Friday, November 21, 2014

AIP crispy pork belly

Lately I have been really obsessed with making crispy pork. I had forgotten that as impressive as it looks, it is really quite easy and quite to make. The challenge is to find AIP friendly spices to create the traditional Asian crispy pork taste. I have made this one more of a fusion version, but I think the real importance is the crispy skin on top right?

AIP Crispy Porky Belly

Serves 4                      Prep time 10 mins                  Cook time 1 hour

  • 1 lb. Pork belly ( pasture is best, I buy mine from Big Bear Ranch, BC, Canada )
  • 1/4 tsp ground cinnamon
  • 1/4 tsp turmeric powder
  • 1/4 tsp ground clove
  • 1/4 tsp ginger powder
  • sea salt
  • juice of 1/4 lime
  1. Preheat oven to 475F, bring pot of hot water to boil ( big enough to semi submerge only the skin down)
  2. Scald pork belly skin only in hot water for a minute or so. The skin will shrink and tighten.
  3. Lay pork belly skin down and sprinkle and all spices on meat and sides, squeeze lime juice on meat side too and rub well. 
  4. Put seasoned pork belly ( skin side DOWN)  on wire rack roasting pan and roast in oven for 10-15 minutes
  5. Take pan out and flip th pork belly over exposing the skin side. Prick skin with shape knife. Rub Sea salt on skin and roast for another 25-30 minutes until skin is golden brown and crispy.
  6. You may need to broil it on High for 5 mins if the skin is not bubbling.
  7. Remove from oven, let cool for 5 minutes, cut and serve. I like to squeeze some lemon juice over the meat before serving. 

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