Learn in this cooking video how to make crispy pork belly with the skin from scratch using a tasty and easy roasted pork belly recipe in the oven!
SUPER YUMMY homemade slow-roasted pork recipe by www.homemaderecipesfromscratch.com! ENJOY cooking pork belly! 👌
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1) 4 kg/14 oz of pork belly with skin
2) 100 g/3.5 oz of onions, finely chopped
3) 50 g/2 oz of garlic, finely chopped
4) 50 ml/2 fl oz of vegetable oil
5) salt and ground black pepper to taste
6) 1 tsp of dried marjoram or oregano
7) 1 tsp of dried thyme
8) 1 tsp of cumin powder
9) 2 tsp of sweet, spicy, or smoked paprika, of your choice
10) 3 tsp of red wine vinegar
11) 500 ml/20 fl oz of water or red wine
1) peel off and chop onions and garlic, then place them into a bowl and add vegetable oil, salt, black pepper, marjoram, thyme, cumin, paprika, and vinegar
2) stir ingredients in the bowl until smooth
3) make some cuts on the skin on your desire (optional), then coat the pork belly with the previously prepared marinade all over
4) cover the meat with foil and place it into the fridge for a couple of hours to absorb better the flavors
5) take the meat out from the fridge, place it into a tray with the skin up, and pour about 500 ml/20 fl oz of water inside (you might use red wine as well)
6) place the tray in the oven at about 150 C/300 C for about 45-60 minutes or until the meat is soft
7) turn the heat in the oven to 200 C/390 F and roast pork belly until the skin is crispy and golden, add more water if necessary (60-90 minutes)
8) turn the oven off and wait about 15-30 minutes before serving the roasted pork belly with crackling
Pork belly is one of the juiciest pork cuts, but despite this fact, it’s pretty less used in many countries to prepare pork recipes. However, I love pork belly especially when it’s roasted in the oven with the skin on, so I have several recipes featuring this pork cut.
On this webpage, I share with you a slow-roasted pork belly recipe in the Hungarian style. Paprika is one of the characteristic Hungarian spices, so I include it in the marinade.
Mostly, I use smoked paprika because I like the final flavor of roasted pork with a smoked taste. Needless to say, you can use sweet or spicy paprika or even a combination of them to personalize your marinade.
Another combination that I love is the mixture of marjoram, thyme, and cumin. They fit all excellently with pork, so I recommend you to use them when you cook pork belly or another fat pork cut.
A very important tip is to leave enough the marinade to penetrate the meat and enjoy a rich taste. If you have time, you might leave the belly in the fridge overnight.
Another thing that I recommend is to cut the skin. I make this both to enter better flavors into the meat and make a way to soft and fry easier the meat because the skin is pretty thick and impermeable. Even if it might look pretty difficult, making notches is not so hard, especially if you are using a very sharp knife.
Finally, the crucial tip for this roast pork recipe is to cook the meat at low temperatures because you need to soften it prior to fry it. You might even flip the pork belly once or twice to soften it evenly, but in the end, keep the roast with the skip up to enjoy the crispy skin.
Needless to say, adding red wine to the tray instead of water takes the recipe to the next level, but this depends completely on you.
Enjoy the slow-roasted pork belly recipe in the oven!
Read more about cooking pork belly dishes here.