Crispy pork belly, how can I cook the inside more?
I recently discovered that there is an Asian market in my neighborhood. I was thrilled to discover it. I ended up purchasing a bit of pork belly cooked on-site and highly recommended by the owner. She said (rightfully) that her pork belly was crisper than any pork belly I'd ever seen. The crusty outside is very, very nice. Unfortunately, the inside still has that unrendered, solid quality.
I've tried slicing it through the center and frying it (cut side down) over a low flame. That left the beautiful crust overcooked. I could slice away the crust, I suppose, but I'd rather not dissect it that much. Any other ideas?
Best Answer
It might be sacrilege, but how about microwaving briefly? The crust won't burn anymore, but the heat will help render the fat. Worth a shot. But probably not the best flavor.
I'd probably experiment with pan frying some slices at different temperatures to see if you can get the meat and fat done before you over char the crust. Try slicing it vertically into 1/4" slices with the crust on the top 1/4" edge. That will minimize the crust and maximize the surface area of the inside.
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What is the secret of crispy pork belly?
Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin\u2014the combo of baking soda and salt will draw out moisture and set you up for success. Let the pork belly strips "hang out overnight, uncovered, ideally in front of a fan," which will dry them out even more.How do you make crispy belly pork crispy?
To keep the skin as crispy as possible, cover it with a paper towel. The paper towel will absorb any excess moisture. It's important to wait until the pork belly is cool because otherwise, condensation in your container will turn the skin soggy.How do you get extra crispy crackling?
Insufficient heat will make it hard for the skin to get really crisp. Make sure to take the pork out of the fridge 30 minutes before you cook it so that the meat reaches room temperature. A high starting temperature (240C/220C fan/gas 9 in this recipe) is essential for crisping up the pork.Easy Crispy Pork Belly Cooking by Masterchef | 脆皮燒肉 • Taste Show
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Answer 2
I'd suggest using this method for carnitas as seen on Serious Eats. Essentially you place the pork in a snug fitting dish, not-quite-cover it in oil, cover it with foil and bake it low and slow. The foil should protect the crust from burning, but it might make it a little soggy, in which case you could take the foil off towards the end of cooking to crisp it up again.
Answer 3
You will want to slow roast the pork belly if you want the interior meat to render. Then either crank up the heat in the oven (to 450F or higher, for example), or put it under the broiler, to finish. That will give you a nice and tender inside, with a crispy outside.
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