Roasted Pork Belly with Crispy Skin Recipe

Recipesfull introduces to you: Filipino Recipes. (Roasted Pork Belly with Crispy Skin Recipe). Slow-roasted pork belly until the skin blisters to a crisp. You may also serve this dish with liver sauce (Mang Tomas), from any Asian store, or atchara, a relish made of unripe papaya and vegetables cooked in vinegar, salt, sugar, and spices.

Brief

Prep 20 mins

Cook: 5hrs

Additional: 2hrs

Total: 7hrs20 mins

Servings: 12

Yield: 12 servings

Roasted Pork Belly with Crispy Skin Recipe

Ingredients

6 ½ pounds bone-pork belly

¼ cup fish sauce

2 tablespoons rock salt

¾ teaspoon ground black pepper

3 shallots

chopped

½ cup Chinese soy sauce

3 calamansis (Filipino lemons)

juiced

2 tablespoons sinamak (seasoned cane vinegar)

2 Thai bird's eye chile peppers

seeded and chopped

Matt's Chicken Adobo

World Cuisine

Directions

Step 1

Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch pattern with a sharp knife.

Step 2

Place pork belly skin side-up in a large roasting pan. Pour fish sauce evenly over pork belly. Season with rock salt and pepper. Let stand at room temperature for 2 hours.

Step 3

Preheat oven to 400 degrees F (200 degrees C). Cover roasting pan with aluminum foil.

Step 4

Roast pork belly in the preheated oven for 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking basting pork belly with juices every 30 minutes until very tender about 4 hours.

Step 5

Remove aluminum foil and turn on the oven's broiler. Broil pork belly until skin is crisp about 30 minutes. Remove pork belly from oven. Let rest for 30 minutes. Slice off the bone.

Step 6

Mix shallots soy sauce calamansi juice sinamak and chile peppers in a bowl to make dipping sauce. Serve slices of pork belly with dipping sauce.

Nutritional Information

Roasted Pork Belly with Crispy Skin Recipe

Servings Per Recipe:12

Calories: 465.4

% Daily Value *

Protein: 31.5g 63%

Carbohydrates: 6.8g 2%

Dietary Fiber: 0.4g 1%

Sugars: 2.5g

Fat: 33.9g 52%

Saturated Fat: 11.1g 56%

Cholesterol: 89.1mg 30%

Vitamin A Iu: 301.6IU 6%

Niacin Equivalents: 14mg 108%

Vitamin B6: 0.4mg 24%

Vitamin C: 27.6mg 46%

Folate: 16.5mcg 4%

Calcium: 22.1mg 2%

Iron: 1.7mg 10%

Magnesium: 46.2mg 17%

Potassium: 597mg 17%

Sodium: 4002.5mg 160%

Thiamin: 0.6mg 59%

Calories From Fat: 305.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.