Pork Belly Crackling Recipes
PORK BELLY CRACKLING
Provided by Food Network
Time P1DT22h55m
Yield 18 servings
Number Of Ingredients 27
Steps:
- Combine brown sugar, chili powder, salt, allspice, fennel seed and pepper in a bowl.
- Score pork belly all over with a sharp knife, making a crisscross of lines 1/2 inch apart. (Do not cut past fat.)
- Carefully work the rub into both skin and meat sides and allow to cure 8 hours or up to 2 days in the fridge.
- Preheat oven to 350 degrees F.
- Cut pork belly into 3 equal pieces and place in a hotel pan or roasting tray. Cover with Veal Stock and add red wine, celery, carrot and onion. Cover with foil and bake until a knife inserts easily, about 3 1/2 hours. Allow pork belly to sit in the stock for 30 minutes to reabsorb juices. Remove to a clean tray with two metal spatulas. Cool to 70 degrees within 2 hours and 40 degrees within 4 hours.
- Bring oil to 350 degrees F in a deep-fryer. Cut pork into 1/2- to 3/4-inch cubes. Fry until crispy, 4 to 5 minutes.
- Toss in Star Anise Red Wine Reduction, then season with salt and pepper. Serve with extra Star Anise Red Wine Reduction on the side.
- Preheat oven to 450 degrees F.
- Combine bones, celery, carrots, onions and tomato paste in a roasting tray and roast, stirring twice to ensure aromatic vegetables and bones, until dark brown in color, about 1 hour.
- Transfer bones and vegetables to a very large stockpot. Place roasting tray on stove top over medium-high heat, add red wine to the tray and cook, scraping drippings from the bottom until completely dislodged. Pour the contents into the stockpot and cover with 20 quarts cold water.
- Place stockpot over low heat, add bay leaves and peppercorns and simmer for 24 hours, skimming the top regularly to remove impurities.
- Strain stock through a fine-mesh strainer or cheesecloth. Cool to 70 degrees within 2 hours and 40 degrees within 4 hours.
- Add brown sugar, vinegar, star anise, orange zest and juice, cinnamon sticks and 3 cups water to a medium saucepot over medium heat. Simmer sauce until reduced by a third to a half, for 2 to 3 hours.
- Cool and set aside.
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- Preheat the oven to 450 degrees with one oven rack in the middle and another about 6 inches under the broiler, if it's on top of your oven. Prepare the pork belly by scoring the skin with a very sharp blade. (I used this inexpensive utility cutter and it worked perfectly.) You want to cut lines through the skin, about half an inch apart all the way across the pork belly, without cutting too much of the fat and exposing the meat. There should be stripes across the whole belly where you have scored the skin. Place the scored pork belly on a large baking sheet or roasting pan, preferably with a wire rack underneath the pork.
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