorn kernels
- The non-crisped skin was also gross; gelatinous but chewy. Don't let it get into the liquid!
- I used Guinness and I put too much in, so it really didn't reduce. The pork flavor was good though.
- The Guinness sauce was too bitter, I had to dump a bunch of sugar into it to make it edible
- I would have sous vide but all the recipes call for like 12-20 hours.
References: - http://www.jamieoliver.com/recipes/pork-recipes/pork-belly-roast/#Oa679P0zKr4k0Ibl.97
- http://foodspin.deadspin.com/how-to-cook-pork-belly-which-thoroughly-kicks-bacons-a-1619788169
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