Imagine sinking your teeth into a perfectly cooked, melt-in-your-mouth pork belly, its rich flavors enhanced by a unique salt crust that locks in moisture and tenderness. This Salt Crust Pork Belly recipe is not just a dish; it's an experience that will elevate your culinary skills and impress your guests. With just a few simple ingredients and a bit of patience, you can create a stunning centerpiece for your next dinner party that will leave everyone craving more. Ready to uncover the secrets to this mouthwatering masterpiece? Let's dive into the recipe!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds pork belly
- 2 cups kosher salt
- 1 cup egg whites
- 1 tablespoon black pepper
- Fresh herbs (rosemary, thyme) for flavor
- Olive oil for drizzling
Instructions
- Prepare the pork belly by patting it completely dry with paper towels. Trim any excess moisture and ensure the skin is clean and dry.
- In a large mixing bowl, combine kosher salt, egg whites, and black pepper. Mix thoroughly to create a thick, paste-like salt crust mixture.
- Preheat the oven to 325°F (165°C). Line a roasting pan with parchment paper or a silicone baking mat.
- Gently rub the fresh herbs (rosemary and thyme) into the surface of the pork belly, ensuring even distribution of herbs.
- Create a thick layer of the salt crust mixture on the bottom of the roasting pan, about 1/2 inch thick.
- Place the prepared pork belly on top of the salt crust layer, skin side up.
- Carefully cover the entire pork belly with the remaining salt crust mixture, completely sealing the meat. Ensure no part of the pork is exposed.
- Transfer the salt-crusted pork belly to the preheated oven and roast for 2 hours. The salt crust will harden and create a protective seal, keeping the meat moist.
- After 2 hours, remove from the oven and let rest for 15 minutes. The internal temperature should reach 145°F (63°C).
- Carefully crack and remove the salt crust. The meat should be tender and juicy underneath.
- Let the pork belly rest for an additional 10 minutes before slicing.
- Slice the pork belly into desired portions and drizzle with a small amount of olive oil before serving.
Tips
- Dry is Key: Make sure to pat the pork belly completely dry before applying the salt crust. This helps achieve a crispy skin and prevents excess moisture from interfering with the cooking process.
- Choose Quality Ingredients: Opt for high-quality kosher salt and fresh herbs. The better the ingredients, the more flavorful your dish will be.
- Seal it Well: When applying the salt crust, ensure that the pork belly is completely sealed. This prevents any moisture from escaping and keeps the meat juicy.
- Monitor Temperature: Use a meat thermometer to check the internal temperature. The pork belly should reach 145°F (63°C) for optimal tenderness.
- Resting Time Matters: Allow the pork belly to rest after cooking. This step is crucial for redistributing the juices, resulting in a more succulent bite.
- Presentation is Everything: Drizzle a bit of olive oil over the sliced pork belly just before serving to enhance the flavors and add a beautiful sheen.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 1g
Protein: 25g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 120mg
