Pork belly, also known as a shank, is a very fatty cut of pork that benefits greatly from slow roasting or braising, which allows the fibers of the meat to become tender and almost melt in your mouth. It is also a very economical choice that I also use to create crispy pork chops. Pork belly makes a delicious, low fat, low sodium and high nutrient alternative to beef. Here’s how to cook pork belly:
First, you must cook the pork in its entirety using a direct heat source, meaning no oil or sauce is needed. This means that you are able to brown the entire piece without fear of it burning, since there is no direct contact between the flames and the meat. The best thing to do when cooking this way is to cook in the slow cooker at the same time you are preparing the other ingredients. By cooking the pork in the slow cooker and then browning it on the inside before you transfer it to the crock pot, you will ensure that everything is evenly cooked. You can set the slow cooker to go on low for about fifteen minutes or until the pork is done, whichever is faster for you.
Secondly, after you have finished your first batch of pork belly recipe with the slow cooker, you can finish by using a tablespoon or two of apple juice to bring the juices to a boil. Place your pork bilt immediately into your strainer to absorb the excess juices. Bring to a boil again, then remove the pan and place it in the oven. Depending on how your oven is set, this should take about thirty to forty-five minutes.
Thirdly, make sure that you follow the directions on your pork belly recipe closely. This means that you do not overcook it. Cook it to perfection, but do not over-crowd it because it will not crisp up properly. Cook it to golden perfection and keep an eye on it so that it does not burn. Once done, you can remove it from the oven and place it on a wire cooling rack to finish cooking.
Fourthly, if you made your pork belly recipe with the use of a hot oven, then you need to give it about three to four hours to finish cooking. Depending on the instructions on your recipe, this could be as long as one to one and a half hours. If you were short on time, however, you may end up cooking it for six to eight hours. Just check the instructions of your recipe to know how long it will take.
Fifthly, after you have finished cooking your pork belly slices, you need to drain them very well. Bring the pot to a boil once you have drained it well. Add two to three cups of very warm water to it. Then, place your slices in one of your largest saucepans or baking pans. Set them over medium heat, with the slices wrapped in aluminum foil.
Sixthly, after about fifteen minutes, remove the pieces from the hot pan and place them on a plate. Let them cool down and then turn your attention to preparing the cornbread stuffing. In a deep fryer, you will need to heat the oil until its temperature reaches about 350 degrees. Then, you can add the chopped vegetables and seasonings into the oil until they get crispy crackling.
Seventhly, you can make some nice smoked paprika sauce for your baked potatoes. Just follow the instructions for your recipe carefully. Add the chopped onions and garlic, ground pepper, salt, black pepper, paprika, and a little bit of sugar. Mix it together until its thick consistency. Then, your baked potatoes are ready to enjoy.