Post by SeaDragon on Dec 1, 2017 13:59:56 GMT 10
Crispy Skin Pork Belly
Recipe from The Cook and The Chef (ABC TV), Wednesday, 30 May 2007: Season 2 Episode 16
At the Hilton we are spoilt rotten with fantastic ovens, when trying to do this dish in Maggies little oven (no offence Maggie!) I really struggled to get the desired effect of a super crispy crackling. I started hot & then turned the temperature down as I would in ovens at work & although it worked it wasn’t the best result.
I have had several more tries at doing this dish in a domestic oven & this method is different in that it starts wet & at a low temperature to render the fat & gently cook belly meat then ends up dry & very hot to crisp crackling..it seems to work!!!!
Ingredients:
1 piece pork belly with rib on
2 butcher hooks
salt
Method:
Hang in the fridge for 3-4 days uncovered. This starts to dry out the skin so that you get a good crackling.
Put skin side up in a steamer & steam for 15-20 mins.
With a docking tool, (it looks like a torture weapon) a small handle with many sharp points, prick skin side to depth of 1.5 cm to penetrate the skin & the top fat layer . You can also do this with a fork if you don’t have this tool.
Rub salt into the skin at the ratio of 2 tablespoons per kg of pork.
Hang the pork upright in front of the fan in the oven, the skin towards the fan and the pork hanging vertically so that the fat renders down through the piece and not into the skin. If the angle of the hang is such that the rendering fat drips into the skin, the skin will not crisp.
Place in a hot 100°C oven with a cup of water at the bottom of oven added to a small baking tray and cook for 50 mins (this renders down the fat).
In the last 10 minutes of cooking, up the temp to 240°C, this will give the skin a good crust.
If the skin doesn’t blister, then remove from hooks & lay skin side up at the top of the oven and set your grill at 200°C until blisters appear.
Brush off the excess salt and let it rest before cutting it off the rib bones and put it back in the rendered fat SKIN SIDE UP so that the belly meat rests in the rendered fat & becomes moist. (so as not to sog your crackling)
Carve into 4 cm wide slices (bread knife is good for this), serve with sides of chilli oil, soy sauce and black vinegar, or a dipping sauce such as the following ingredients all mixed together:
2cm ginger, grated
Chilli flakes
60ml soy sauce
60ml dry sherry
20g dark brown sugar, backing it off with water if it’s too strong
Recipe from The Cook and The Chef (ABC TV), Wednesday, 30 May 2007: Season 2 Episode 16
At the Hilton we are spoilt rotten with fantastic ovens, when trying to do this dish in Maggies little oven (no offence Maggie!) I really struggled to get the desired effect of a super crispy crackling. I started hot & then turned the temperature down as I would in ovens at work & although it worked it wasn’t the best result.
I have had several more tries at doing this dish in a domestic oven & this method is different in that it starts wet & at a low temperature to render the fat & gently cook belly meat then ends up dry & very hot to crisp crackling..it seems to work!!!!
Ingredients:
1 piece pork belly with rib on
2 butcher hooks
salt
Method:
Hang in the fridge for 3-4 days uncovered. This starts to dry out the skin so that you get a good crackling.
Put skin side up in a steamer & steam for 15-20 mins.
With a docking tool, (it looks like a torture weapon) a small handle with many sharp points, prick skin side to depth of 1.5 cm to penetrate the skin & the top fat layer . You can also do this with a fork if you don’t have this tool.
Rub salt into the skin at the ratio of 2 tablespoons per kg of pork.
Hang the pork upright in front of the fan in the oven, the skin towards the fan and the pork hanging vertically so that the fat renders down through the piece and not into the skin. If the angle of the hang is such that the rendering fat drips into the skin, the skin will not crisp.
Place in a hot 100°C oven with a cup of water at the bottom of oven added to a small baking tray and cook for 50 mins (this renders down the fat).
In the last 10 minutes of cooking, up the temp to 240°C, this will give the skin a good crust.
If the skin doesn’t blister, then remove from hooks & lay skin side up at the top of the oven and set your grill at 200°C until blisters appear.
Brush off the excess salt and let it rest before cutting it off the rib bones and put it back in the rendered fat SKIN SIDE UP so that the belly meat rests in the rendered fat & becomes moist. (so as not to sog your crackling)
Carve into 4 cm wide slices (bread knife is good for this), serve with sides of chilli oil, soy sauce and black vinegar, or a dipping sauce such as the following ingredients all mixed together:
2cm ginger, grated
Chilli flakes
60ml soy sauce
60ml dry sherry
20g dark brown sugar, backing it off with water if it’s too strong