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    You are in: Home / Recipes / Slow-Cooked Pork Belly Recipe
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    Slow-Cooked Pork Belly

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    30 mins

    3 hrs 15 mins

    evelyn/athens's Note:

    The fat renders out in the long, slow cooking, leaving behind moist, flavourful meat and crisp crackling. From Olive Magazine. Serve with roasted potatoes and a huge, tossed, green salad with a vinaigrette dressing for a delicious meal. Prep time is about 30 minutes and whatever amount of time you marinate.

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    Units: US | Metric


    1. 1
      Combine all the ingredients (apart from the pork) in either a food processor or a pestle and mortar, then rub them well into the skin of the pork belly . Leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
    2. 2
      Preheat your oven to 110C/fan 90C/gas 1/4 or as low as it will go. Roast the pork for 3 hours. Check to make sure it's not pink. If it is, give it a bit longer.
    3. 3
      Lastly, for your Maillard reaction, whack the oven up to 240C/fan 220C/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
    4. 4
      Let the belly rest but not for more than 10 minutes and serve.

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    Nutritional Facts for Slow-Cooked Pork Belly

    Serving Size: 1 (397 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 2792.3
    Calories from Fat 2580
    Total Fat 286.6 g
    Saturated Fat 99.6 g
    Cholesterol 360.0 mg
    Sodium 161.7 mg
    Total Carbohydrate 2.5 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 47.1 g

    The following items or measurements are not included:


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