Prepare to embark on a gastronomic journey that will transform your kitchen into a French-inspired culinary sanctuary! This extraordinary Pork Belly with French Lavender Salt and Rose Alioli is not just a recipe—it's an experience that marries rustic charm with sophisticated flavors. Imagine tender, melt-in-your-mouth pork belly with a perfectly crispy skin, delicately seasoned with aromatic lavender salt and accompanied by a luxurious rose-infused alioli that will make your taste buds dance with delight.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 pounds pork belly
- 2 tablespoons French lavender salt
- 1/2 cup mayonnaise
- 2 tablespoons rose water
- 1 clove garlic, minced
- Juice of 1 lemon
- Fresh herbs for garnish
Instructions
- Remove the pork belly from refrigerator 30 minutes before cooking to allow it to reach room temperature, ensuring even cooking.
- Preheat the oven to 300°F (150°C). Pat the pork belly dry with paper towels to remove excess moisture.
- Score the pork belly's skin in a diamond pattern, being careful not to cut into the meat. This helps render fat and create a crispy skin.
- Generously rub the French lavender salt all over the pork belly, ensuring even coverage on both skin and meat sides.
- Place the pork belly skin-side up in a deep roasting pan. Cover tightly with aluminum foil to trap moisture during slow roasting.
- Roast in the preheated oven for 1 hour and 45 minutes, allowing the meat to become tender and develop rich flavors.
- For the rose alioli, combine mayonnaise, minced garlic, rose water, and lemon juice in a small bowl. Whisk until smooth and well-integrated.
- Remove the foil during the last 15 minutes of cooking to crisp the skin. Increase oven temperature to 425°F (220°C) for skin browning.
- Remove pork belly from oven and let rest for 10-15 minutes to allow juices to redistribute.
- Slice the pork belly into thick, even pieces and arrange on a serving platter.
- Drizzle rose alioli over the pork or serve on the side. Garnish with fresh herbs like thyme or rosemary.
Tips
- Temperature is Key: Always bring your pork belly to room temperature before cooking to ensure even heat distribution.
- Scoring Technique: When creating the diamond pattern on the skin, use a sharp knife and cut only through the fat layer, not into the meat. This helps render fat and create that coveted crispy exterior.
- Salt Matters: Use high-quality French lavender salt for authentic flavor. The salt not only seasons but also helps draw out moisture for crispier skin.
- Slow Roasting Magic: The low-and-slow cooking method is crucial for breaking down tough connective tissues and creating incredibly tender meat.
- Skin Crisping Hack: The final high-temperature blast is essential for achieving that golden, crackling skin. Watch carefully to prevent burning.
- Resting Period: Never skip the resting time after cooking. This allows meat juices to redistribute, ensuring each slice is succulent and flavorful.
- Alioli Pro Tip: For an extra smooth rose alioli, use a whisk and ensure all ingredients are at room temperature before mixing.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 4g
Protein: 35g
Fat: 46g
Saturated Fat: 16g
Cholesterol: 80mg
