Pork Belly

Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free

Pork belly is one of the easiest things to cook – ever. It’s just a matter of getting to know your oven.

If the thought of eating a meat that has fat bothers you, don’t let it! Don’t be afraid of eating good animal fats (saturated fats) in moderation as part of your well-balanced healthy diet, saturated fats are necessary. It carries with it so many health benefits.

I’ll include a few tips that I do to make sure it comes out with a super crispy skin and really moist meat.

INGREDIENTS:

• 1.5-2 kg Pork Belly Boneless (scored)*
• Fine Himilayan Salt

METHOD:

1. Preheat oven to hot – 220 degrees fan forced (240 degrees conventional).
2. Place pork in a baking tray, with rind up and season with salt.
3. Cook in the oven for 40 mins.
4. Reduce heat to 125 degrees fan forced (145 degrees conventional), without opening the oven door, and allow it to cook for another 1 hour and 15 mins.
5. Depending on your oven, you may need to turn the grill on for a couple of minutes to make sure the skin in really crispy.
6. Remove from the oven and allow to sit for 5 minutes before cutting into 5cmx5cm pieces.
7. Serve with roasted veggies, a side of salad or pureed veg.

TIPS:
* Make sure the pork belly is at room temperature before putting in the oven.
* Ask your butcher to score the skin as this helps it to really bubble and become crispy.
* I find it easiest to use kitchen scissors when cutting up.
* If you need to use the grill to get that extra crisp – keep an eye on it as it can burn easily.
* This goes really well in in the lunchbox cold the next day too.