Recipe of the Week: Crispy Roast Pork Belly

To “confit” meat refers to a technique where a fatty cut of meat (duck is very popular) is slowly cooked in its own fat. The process renders the meat very tender and flavourful, and the skin can be roasted until crispy, creating an amazing mouthfeel.

I learned this technique from a popular food blog – RecipeTin Eats – and I have to say it yields the most consistent crackling I’ve ever had. You can easily change the dry rub to suit your tastes, but stick close to the method, as it will work every time. Note: for best results you’ll need to dry the skin of the pork in your fridge for at least 8 hours; preferably overnight.

Confit Pork Belly

Serves 4

Ingredients

2 lbs                      pork belly with skin on, skin not scored
1.5 tsp                  olive oil, divided
2 tsp                     Sanagan’s Porchetta Rub (alternatively use 1.5 tsp salt & 0.5 tsp pepper)
½ tsp                    salt

Method

1. Place the pork belly on a plate, skin side up. Dry the skin with a paper towel, then allow to rest in the fridge for at least 8 hours, or preferably overnight.
2. Preheat your oven to 285°F.
3. Drizzle the meat side of the belly (not the skin) with 1 tsp of olive oil, rubbing it in. Sprinkle the porchetta seasoning all over the meat (not the skin), rubbing it in well.
4. Place 2 pieces of aluminum foil on your work surface. Each piece should be about 12” x 12”. Place the belly in the center of the foil. Fold the sides in to enclose the belly, leaving the skin exposed (the “package” should resemble an open box. Pinch the corners of the foil to seal tightly, then place the meat on a baking tray.
5. Pat skin dry, then rub with the remaining tsp of olive oil. Season with ½ tsp salt, evenly sprinkling over entire skin from edge to edge.
6. Place in the oven and roast for 2.5 hours. After 1.5 hours, remove and tighten the foil (pork will have shrunk), and continue cooking.
7. Remove pork from oven, then increase temperature to 465°F.
8. Remove pork from foil and place on a rack set over a baking tray (this allows full air circulation). Use small scrunched up balls of aluminum foil positioned underneath the belly, propping the meat up to make the skin as level and horizontal as possible. This is key for a uniform crackling.
9. Place tray back in oven and roast at the higher heat for 30 minutes, or until the skin is uniformly crackling and crispy.
10. Take the pork out of the oven and rest for 10 minutes before slicing and serving. Use a serrated (bread) knife to cut through the crackling.