Roast Pork Belly - perfection in 1 hour


For those who follow us on other platforms (Instagram, Twitter, etc) you would've noticed I cook quite a lot of roast pork belly. We get inundated with requests asking how it can be done, etc.

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.  

Roast Pork Belly - On The Chopping Board
$50 Convection oven with wire rack and tin to catch oils


Roast Pork Belly - On The Chopping Board



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.

Roast Pork Belly - On The Chopping Board
Dish with Rice wine and pork belly

Roast Pork Belly - On The Chopping Board
Pins with rubber band to poke holes

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.

Roast Pork Belly - On The Chopping Board
Salt only on skin

Turn on the oven (180 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.  

Leave it for one hour.

Roast Pork Belly - On The Chopping Board
Notice the distance skin is from heating agents

Roast Pork Belly - On The Chopping Board
Perfect pork crackling
Turn off, cut and eat!
Simple as that!

Roast Pork Belly - On The Chopping Board
Looks too good to eat!

Roast Pork Belly - On The Chopping Board
Ready to be served

9 comments:

Anonymous said...

Hello tonights dinner.

Tan Tzy Ling said...

I'm gonna have to give this a go, don't have a convection oven so will gonna have to be in the regular oven.

Adelaide Chopping Board said...

It'll be a completely different process if you use a normal oven. For less than $50 from Kmart, Target or Big W, it's worth it!

Anonymous said...

Have done this before and turned out great and doing onother now

Anonymous said...

Hi can I ask why you need the rice wine? Also can I use dry white wine? Thx

Adelaide Chopping Board said...

Hi, rice wine is just a staple Chinese cooking marinade hence it is used. You can certainly use dry white wine or any other cooking/marinade wines like sake or mirin etc. ^H

Anonymous said...

Do you have to marinate the meat in something? or can you skip that step all together?

Ron Hayes said...

To easy, perfect result first time. One more plus for my Easy Cooker. Ronzo

Kay Self said...

Hey! Got some great pork belly....and trying this tonight in my convection cooker. I'll let you know :)

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