Ingredients with Measurements:
- 2 lbs pork belly, skin on
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp vegetable oil
Special equipment needed:
- Oven
- Baking tray
- Aluminum foil
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together salt, black pepper, coriander, cumin, turmeric powder, garlic powder, and ginger powder.
3. Score the pork belly skin with a sharp knife, making shallow cuts in a criss-cross pattern.
4. Rub the spice mixture all over the pork belly, making sure to get it into the cuts.
5. Place the pork belly on a baking tray lined with aluminum foil.
6. Brush the skin with vegetable oil.
7. Roast the pork belly in the oven for 1 hour and 30 minutes, or until the internal temperature reaches 160°F.
8. Increase the oven temperature to 425°F and roast for another 20-30 minutes, or until the skin is crispy and golden brown.
9. Remove the pork belly from the oven and let it rest for 10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours
Temperature:
375°F for 1 hour and 30 minutes, then 425°F for 20-30 minutes
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 40g
Protein: 30g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Sodium: 500mg
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or pork loin.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add sliced onions and bell peppers to the baking tray for a one-pan meal.
- Use a different spice blend, such as Chinese five-spice or Cajun seasoning, for a different flavor profile.
- Serve the pork belly with a side of steamed rice and stir-fried vegetables.
Tips and tricks:
- Pat the pork belly dry with paper towels before seasoning to ensure a crispy skin.
- Use a meat thermometer to ensure the pork belly is cooked to the correct internal temperature.
- Let the pork belly rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork belly in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the pork belly and arrange it on a platter with fresh herbs and sliced citrus fruits.
Garnishes:
Garnish with chopped cilantro, sliced green onions, or toasted sesame seeds.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with steamed rice and stir-fried vegetables, such as bok choy or snow peas.
Troubleshooting advice:
- If the skin is not crispy enough, broil the pork belly for a few minutes, watching it carefully to prevent burning.
- If the pork belly is not cooked through, return it to the oven and continue roasting until the internal temperature reaches 160°F.
Food safety advice:
- Always use a meat thermometer to ensure the pork belly is cooked to the correct internal temperature.
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Balinese cuisine is known for its bold flavors and use of spices, which are influenced by Indonesian, Indian, and Chinese cuisine. Crispy pork belly is a popular dish in Balinese cuisine, often served with steamed rice and vegetables.
Flavor profiles:
The pork belly is seasoned with a blend of spices that includes coriander, cumin, turmeric, garlic, and ginger, giving it a warm and aromatic flavor. The skin is crispy and salty, providing a satisfying crunch.
Serving suggestions:
Serve the Balinese crispy pork belly as a main dish for dinner, or as part of a larger spread for a special occasion.
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Region: Indonesian