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