ROASTED PORK BELLY

Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes
Marinate: 12 hours
Total Time: 14 hours 55 minutes

Ingredients :

2 poundss pork belly
2 tsp kosher salt
2 tsp ground black pepper
Marinade
1/2 cup water
1/4 cup olive oil
1/4 cup apple cider vinegar
3 tbsp lemon juice
8 cloves garlic
1 tbsp Dijon mustard
1 tbsp kosher salt
2 tsp red pepper flakes
2 tbsp fresh rosemary
2 tbsp fresh thyme
Roasting
5 carrots
5 celery stalks
2 yellow onion
20 cloves garlic skinless
2 tbsp olive oil
reserved above marinade
white wine
3 tbsp all-purpose flour

Instructions :

1)Try not to cut the meat while scoring the skin with a crosshatch pattern, and make the scores closely spaced. To get into all the crevices, thoroughly rub the kosher salt and Pepper on them.
2)To emulsify, mix the marinade ingredients in a food processor. Pour the mixture over the pork belly and let it marinate for at least 12 hours in a refrigerator-safe container or Zip Lock bag. Take out and let sit at room temperature for 30 minutes before roasting.
3) Set the oven to 525 °F.
4)Carrots, onions, and celery should be cleaned, peeled, and sliced into 2-inch pieces before being placed in the bottom of a roasting pan. Toss the veggies and olive oil with the entire garlic cloves after adding them.
5) Put the scored side of the marinated pork belly on top and cook for 15 minutes, or until the skin is bubbling and beginning to turn golden. Reduce the oven’s heat to 325°F and bake for 1 1/2 hours.
6) Add 3 cups of white wine to the saved marinade to produce the final liquid amount. Pour the marinade/wine mixture over the roasting veggies and pork belly. Cook for an hour or until the pork belly is easily torn apart with a fork.
7)Take out the pork belly and keep it heated (See Note 1). Place the whole roasting pan over medium heat on the stove. To make a thick paste, sift the flour over the veggies and mash. Season to taste and cook for 2 to 3 minutes on low heat before straining and pressing the solids into a gravy jug. If necessary, thin it with chicken stock. Put some roasted pig belly on the side.
Nutrition
Calories: 991kcal | Carbohydrates: 19g | Protein: 17g | Fat: 94g | Cholesterol: 109mg | Sodium: 2093mg | Potassium: 703mg | Fiber: 4g | Sugar: 5g |Calcium: 93mg | Iron: 2mg