🔪Use a sharp knife to cut diamond-like patterns on the pork belly skin to achieve a crispy texture.
🧂Rub salt all over the pork belly to help create a crispy crackling on top.
🌿Infuse the pork belly with fennel, garlic, star anise, and bay leaves for additional flavor.
🍷Deglaze the pan with white wine to enhance the aroma and taste of the dish.
⏰Slow-roast the pork belly at 180 degrees Celsius for two and a half hours to achieve a melt-in-your-mouth texture.
How can I make the pork belly skin extra crispy?
—To make the pork belly skin extra crispy, ensure the skin is dry before seasoning it with salt. You can also use a hairdryer to further dry the skin before roasting.
What can I use as a substitute for fennel?
—If you don't have fennel, you can use cumin seeds, coriander seeds, or dried oregano to add flavor to the pork belly.
Can I use red wine instead of white wine?
—Yes, you can use red wine as a substitute for white wine. However, keep in mind that it will give the dish a slightly different flavor.
How can I make the sauce thicker?
—To make the sauce thicker, you can simmer it for a longer time or add a cornstarch slurry while it's simmering.
Can I use this recipe for other cuts of meat?
—While this recipe is specifically for pork belly, you can try applying the same slow-roasting technique to other fatty cuts of meat like beef brisket or lamb shoulder.
00:00Use a sharp knife to cut diamond-like patterns on the pork belly skin.
02:20Infuse the pork belly with fennel, garlic, star anise, and bay leaves for additional flavor.
03:30Slow-roast the pork belly at 180 degrees Celsius for two and a half hours.
04:00Stir through chopped mint and serve on toasted bread with crumbled feta cheese.
