Crispy Fraser Valley Pork Belly
This recipe for Crispy Fraser Valley Pork Belly is a succulent and flavorful dish, with a crispy, crackling skin. The pork belly is slow-cooked to ensure a tender result, and then finished in the oven for that perfect crunch.
Ingredients - Serves 4
- White wine - 1 cup
- Olive oil - 2 tablespoons
- Garlic - 4 cloves, minced
- Black pepper - 1 tablespoon
- Salt - 2 tablespoons
- Fraser valley pork belly - 1.5 kg
Let's Get Started
- Preheat your oven to 275°F (135°C).
- Score the skin of the pork belly in a diamond pattern, taking care not to cut into the meat.
- Rub the pork belly all over with the salt, pepper, and minced garlic.
- Heat the olive oil in a large oven-safe pan over medium-high heat. Add the pork belly, skin side down, and cook until the skin is golden and crispy.
- Flip the pork belly over and add the white wine to the pan.
- Cover the pan with foil and transfer to the preheated oven. Cook for 3 hours, or until the pork belly is tender.
- Increase the oven temperature to 400°F (200°C). Remove the foil and cook for an additional 30 minutes, or until the skin is extra crispy.
- Let the pork belly rest for 10 minutes before slicing and serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Calories: 800
- Fat: 60g
- Carbs: 10g
- Protein: 50g
- Sodium: 1000mg
- Sugar: 5g
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