Roasted Pork Belly

[IndyHom]

While in Ireland on my honeymoon, I had the most amazing slow-roasted pork belly. It was at our last dinner of the trip and it was the best thing I've ever had. My father-in-law just brought us a pork belly so I can try making it at home.

When it was served at the restaurant, the skin had been scored about every 3/4 inch and was crisp like pork rinds. My plan is to slow-roast the pork belly whole at a low temp on a rack to render out the fat before letting it rest and portioning it. Then I'm planning turn that upside down into a very hot cast iron skillet to crisp it up just before I serve it.

Any suggestions from others who've had this dish would be great. I can't make it clear with words how amazing it was. The meat just melted in my mouth and the skin on top was perfectly crisp. They served it over some roasted slices of sweet potato that had some kind of sauce. Honestly, I could've just had a plate of that pork.

I look forward to hearing any advice you might have.

Thanks!

[Grendal]

While in Ireland on my honeymoon, I had the most amazing slow-roasted pork belly. It was at our last dinner of the trip and it was the best thing I've ever had. My father-in-law just brought us a pork belly so I can try making it at home.

When it was served at the restaurant, the skin had been scored about every 3/4 inch and was crisp like pork rinds. My plan is to slow-roast the pork belly whole at a low temp on a rack to render out the fat before letting it rest and portioning it. Then I'm planning turn that upside down into a very hot cast iron skillet to crisp it up just before I serve it.

Any suggestions from others who've had this dish would be great. I can't make it clear with words how amazing it was. The meat just melted in my mouth and the skin on top was perfectly crisp. They served it over some roasted slices of sweet potato that had some kind of sauce. Honestly, I could've just had a plate of that pork.

I look forward to hearing any advice you might have.

Thanks!

Its best on an outdoor fire pit...let it slow roast and before serving rake the coals out even then flip skin side down to allow it to crisp...Since it's from ireland...I'd bet that there was something else at play. I bet there was a beer marinade and it might of been lightly smoked.

1 bottle guinness extra stout
1/2 cup water
1/4 cup worcestershire saue
1/4 cup brown sugar
1/4 cup vegetable oil
2 Tbs lemon juice
1 Tbs kosher salt
1 Tbs black pepper
1 Tbs soy sauce
2 cloves crushed garlic
1 medium onion, chopped

Mix well, making sure that the sugar is completely dissolved. Pour the marinade over the belly in a large pan and refrigerate, turning it often so both sides get marinated. Or better, put the belly and the marinade in a large plastic bag, squeezing it every hour.

If you have a marinade injector, pump about one cup of the marinade into the belly, spaced evenly. Marinate the belly four hours for the best flavor.

Use apple or another light flavored wood so the flavors of the marinade will come through.