Peters Pork Belly Recipes

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CRISPY PORK BELLY

The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.

Provided by Food Network Kitchen

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 16



Crispy Pork Belly image

Steps:

  • For the pork belly: Line a baking sheet with foil and fit with a wire rack.
  • Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
  • Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
  • Preheat the oven to 325 degrees F.
  • Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
  • Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
  • For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
  • Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.

1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1 teaspoon mustard powder
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1/2 teaspoon baking powder
1 1/2 pounds skin-on pork belly
1/4 cup fresh cilantro leaves, chopped
2 tablespoons olive oil
1 teaspoon honey
3 scallions, thinly sliced
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

PETER'S PORK BELLY

The real trick with this one is the marinading time. You must leave it overnight, 24 hours at least, as this is what makes the dish so tasty. That and the fact it utilises a very tasty, but otherwise overlooked cut of pork, the pork belly. Pork belly is widely used in many Asian, specifically Chinese, dishes.

Provided by whisks

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8



Peter's Pork Belly image

Steps:

  • Combine in a large mixing bowl the oil, soy, mustard and pepper and whisk vigorously. Add the pork and allow to marinade for at least 24 hours (trust me, it's worth it), turning occasionally, ensuring that the marinade has not settled.
  • After the 24 hours has passed you may then begin to cook. To do this you can either cook the pork in the oven or on the BBQ, but I prefer using a fry-pan to seal in the juices and then place them in the oven (pre-heated 180 degrees Celsius) for about 1 hour. This will render the pork melt in the mouth.
  • To serve, simply slice the pork into bite sized pieces and place on top of a bed of rice, garnish with the spring onion and a squeeze of lemon juice.

Nutrition Facts : Calories 1829.9, Fat 187.5, SaturatedFat 52.2, Cholesterol 180, Sodium 4225.9, Carbohydrate 5.7, Fiber 1.3, Sugar 1.7, Protein 31.5

1 kg pork belly, pieces skin-removed (ask your butcher to do this as it is quite tough and requires a very sharp knife)
1 cup canola oil
1 cup light soy sauce
1 tablespoon Dijon mustard
1 tablespoon szechwan pepper (dry fried and ground in a pestle and mortar)
steamed rice
2 spring onions (sliced finely)
lemon wedge

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