When I think of pork, I imagine my husband at the grocery store pointing at a big chunk of pork belly and asking me to cook again my Crispy Pork Belly Recipe…
We are all very sceptic about pork but especially in the cold winter is a true help for our body.
Consumed in moderation, pork is a good source of energy and has beneficial effects on the skin, eyes, nervous system, bones and mental performance, and the content of essential antioxidants stimulate immunity in winter.
You’ll be surprised to know that it’s not so bad to eat pork. However, excepting vegetarians, eating pork is welcome. Healthy Eating Rule says that diversity is required. In addition, one serving of meat per day is enough for a normal body and is ideal if you vary, every day, the type of meat you eat.
Pork is an excellent source of phosphorus, zinc, iron, rich in vitamin B-important in the normal functioning of nerve cells and brain.
Pork is a good source of quality protein and fats essential for metabolism, of which about 40% is saturated, unsaturated 45% and polyunsaturated 5%.
We cook a lot with pork bought from our local market, so, for today I chose a piece of pork that is my family favourite, pork belly. Properly cooked Crispy Pork Belly is a delight especially served with oven baked vegetables.
- For Crispy Pork Belly:
- Piece of Pork belly skin scored - 3.5 lb (1.5 kg)
- Dry white wine - 1/2 cup (100ml)
- One bunch Thyme
- One bunch Oregano
- Garlic cut in halves - 2 heads
- Apple cut in slices - 1
- Olive oil - 4 tablespoons
- For garnish:
- Medium Potatoes - 4
- Carrots - 2
- Parsley - 1
- Olive oil - 3 tablespoons
- Sweet Paprika - 1 tablespoon
- Fresh Rosemary - 1 tablespoon
Pat the skin dry with paper towels then drizzle with olive oil.
Preheat the oven to 500 degrees F (260 degrees C).
In a baking tray lay the apple pieces the herbs and garlic heads, then drizzle with the remaining olive oil. Take the pork belly and sprinkle with salt and pepper and massage in to the skin then let it rest for about 30 minutes.
Place the pork belly on the herbs and cook in the oven for 20 minutes or until the skin becomes crispy.
Reduce heat to about 350 degrees F (175 degrees C), add the white wine and cook for an hour and 20 minutes.
Put the peeled sliced potatoes, carrots and parsley in a large bowl, drizzle with olive oil, sprinkle with sweet paprika, salt and fresh rosemary and mix well until well covered.
Then take another baking tray lined with parchment paper and distribute evenly the vegetables. Bake together with pork belly at 350 degrees F (175 degrees C) for about 35-45 minutes.
When Pork belly is cooked and crispy remove from the oven and let it rest for 15 minutes.
Meanwhile increase the oven temperature to 410 degrees F (210 degrees C) and bake vegetables for about 15 minutes until crispy and shiny.
To serve, slice thick piece of Crispy Pork Belly and serve with oven baked vegetables.