Pork belly is both easy & tastes great. He's my way.
Peel then cut in half some regular onions. Enough to line the length of the belly in a double line.
Score the skin side of the belly crossway's at about 1/4 inch intervals.
Sprinkle the skin side with salt & pepper.
Place the belly in a roasting pan on top of the onions.
Roast at 220 degrees F. for at least 4 and preferably 6 or 7 hours.
Near the end of the roasting time turn on the grill in your oven; watch carefully as the skin turns into crackling.
Take the belly out of the oven & slice along the lines you have cut in the skin.
Die & go to heaven.
I have about 8 lbs of pork belly in the freezer right now - I've never tried this before but I plan on making a kimchi braised pork belly dish with it. I'm sort of working this recipe out in my head, so if anyone has any suggestions I could really use some feedback!
1. Brown pork belly.
2. Remove pork belly from pan and add chopped sour kimchi to pan and saute.
3. Add minced garlic, ginger, scallions and chili peppers and cook until fragrant.
4. Deglaze with sake, add mirin and sesame oil. Return pork to pan and nestle in kimchi.
5. Cover with more kimchi, cover & braise.
When pork is falling apart, remove from pan and slice and serve with the braised kimchi, with a sprinkle of fresh scallions and slivered chili pepper.
I'm thinking I'll serve these in lettuce cups with rice...
Any comments/suggestions on improving this recipe?
re: mucho gordo
Just made this last night! Basically followed the recipe above, but skipped step 3. Added some stock in the beginning and added chopped jalapenos and scallions at the end. Instead of covering the whole thing with kimchi I just had enough for it to cover the pork belly half way and cooked uncovered in the oven so the skin would get crunchy. It came out fantastic!
There's not too much difference between braising and simmering (which is basically what a slow cooker does), so just pick a recipe for braised pork belly and use that. Just be sure to sear the meat first if the recipe calls for it. Don't trim the fat. If you don't like fat don't eat pork belly. And I have no idea how to convert braising time to slow cooker time
This isn't a slow cooker recipe, but I made this recipe with pork belly that I'd cut the thick layer of fat from: http://www.food.com/recipe/vietnamese... I don't think it would work well in the slow cooker, though, because you need the hot oil to get the sugar to melt. However, I think it would be a good jumping off point to come up with a slow cooker recipe. The flavors were fantastic.
Here's a version of my absolute favorite pork SHOULDER recipe, but I don't see why it wouldn't work with pork belly, except there will be more fat. This one says it works in a slow cooker. My version is nearly identical but slow braised in a 200 degree oven overnight.