Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, crispy pork belly with chimichurri. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
As we settle into autumn, the way we cook and eat shifts along with the weather. As the abundance of beautiful summer produce wanes and the weather cools, we make more room on our plates for meats and reintroduce cuts that we all but forgot during the summer months. Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.
Crispy pork belly with chimichurri is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Crispy pork belly with chimichurri is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook crispy pork belly with chimichurri using 18 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Crispy pork belly with chimichurri:
- Make ready Pork belly
- Make ready 1 kg pork belly
- Make ready 1 large lemon, cut into 1 cm slices
- Get 1 large onion, cut into 1 cm slices
- Take 2 bay leaves
- Take 2 tsp kosher salt
- Get 2 tsp freshly cracked black pepper
- Prepare 1 tsp garlic powder
- Prepare Chimichurri
- Take 1 large handful fresh Italian parsley
- Take 1 shallot, finely chopped
- Make ready 2 cloves garlic, finely chopped
- Prepare 1/2 tsp dried oregano
- Prepare 1/2 tsp red pepper flakes
- Take Juice of 1/2 lemon
- Take 1 tbsp Worcestershire sauce
- Prepare 1 tbsp red wine vinegar
- Take 3 tbsp extra virgin olive oil
The best crackling in the world with juicy seasoned flesh, no one. Applying sesame oil and baking powder right before roasting! Give this recipe a try (it's Chinese Style) or enhance your favorite pork belly recipe with this technique. I promise you will like it!
Steps to make Crispy pork belly with chimichurri:
- The day before, use a sharp knife to score a diamond pattern into the skin of the pork. You want to cut down into the fat but not into the meat. Sprinkle the skin liberally with salt (at least 1 tbsp for a kilo of meat), making sure it gets inside the cuts you just made. Put the pork belly in the fridge, uncovered with the skin-side up, for at least 12 hours.
- Preheat your oven to 325 F. Lay the lemon and onion slices in an alternating single layer on a baking sheet. Lay the bay leaves on top. Mix together the kosher salt, black pepper and garlic powder and sprinkle it onto the meat side of the roast. Put the roast skin-side up on top of the lemon, onion and bay leaves. Roast for 2 1/2 hours.
- While you're waiting, put the parsley, shallot, garlic, oregano and pepper flakes in a pestle and mortar. Add a good pinch of salt and smash into a chunky paste. Add the lemon juice, Worcestershire sauce, vinegar and olive oil and whisk lightly to combine everything. Refrigerate the chimichurri until you're ready to serve.
- Pull the pork belly from the oven and turn the heat up to 450 F. Once it reaches temperature, put the pork back in and roast for 30 minutes until the skin is super crispy. Let the pork rest for 15 minutes before carving. Don't forget the chimichurri.
Crispy Pork Belly Chicharon might look like your regular lechon kawali. How to Cook Crispy Pork Belly. There are two cooking methods involved in making the crispiest pork belly. Fortunately, these methods are exactly the same as making lechon kawali. The secret to delicious pork belly?
So that is going to wrap this up for this exceptional food crispy pork belly with chimichurri recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
