Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, crispy pork belly with chimichurri. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Crispy pork belly with chimichurri is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Crispy pork belly with chimichurri is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have crispy pork belly with chimichurri using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Crispy pork belly with chimichurri:
- Prepare Pork belly
- Make ready pork belly
- Take large lemon, cut into 1 cm slices
- Take large onion, cut into 1 cm slices
- Make ready bay leaves
- Prepare kosher salt
- Take freshly cracked black pepper
- Take garlic powder
- Get Chimichurri
- Make ready large handful fresh Italian parsley
- Make ready shallot, finely chopped
- Take garlic, finely chopped
- Get dried oregano
- Make ready red pepper flakes
- Get Juice of 1/2 lemon
- Take Worcestershire sauce
- Take red wine vinegar
- Take extra virgin olive oil
Instructions to make Crispy pork belly with chimichurri:
- The day before, use a sharp knife to score a diamond pattern into the skin of the pork. You want to cut down into the fat but not into the meat. Sprinkle the skin liberally with salt (at least 1 tbsp for a kilo of meat), making sure it gets inside the cuts you just made. Put the pork belly in the fridge, uncovered with the skin-side up, for at least 12 hours.
- Preheat your oven to 325 F. Lay the lemon and onion slices in an alternating single layer on a baking sheet. Lay the bay leaves on top. Mix together the kosher salt, black pepper and garlic powder and sprinkle it onto the meat side of the roast. Put the roast skin-side up on top of the lemon, onion and bay leaves. Roast for 2 1/2 hours.
- While you're waiting, put the parsley, shallot, garlic, oregano and pepper flakes in a pestle and mortar. Add a good pinch of salt and smash into a chunky paste. Add the lemon juice, Worcestershire sauce, vinegar and olive oil and whisk lightly to combine everything. Refrigerate the chimichurri until you're ready to serve.
- Pull the pork belly from the oven and turn the heat up to 450 F. Once it reaches temperature, put the pork back in and roast for 30 minutes until the skin is super crispy. Let the pork rest for 15 minutes before carving. Don't forget the chimichurri.
So that’s going to wrap this up for this special food crispy pork belly with chimichurri recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
