Sooo ... I made a pork (belly) roast today and thought I’d document the process. This is not specific to pork belly, any roast works with adjusted cooking times. The first cooking phase can be also done via SV.
This is a 1 kg pork belly - regular local product, nothing “heritage” about it.
Salted & peppered, then skin side down into a roasting pan filled with with some stock (water works as well).
Cooked in the oven at 140 oC for 1h, then taken out and scored in a crisscross fashion (or whatever you like) to allow the fat to render out. Then placed skin side up into the same roasting pan, filled up with a nice local beer.
Temperature upped to 170 oC and back into the oven for 1.5h more. By this time, it looks like this. Meat is fully cooked and fat has rendered out. Skin has shrunk a bit in the process.
Oven cranked up to 250 oC and “gratinate” function, the meat is resting outside while the oven is coming up to temperature ... and back into the oven, waiting for the skin to pop. Took about 6-8min at the lowest position in the oven.
Most of them popped “regularly”, some expanded more violently (similar to popcorn). All of them were crunchy ...
Juicy & crunchy - sliced and ready to be served (full meal in the Dinner 2021 thread).
