Pork belly in the oven
12 servings
240 minutes
Pork belly in the oven is a dish that embodies the traditions of European cuisine. The slow roasting method makes the meat incredibly tender, allowing the fat to evenly permeate the fibers, creating a rich flavor and juiciness. The crispy, bubbling crust is a true delicacy that adds textural contrast. The origins of this recipe trace back to ancient rural kitchens where roasting belly in the oven was a way to preserve and enhance the meat. The dish is perfect for a cozy home dinner where one can enjoy its rich taste as well as for festive gatherings, impressing guests with its aroma and magnificent appearance. Pork belly can be paired with roasted vegetables, mustard sauce or fresh bread, allowing each piece to reveal new flavor nuances.
1
Rub the pork belly well with salt on the skin side and leave it in the fridge overnight, uncovered.
- Salt: to taste
2
Slightly salt the brisket on the meat side, roll it tightly with the skin outside, and tie it with kitchen twine.
- Salt: to taste
- Pork belly: 2 kg
3
Place the roulade in an oven preheated to 130 degrees for 2.5–3 hours. The internal meat temperature should reach 63 degrees.
4
Increase the oven temperature to maximum. The skin should bubble and become roasted. Let the cooked meat rest a bit before serving.
