Slow-Roasted Pork Belly with Crispy Skin

With a bit of patience and some waiting time, you’ll prepare a delicacy that will delight all lovers of ‘the king of animals’. Slow roasting at a low temperature will keep the meat juicy, while the high temperature at the beginning and end of the cooking process will give you a deliciously crispy skin.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 125 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1.5 kg Meat, pork, neck

  • 4 pods Garlic, fresh

  • 1 spoon Spices, caraway, seeds

  • 1 spoon Spices, thyme, dried

  • 0.25 spoons Spices, pepper, black

  • 3 spoons Oil, olive

  • 2 spoons Salt, table

  • 0.5 piece Lemon, fresh, without shell

Steps

  1. Using a sharp knife, score the skin of the pork belly in a crisscross pattern across the entire surface. Be careful not to cut into the meat.

  2. In a mortar, grind together garlic, juniper berries, thyme, pepper, 2 tablespoons of olive oil, and 1 tablespoon of salt. Rub the spice mixture onto the meat side of the pork belly and let it marinate at room temperature for one hour. The roast will be more flavorful if you marinate the meat longer, even overnight in the refrigerator.

  3. Preheat the oven to 240°C (464°F). Squeeze lemon juice over the skin of the pork belly, sprinkle it with the remaining salt, and drizzle with the remaining oil. Rub everything in well.

  4. Place the seasoned pork belly on a rack in the oven or in a roasting pan with a rack. Roast in the preheated oven for 20 minutes, then reduce the temperature to 150°C (302°F) and roast for an hour and a half. Finally, increase the temperature back to 240°C (464°F) and roast for another 15 minutes to crisp up the skin.

Nutrition Information (Per 100g)

  • Calories: 194.5 kcal
  • Fat: 12.95 g
    • Saturated Fat: 3.85 g
  • Carbohydrates: 1.47 g
    • Sugars: 0 g
  • Protein: 15.82 g
  • Fiber: 0.37 g