Sticky Pork Belly

Pork belly (flank) is one of the more affordable cuts of meat. However, when prepared and cooked correctly, it impresses with its exceptional flavor, crispy skin, and tender meat. It is suitable for both a Sunday lunch and a party feast. This time, we present a recipe for a slightly sticky, perfectly spicy, juicy, and incredibly crispy pork belly that will be a hit wherever and whenever you serve it.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 210 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 1.3 kg Meat, pork, fat

  • 2 spoons Oil, plant, sunflower

  • pieces Salt, table

  • pieces Spices, pepper, black

  • 3 pieces Onion, raw

  • 1 piece Chili peppers, red chili, fresh

  • pieces Honey

  • 2 teaspoons Spices, cumin, seeds

Steps

  1. Preheat the oven to 180 degrees Celsius. Rinse the pork belly and dry it thoroughly with paper towels. Score the skin in a criss-cross pattern, being careful not to cut into the meat. Place a baking rack in a deep baking dish and place the meat on it, skin side up. Drizzle the meat with oil and sprinkle with coarsely ground pepper and salt. Rub the oil and seasonings well into the skin and meat with your hands. Roast the pork belly in the preheated oven for 1 hour.

  2. After 1 hour of roasting, remove the baking dish from the oven and baste the meat several times with the fat that has accumulated in the dish. Roast the pork belly in the oven for another 1.5 hours. Baste it with the fat every 20 to 30 minutes.

  3. Peel the onion and chop it coarsely. Rinse the chili, clean it (remove the stem and seeds), and chop it finely. Mix it with cumin and honey. Remove the baking dish with the meat from the oven. Add the onion to the dish and mix it slightly with the fat. Spread the prepared marinade over the meat. Place it on top of the onion and roast in the oven, which has been increased to 200 degrees Celsius, for another 30 to 40 minutes. When the skin is nicely crispy and the meat is juicy and tender, remove the dish from the oven. Transfer the meat to a board and let it rest for 10 to 15 minutes.

  4. Transfer the roasted onion to a pan. Add 2 to 3 tablespoons of water and heat, stirring occasionally, for 5 to 10 minutes to make a thick onion sauce. Season with salt and pepper.

  5. Slice the roasted meat into pieces, serve on plates, and accompany with your chosen side dish. Serve the onion sauce on the side.

Nutrition Information (Per 100g)

  • Calories: 412.82 kcal
  • Fat: 40.46 g
    • Saturated Fat: 13.45 g
  • Carbohydrates: 4.39 g
    • Sugars: 3.19 g
  • Protein: 6.89 g
  • Fiber: 0.34 g