That looks wonderful!

Cheri


"koko" > wrote in message
...
>
> Crispy, what's not to like, Roasted, what's not to like, Pork, what's
> not to like?
> Combine all three and you have a winner, winner, porkalicious dinner.
>
> Here's the step by step if you are interested.
> http://www.kokoscornerblog.com/mycor...ork-belly.html
> or
> http://tinyurl.com/juch7y7
>
> In the meantime, here's the recipe
>
> @@@@@ Now You're Cooking! Export Format
>
> Roasted Pork Belly
>
> pork
>
> 3/4 oz thyme sprigs
> 12 large clove garlic
> skin on, flattened
> 4 lemongrass stalks; bruised
> 4 inch chunk of ginger, unpeeled; cut into 1/3 inch pieces
> 3 1/4 pounds pork belly; ribs intact skin on
> 1 lemon; halved
> 3 tablespoons coarse sea salt
> 2 cups dry white wine
>
> Preheat the oven to 465°F
> Spread the thyme, garlic cloves, lemongrass and ginger over the bottom
> of a high-sided 10 X 13 inch roasting pan. Lay the pork belly on top
> of the herbs, skin side up, and use paper towels to thoroughly pat the
> meat dry. Rub the lemon all over the pork skin, squeezing the juice
> out as you rub. Set aside for dry for 10 minutes before sprinkling
> half of the salt evenly all over the the skin.
> Place in the oven and roast for 1 hour, until the crackling is semi
> hard and the salt has turned gray: the aromatics will be very crisp
> and charred at this point but don't worry; this is normal.
> Remove from the oven and scrape off and discard the salt. Spread the
> remaining half of the salt evenly all over the skin, then return to
> the oven. Cook for another half an hour, until the crackling is solid
> and hard.
> Remove from the oven, and reduce the temperature to 375°F. If a bubble
> has formed on the skin, insert a small knife and gently push it down
> to let out the air.
> Pour the wine into the roasting pan, taking care not to touch or wet
> the sides or skin of the pork belly, followed by 1 2/3 cups of water.
> Return the pan to the oven, and cook for another hour. Reduce the heat
> to 230°F and cook for a final hour.
> Remove from the oven and set aside to rest for 30 minutes.
>
> Notes: Nopi the cookbook
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard