Transposing this over from my Instagram @fillmytummy
My favourite way of cooking @australianpork #crispy #pork belly! This is a super simple salt crust method and there’s plenty of tips in the video.
Ingredients:
2 tablespoons toasted coriander seeds
2 tablespoons toasted fennel seeds
1 tablespoon red chilli flakes
3 teaspoons coarse salt flakes
1kg pork belly, skin on and ribs off
1 cup table salt, iodised salt or kosher salt
3 cups boiling water
METHOD:
Preheat oven to 180C
1. Coarsely crush the coriander and fennel seeds in a mortar and pestle or spice grinder. Then mix with chilli flakes and salt flakes.
2. Season the meat side of the pork belly very generously with the spice mix. Then place the pork, skin side up, on a wire rack over a baking tray lined with foil.
3. Cover the skin of the pork belly with the table/iodised/kosher salt. Cover it edge to edge, patting the salt into an even layer.
4. Then add boiling water to the tray, until it fills 1/3-1/2 way up the tray. Don’t pour water on the pork.
5. Place in a 180C oven for 45mins to 1 hour. Remove salt crust after this time.
6. Continue roasting the pork at 240-250C for 30 mins. Then remove the pork from the oven and let rest for 15 mins before slicing and serving.
5 май 2020
