2020-11-18 13:23:58
Seattle, WA
Pork Belly With Crispy Skin
Ingredients
| Amount | Ingredient | Calories | Link |
|---|---|---|---|
| 1 lbs. | Pork Belly With Skin | 2349 | Buy Fresh! |
| 1 tsp. | Kosher Salt | 0 |   |
| 1 tsp. | Black Pepper | 7 |   |
| 1 tsp. | Garlic Powder | 5 |   |
| 1 tsp. | Paprika | 7 |   |
Preparation
We hesitated in making this post because it did not go as planned. We had this great idea in our heads and when it came time to execute, we realized that we were being over ambitious and not sticking to the basics. Do not get me wrong, the pork belly tasted great, was seasoned to showcase the flavor of the pork, and was juicy and tender.
Our disappointment was with the presentation and the issues were two fold. First the skin was not as crispy as we would have preferred and in hind site, pre cutting the scoring mark across the skin was not the right thing to do. Second the skin (top part) had more char than we were going for.
Understanding what went wrong in our first test attempt will allow us to adapt and tweak to progress towards our goal of what we believe to be the perfect pork belly with crispy skin. Keep an eye out for the future post. Now to the recipe.
Generously season the pork belly with with kosher salt, freshly ground black pepper, garlic powder, and paprika. Smoke at 225 °F with hickory wood for 2 hours. All we want to do at this point is add smoke to the pork for flavor. We are going to finish the cook using the Anova Precision Oven.
Once done, pre heat the anova precision oven and insert the probe into the center of the pork belly.
Step 1 - Pre Heat
Heating Elements: Rear
Sous Vide Mode: On
Temperature: 212 °F
Steam: 100%
Once the Anova Precision Oven is pre heated, insert the pork belly to complete the cook. Do not forget to plug in the the temperature probe.
Step 2 - Roast
Heating Elements: Rear
Sous Vide Mode: On
Temperature: 212 °F
Steam: 100%
When the pork belly reaches the target temperature remove from the oven to reconfigure the Anova Precision Oven for searing.
Step 3 - Pre Heat
Heating Elements: Top, Rear
Sous Vide Mode: Off
Temperature: 482°F
Steam: Off
Remove the temperature probe and when the oven is heated insert the pork belly for the final searing step.
Step 4 - Sear
Heating Elements: Top, Rear
Sous Vide Mode: Off
Temperature: 482°F
Steam: Off
Sear the pork belly until a nice color develops. When done remove from the oven and allow to rest for 10 minutes. Serve and enjoy.
Parings
A nice bottle of Barbera or a Tempranillo goes well with the pork belly.
Nutrition
A 3 ounce portion of pork belly is approximately 441 calories.
Recommended Serving Size: 3 oz. (Approximately 441 cal.)
Total Servings: Approximately 4
Items Used
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.