Crispy pork belly is a simple and impressive main course, ideal for Sunday lunch or festive occasions. This recipe is prepared using a slice of fresh pork belly, a particularly fatty pork cut that thanks to slow and prolonged cooking will release its juices making the pulp tender and succulent. The crunchy rind on the surface will give the dish an irresistible contrast of compactness between the outside and the inside. So let’s find out how to make a perfect crispy pork belly by following our recipe step by step and serve it in small bites, as an accompaniment to a fresh and light salad that will balance the flavors.
Finely chop the wild fennel (1), a clove of garlic and the rosemary.
With a smooth and sharp knife, cut the rind on the surface forming diamonds (2).
Sprinkle the meat with aromatic herbs, garlic, plenty of pepper and flaked salt, taking care to season all sides (3).
Brown the pork belly in a non-stick pan, with the rind side on the bottom, together with a clove of garlic, some aromatic herbs and a drizzle of extra virgin olive oil (4). Add the dry white wine, pour half a glass of water and cook with the lid on for an hour over low heat.
Transfer the pork belly with the rind facing up onto a grill, placed inside a roasting pan (5). Bake in a static oven at 180 degrees C for about 90 minutes, monitoring the level of browning.
After the cooking time will be elapsed, take the pork belly out of the oven and serve it hot, cut into slices (6).
The crispy pork belly can be stored in the refrigerator, in a special airtight container, for a maximum of 2-3 days.