Are you ready to elevate your pork belly game? Forget dry, tough pork; this recipe unlocks the secret to unbelievably tender, juicy, and flavorful pork belly – every single time. This easy recipe delivers restaurant-quality results without the restaurant-quality hassle. Get ready for melt-in-your-mouth deliciousness, perfect for a special occasion or a truly satisfying weeknight dinner. This recipe is your shortcut to homemade cooking at its finest.
Ingredients:
This recipe is designed for a roughly 2-pound pork belly, but feel free to adjust the brine proportionally for larger or smaller cuts.
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For the Brine:
- 1 gallon water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1/4 cup black peppercorns
- 4 bay leaves
- 2 tablespoons fresh thyme sprigs
- 2 cloves garlic, smashed
- 1 orange, zested and juiced
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For the Pork Belly:
- 2-pound pork belly, skin scored (see tips below)
Instructions:
Step 1: Prepare the Brine
In a large stockpot, combine the water, salt, brown sugar, peppercorns, bay leaves, thyme, smashed garlic, orange zest, and orange juice. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let the brine cool completely.
Step 2: Brining the Pork Belly
Once the brine is cool, submerge the scored pork belly completely in a large container or zip-top bag. Ensure the pork belly is fully covered by the brine; you may need to add more water if necessary. Refrigerate for at least 12 hours, or up to 24 hours for maximum flavor and tenderness.
Step 3: Removing from Brine & Cooking (Roasting Instructions)
After brining, remove the pork belly from the brine and rinse it thoroughly under cold water. Pat it completely dry with paper towels. This step is crucial for achieving crispy skin.
Preheat your oven to 400°F (200°C). Place the pork belly, skin-side up, on a rack set inside a roasting pan. Roast for 1 hour.
Reduce the oven temperature to 325°F (160°C) and continue roasting for another 1.5-2 hours, or until the internal temperature reaches 195°F (90°C) and the skin is crispy and golden brown. Use a meat thermometer for accurate temperature checks.
Step 4: Rest and Serve
Once cooked, remove the pork belly from the oven and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in an even more tender and flavorful pork belly. Slice and serve. This delicious dish pairs perfectly with roasted vegetables or mashed potatoes.
Cooking Tips:
- Scoring the Skin: Scoring the skin helps render the fat and promotes crispy skin. Use a sharp knife to make shallow cuts about 1/4 inch deep, spaced about 1/2 inch apart, across the entire surface of the skin.
- Adjusting Brine Time: While 12-24 hours is ideal, you can brine for as little as 6 hours in a pinch. However, longer brining times result in more tender and flavorful pork belly.
- Crispy Skin: For extra crispy skin, you can pat the pork belly dry again halfway through the roasting process. You can also increase the oven temperature slightly during the last 15-20 minutes of cooking.
Variations:
- Spicy Brine: Add a few sliced chili peppers to the brine for a spicy kick.
- Herbal Infusion: Experiment with different herbs, such as rosemary, sage, or oregano.
- Apple Cider Brine: Substitute apple cider for some of the water in the brine for a sweeter flavor.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your pork belly and serving size. It's best to use a nutrition calculator with the specific ingredients and quantities used. However, generally speaking, expect a dish relatively high in protein and fat.
This recipe provides a fantastic foundation for a truly unforgettable meal. Enjoy experimenting with different flavors and techniques to create your own perfect pork belly masterpiece. Happy cooking!