Ingredients
- Good quality Havoc pork belly
- Herbs, spices of your choice –
- Stock – not too strong – vegetable or light chicken, or a medium white wine
PRESSED PORK BELLY
Method
- • Score and salt the skin
- • Rub in some herbs and spices
- • Place belly in an oven dish along with either wine or stock
- Do NOT cover the skin with liquid or it will not crisp
- • Cover the dish with tinfoil and place in 100degree oven for 3 hours
- • Remove from oven and place something flat on top of it to press it down • Let the belly cool, slice into portions then fry in pan until crispy
Comments
Try this technique for cooking pork belly. This way you can do all the prep work well ahead of time so you only need 10 minutes to finish the dish.
Thanks to Havoc Pork for the pork belly used in the cooking demonstration at the Farmers Market
If you would like to download a printable version, please click here
