http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

This roasted pork belly, inspired by this recipe, is so crisp and delicious, with just sea salt and cumin seeds. The long, slow roasting makes sure the meat is tender and juicy. And near the end of of roasting, the oven temperature is increased for the golden crispy skin.

2 tbsp Beef dripping, melted and cooled
1.2 kg Pork belly with skin
1 tbsp sea salt flakes
1/2 tsp Whole cumin seeds

Allow the pork belly to sit in the fridge, uncovered, for about 4 hours before you plan to cook it. This will allow the skin to dry out and result it a crispier crackling.
Preheat oven to 180C/350F. With a sharp knife, score the pork belly skin at 1cm intervals. Cut through the skin and fat but not into the meat. Rub the pork all over with sea salt and cumin seeds. Drizzle with beef dripping and rub that in. Place the pork on a rack in a baking pan, skin side up.
Roast for 2 hours, or until the meat is very tender. Increase the heat to 220C/425F and roast for about 30 minutes until skin is crisp. Remove and let rest for 10 minutes before slicing.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Eat,Drink And Be Merry!

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