John Myers
Ingredients for 4 servings:
- 1 ½ kg boneless pork belly
- lots of salt
- a little pepper
- 1 ½ liters of water
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
Wash the pork belly. Rinse the rind with hot water, if necessary. Score the rind as desired (diamonds, stripes, etc.). Hold the pork belly over a baking tray and season with salt and pepper, leaving the rind unseasoned. Place the belly on the baking tray with the rind facing up and season the rind. It is important to season the rind only with salt and massage the salt into the cracks. Bring about 1.5 liters of water to a boil and slowly pour it over the rind. This will shrink it into small cubes. Leave the water in the baking tray so that the belly gets enough moisture and doesn’t dry out. If too much salt has been washed away, add more salt to the meat. Don’t overdo it, or the crust will become too salty. Bake the belly in the oven at 180°C (350°F) for about 1.5 hours. A very simple recipe for pork belly that always turns out well. Notes: The rind should not be submerged in water during baking. Seasoning should be done above the baking sheet, as this allows the water around the belly to be seasoned directly. If the belly has a narrow spot (usually in the middle), you can place a ladle or similar object underneath. It’s important that the ladle can withstand the temperature. If the belly has a deep spot, water will collect there during baking, and the rind won’t crisp up properly.
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