On Thu, 07 Apr 2016 18:45:54 -0700, koko > wrote:

>
>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

Looks very tasty and the way I love it however the most simple way to
make sure crackling crackles is to leave the raw meat uncovered in the
'fridge for 24 hours - it's what the Chinese do for both pork and
Peking Duck and it works