![]() Incredibly versatile, like a blank canvas: When cooking the pork this way, most of the rendered fat will remain in the crockpot and in the roasting tin while you crisp the skin in the oven.The dish was just too fatty as all the fat was served with the potatoes and the veggies. I’ve eaten a belly of pork roasted with potatoes and vegetables, and while I cannot say that it didn’t taste good, I would not want to repeat the recipe. Loud when you bit on it, crumbling and utterly delicious! And it works I cannot imagine the crackling being any crispier it was perfect. While I do like the part regarding salting the skin, I am pretty much annoyed by anything else I have to do with the skin: pricking, crosshatch patterns, and so on.The crispy pork bellies I’ve cooked before all included marinating the meat overnight, pricking the skin with a needle or scoring it with a knife, sometimes salting the skin, and leaving the salt to draw the moisture. Despite the slow cooking, which takes hours, there is not much work involved.Well, the crackling is the best!!! But what else? The best about this pork belly recipe (besides the crackling)? ![]()
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