Orgasmic Chef

for food better than sex

  • Home
  • Recipes
    • Appetizers
    • Beef
    • Bread
    • Breakfast
    • Candy
    • Casseroles
    • Cheese
    • Chicken
    • Cookies
    • Desserts
    • Drinks
    • Ethnic
    • fish/seafood
    • holidays
    • Ice Cream
    • lamb
    • Main Courses
    • Pasta
    • Pork
    • Preserves
    • Salads
    • Sandwiches
    • Snacks
    • Soup
    • Thermomix
    • Vegetables
  • Bucket List
  • Post Gallery
  • Great Blogs
  • EasyIndex
  • About Me
  • Contact

Slow Roasted Pork Belly

February 6, 2015 by Maureen 47 Comments

Slow Roasted Pork Belly

I love slow cooked pork and when a piece of pork belly was on sale today at a ridiculous price, that was definitely going to be dinner. John loves crackling but since his heart attack, the crackling had to stay on the cutting board all but one tiny piece.

My mother was a tough woman and rarely gave praise to her children and I was no exception — except where pork is concerned.

Years ago, mom came to visit me when I lived in Florida and I cooked a slow roasted pork loin. It was succulent and tender and after a few bites she said, “Maureen, that’s the best pork I’ve ever eaten. I had no idea you could cook.”  Talk about a back-handed compliment.  But… she had given me praise and I’ve never forgotten it.

Slow Roasted Pork Belly

My mother didn’t like fat and I’m sure I get that from her because I don’t like the texture or mouth-feel of fat. Pork belly can be quite fatty but my four legged friend Charlie thinks it’s great because he’ll get after dinner treats. I can hear some of you say that the fat is where all the flavor is but it doesn’t matter – it feels icky.

I remember another time my mother visited me in Knoxville, Tennessee while I was in college. I hadn’t been there long and had just learned about pork BBQ and wanted to make it for her. I carefully pulled all the pork apart and took every bit of fat off that I could find. During dinner I wanted to ask her if she needed a magnifying glass because she examined every bite before eating it to ensure it had no fat. You wonder why I’m weird?

Slow Roasted Pork Belly

Do you have any quirky habits that you’ve picked up from a parent or other close adult that has stayed with you for a lifetime?

This meat is really easy to prepare, especially if the butcher has already scored the fat. If that’s the case, bring it out of the refrigerator and leave it to warm to room temperature, dry it off, rub the salt in and in the oven it goes. I know there are Asian recipes with lots of wonderful flavors to put on top but for me, just salt and the flavor of the pork does it.

I served it with mashed sweet potatoes and homemade apple sauce and a few peas.

5.0 from 12 reviews
Slow Roasted Pork Belly
 
Print
Prep time
15 mins
Cook time
3 hours 30 mins
Total time
3 hours 45 mins
 
This is super simple but delicious.
Author: Maureen Shaw
Recipe type: Main
Serves: 4
Ingredients
  • 2 onions sliced thickly
  • 1 pork belly around 1.5 kg or 3 lbs.
  • 1½ teaspoons kosher salt
Instructions
  1. Bring the pork to room temperature.
  2. Preheat oven to 220C/425F fan forced
  3. Dry the fat with paper towels until completely dry.
  4. If the butcher hasn't scored the fat, do so with a very sharp knife, making sure you don't cut into the meat.
  5. Rub the kosher salt over the fat and press into the cuts.
  6. Place the onions on the bottom of a baking tray and put the pork belly on top of them.
  7. Place in the preheated oven for 30 minutes.
  8. Reduce oven temperature to 170C/335F and roast for a further 3 hours until the pork is tender and the fat is crisp.
  9. Rest for 30 minutes and then cut into slices for serving.
Wordpress Recipe Plugin by EasyRecipe
3.2.2925

 

Filed Under: Pork, Recipes Tagged With: pork crackling, slow roasted pork belly

« In My Kitchen, February 2015
Chocolate Tart »

Comments

  1. SallyBR says

    February 6, 2015 at 10:58 pm

    My number one habit I got from Mom: she always smelled the clean clothes as she was putting them away in drawers, always. I catch myself doing the same, without even thinking, it is absolutely automatic – like a well-oiled machine.

    So, I always think about her when I put the clean clothes away

    now, to the subject of fat – I dislike the texture, and never quite warmed to pork belly. I can eat it, because honestly, I can eat pretty much anything, even stuff I’m not too wild about. But the texture of fat is not pleasant. I would not use a magnifying glass, but let’s say the dogs would be very happy next day… 😉

    Reply
  2. Karen (Back Road Journal) says

    February 6, 2015 at 11:44 pm

    I’m like you when it comes to fat but it certainly makes my husband happy. He always says “fat is flavor” so he would be in seventh heaven enjoying your pork belly.

    Reply
  3. Eva says

    February 7, 2015 at 1:04 am

    It’s a very nice compliment your mum make you ! Your recipe looks gorgeous, it must be very good with the apple sauce….mmm c’est bon !

    Reply
  4. Suzy @ The Mediterranean Dish says

    February 7, 2015 at 1:04 am

    This does look like the best slow-roast pork, Maureen! Speaking of back-handed compliments, I can’t tell you how many times people from back home would comment on a facebook recipe of mine saying, “I had no idea you could cook.” Last time that happened, I answered, “Well, last time I saw you, I was 13!” Lol. Lovely recipe as usual.

    Reply
  5. Tricia @ Saving room for dessert says

    February 7, 2015 at 2:42 am

    This looks wonderful! Nothing like tender pork – and I miss it sometimes. Backhanded comments were my mother’s specialty. If I stopped by on one of those days – you know – no makeup – hair a mess – she would say something like “oh you’ve stopped wearing makeup?” Guess that’s not really a compliment – those were not shared easily – must be the era 🙂 Have a great weekend!

    Reply
  6. Jean | DelightfulRepast.com says

    February 7, 2015 at 2:43 am

    Maureen, that is a gorgeous plate of food! I want to sit right down and devour it! I’m with you on the subject of fat. I remove every bit of it. Feels horrible to bite down on a squidgy piece of fat! My mother, on the other hand, loved fat. She could make a meal of my leftover fat and bone whenever we had pork chops. Interesting question, that about quirky habits–I can’t even go there this mornning! 😀

    Reply
  7. Shashi at RunninSrilankan says

    February 7, 2015 at 3:18 am

    Seeing your mom didn’t hand out compliments too often – that compliment must have meant even more!
    So, I did inherit an annoying/quirky habit from my mom – she has this habit of sucking chicken bones dry – even cracking the bones with her teeth in the process – I used to think it was gross before, but find myself doing it at times!!!
    Simple recipes are the best sometimes!!

    Reply
  8. Shashi RunninSrilankan says

    February 7, 2015 at 3:20 am

    Seeing your mom didn’t hand out compliments too often – that compliment must have meant even more!
    So, I did inherit an annoying/quirky habit from my mom – she has this habit of sucking chicken bones dry – even cracking the bones with her teeth in the process – I used to think it was gross before, but find myself doing it at times!!!
    Simple recipes are the best sometimes…

    Reply
  9. Michael says

    February 7, 2015 at 3:32 am

    Wow, how delicious is that…I am drooling! I love roasted pork belly, slow cooked it is so tender and juicy! Wish I could be there 🙂

    Reply
  10. John@Kitchen Riffs says

    February 7, 2015 at 3:43 am

    I love pork belly! And although I like fat in meat — when it’s marbling — I’m with you on the fat cap on pork belly. Don’t like the mouth feel. Probably a good thing, since I have way more fat in my diet than I need. Good recipe — thanks.

    Reply
  11. Rachel (Rachel's Kitchen NZ) says

    February 7, 2015 at 3:55 am

    Oh, delish – Maureen – I am trying to claw that crackling off my computer screen!

    Reply
  12. Pam says

    February 7, 2015 at 5:40 am

    Your pork looks delicious, Maureen! I don’t think there’s anything weird about removing all the fat from meat. I do the same to every speck of it I see. On the other hand my grandfather and mother loved fat on meat, and so does my husband when I don’t get to it first. It’s pretty disgusting, they even liked bacon cooked about half-way with all the fat, while I want it almost burnt. My mother was good with the remarks at times also. Have a good weekend!

    Reply
  13. Nagi@RecipeTin Eats says

    February 7, 2015 at 5:45 am

    I’m not a fan of fat either! I am very fussy about it – it needs to be mostly rendered and/or crispy 🙂 My hang up is from my childhood when my parents would make us kids eat everything on our plates (I’m talking down to the last rice grain – “someone picked that grain by hand, you know!”). When it was steak, I always recoiled in horror because I would be forced to eat the strip of fat on the side which I hated. I discovered a sneaky way to spit it out into my napkin then hide it down the side of the chair. But being a kid, I never thought to sneak back later to clean it out, so a line of ants gave me away 🙁 The slow roasted pork looks incredible. It must slow roasting weather – my post last night was slow roasted lamb!! PS Tell John never fear, I will eat his crackling for him 🙂

    Reply
  14. Veronica (Roni) says

    February 7, 2015 at 5:54 am

    OMG! My favourite!!!! I am free any night next week if you have a spare spot at the table :)) lol….
    Thanks again Maureen, delightful as always xx

    Reply
  15. minnie@thelady8home says

    February 7, 2015 at 6:18 am

    I am not that against pork fat, but don’t like if it’s overly greasy either. This dish is beautiful. I got ribs and chops this week on the menu, and I can’t wait to make them. What’s the gravy on the side?

    I love how your Mom was about prasing. My Mom thinks her daughters are some kind of queens for whom no one is good enough. HOWEVER, she has such a critical eye for everything – hair to toe to cooking skills to cleaning skills- that it drives us nuts, hahaha!

    Reply
  16. Cecilia says

    February 7, 2015 at 7:22 am

    One of my things from childhood is that I love every recipe which is about slow cooking. Your recipe sounds so delicious, I will try it. Thanks for sharing.

    Reply
  17. Lizzy (Good Things) says

    February 7, 2015 at 7:34 am

    A superb dish, Maureen… your mother, if she is no longer with us?, may be smiling down on you now… you ARE a lovely cook!

    Reply
  18. Marissa | Pinch and Swirl says

    February 7, 2015 at 8:17 am

    As a rule, I don’t like fat. I’ll meticulously cut it off of steaks. But pork fat is different for me. I like bacon that is done but not crispy and pork belly, when it’s cooked right, melts in your mouth! I’ve never tried slow roasting it, but I love the idea. Thank you for this recipe, Maureen. I plan to try it for sure!

    Reply
  19. Glamorous Glutton says

    February 7, 2015 at 8:18 am

    That crackling is a real showstopper. I love the fat but only in moderation, it can just be wobbly and overwhelming. Fab recipe. GG

    Reply
  20. Amanda (@lambsearshoney) says

    February 7, 2015 at 8:22 am

    If your mother was like mine, compliments were very thin on the ground, so no wonder you’ve hung on to it.
    Wish I was there when you had this for dinner – I would have helped with disposing of that delicious looking crackling!

    Reply
  21. Laura (Tutti Dolci) says

    February 7, 2015 at 8:39 am

    Compliments from those difficult to please are always the best, aren’t they? 🙂

    Reply
  22. A_Boleyn says

    February 7, 2015 at 8:53 am

    My mother would use the pork fat to flavour a pot of cabbage rolls and my dad enjoyed the fatty crackling but I never cared for it myself so I’d be removing ever scrap of it before eating. My nephew wouldn’t even put it on his plate though.

    Reply
  23. Norma Chang says

    February 7, 2015 at 9:12 am

    Agree with Glamorous Glutton, your crackling is a real showstopper Love your presentation especially the mashed sweet potatoes.

    Reply
  24. Ciao Florentina says

    February 7, 2015 at 10:23 am

    What a Feast ! Bravo !

    Reply
  25. Mira says

    February 7, 2015 at 10:44 am

    This roasted pork belly looks awesome! Need to get some meat and make it! Not a huge fan of fat either. Hang up – from my childhood, when my mom used to make me wash romaine lettuce for like 10 minutes, before I cut it for a salad. She freaks out over clean veggies. Pinned!

    Reply
  26. Amira says

    February 7, 2015 at 11:22 am

    This looks very delicious- although I do not eat pork. Nice recipe. I do not like anything lamb!!! although my family- the big one- loves lamb meat but I cannot stand the smell.

    Reply
  27. Nancy | Plus Ate Six says

    February 7, 2015 at 11:37 am

    You know that’s my last meal on earth dish don’t you?! Roast pork, crackling and apple sauce – just heaven on a plate. I hope you got to eat John’s she of the crackling then? It looks stunning.

    Reply
  28. Padaek says

    February 7, 2015 at 1:52 pm

    This looks like a perfect roasted pork belly, and such a lovely/endearing story with it too. I like to just rub salt and cracked pepper to mine, although not everyone likes pepper I guess. I love the photos here especially. Pops right out and makes me want to dig in. Scrumptious work Maureen! 🙂

    Reply
  29. Choc Chip Uru says

    February 7, 2015 at 2:40 pm

    A little back-handed but a compliment is a compliment all the same, that must have definitely felt fab 😀
    I can also see why, your pork belly looks incredible!

    Cheers
    Choc Chip Uru

    Reply
  30. Kim | a little lunch says

    February 7, 2015 at 11:26 pm

    Maureen, my immediate, somewhat primal reaction to your photos was wishing I could rip the ‘rind’ right off that slab of pork and take a big bite. (Apologies for the visual.) Thank you for sharing how to achieve this crunchy salty bliss. Perfect side dishes, too.

    Reply
  31. My Kitchen Stories says

    February 7, 2015 at 11:27 pm

    wow you are a good cook. That crackling is amazingly rendered. It’s sad thinking back about the things that hurt and confoundred us. Especially when we see them right here lkiving within. No matter what your Mother said or not you have turned out pretty good my love!

    Reply
  32. Best Foodies - Karen says

    February 8, 2015 at 7:27 am

    I just got back to the foodie blog world and couldn’t wait to see what was cooking in your kitchen. The pork looks amazing and especially over the sweet potato mash! We have been enjoying a recipe that was given to me called Cider Braised Chicken Thighs with Sweet Potatoes and Sage a bit too often and I needed a switch up! This is just what I was looking for and maybe even a combo of the two! Hope this finds you well!

    Reply
    • Maureen says

      February 8, 2015 at 11:53 am

      SO nice to see you again. Thanks heaps for visiting. I love that recipe idea.

      Reply
  33. Dee @The Casual Food Blogger says

    February 8, 2015 at 4:29 pm

    This looks divine- yuM! Love a good roast- in fact I just roasted some veggies for work lunches!

    Reply
  34. easyfoodsmith says

    February 8, 2015 at 6:02 pm

    This roast sounds good. Anything roasted is up my alley.

    Reply
  35. The Ninja Baker says

    February 9, 2015 at 9:54 am

    Aw, I’m sorry about your mother, Maureen…You are – as you must know – a magnificent cook and baker…But it is always nice to see the approval from our mater no matter how old we get <3

    Sharing this recipe so others can see the look of approval and hear high praise from their beloveds this Valentine's Day =)

    Reply
  36. Lorraine @ Not Quite Nigella says

    February 9, 2015 at 11:20 am

    Hehe our mums sound alike in terms of praise (I don’t think I heard one word growing up come to think of it) but mine loves fat and butter. If it is deep fried, all the better! And I’ve definitely inherited the love of pork belly, fat and butter (alas!).

    Reply
  37. Kate @ Babaganosh.org says

    February 9, 2015 at 11:30 am

    I just found out what cracklin’ is very recently, and now all of a sudden I am seeing it come up everywhere! I think it’s a sign that I should make some.

    That’s a very nice dinner you got there. I didn’t know you can cook! =P

    Reply
  38. mjskit says

    February 9, 2015 at 1:36 pm

    What habit did I get from my mother? Too many to write, but just like her, I do like a little something sweet after every meal. 🙂 She wasn’t a picky eater and neither am I. Your mother sounds like a real character. You pork belly looks scrumptious and I’m not a big fan of pork belly, but I would give yours a try, that’s for sure!

    Reply
  39. Hotly Spiced says

    February 9, 2015 at 1:39 pm

    What a shame your mother didn’t give out praise more frequently. I’ve heard Dr Phil say that for every negative comment, a child needs 10 ‘that a boy’s’. Your slow-roasted pork looks so wonderful and that crackle amazing. Poor John – imagine having to pass that up! I don’t like fat either and was terrified of it as a child – hated to eat meat in case I tasted any. I wish I’d seen this earlier today because I want to rush out and buy a pork belly for dinner tonight but I’ve left my run too late xx

    Reply
  40. Anna @ shenANNAgans says

    February 9, 2015 at 6:02 pm

    Holy freakin WOW! I find crackling difficult to get right, yours is screen licking good. About to go to yoga, and all I can think about is pork fat, crispy delicious pork fat. #drooling

    Reply
  41. Raymund says

    February 10, 2015 at 5:30 pm

    My oh my look at that crispy skin! That is so dangerously addicitve

    Reply
  42. Abbe @ This is How I Cook says

    February 11, 2015 at 10:29 am

    Manservant would love this! I’m with you and don’t like the texture or taste of fat. I, also have searched through brisket and removed every piece that is chopped into the meat. As a child, when i ate a lot of meat because my grandfather was a butcher, my father would trim the fat from my steak. No the dog did not get this. He always popped it right into his mouth and asked me not to tell my mother!

    Reply
  43. Terra says

    February 18, 2015 at 7:59 am

    Oh goodness me, hubby and I would adore this recipe! I love how you complimented the gorgeous recipe too! It looks and sounds amazing! Hugs, Terra

    Reply
  44. chocolate cupcake recipe says

    February 19, 2015 at 7:15 pm

    excellent post thanks for sharing this nice post . i will definately try this recipe at home

    Reply
  45. Kim | a little lunch says

    September 12, 2015 at 5:54 am

    Maureen, my stove & oven were finally restored yesterday (had to do without them for a week due to a propane tank leak… arrgh) and the first “oven-worthy” dish I thought of was your slow-roasted pork belly. I’ve been meaning to try it since you first posted the recipe… today’s the day! OMG it smells soooooo good… can’t wait to bust into that cracklin’! 🙂

    Reply
    • Maureen says

      September 12, 2015 at 4:57 pm

      Yay!!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Subscribe by email
Got It!
Please check your email to confirm.
Email:

Oops! That doesn't look like a valid email
First Name:

Please tell us your first name
Go!
Please wait
 Twitter Google Plus Facebook Pinterest Email  RSS Instagram

Previous Posts

 More ...

I’m on…

The Noblys 121 ultimate food blogs for 2018

Good Food Links

Blogs I love

Most Popular Posts

  • Flakey, buttery, biscuits Best Fluffy, Flakey, Buttery Biscuits Ever 451 comments
  • Best Banana Muffins The BEST Banana Muffins EVER 221 comments
  • how to make licorice ice cream Licorice Ice Cream 163 comments
  • Homemade Bread and Butter Pickles Best Homemade Bread and Butter Pickles 152 comments
  • Eggless Sugar Cookies Eggless Sugar Cookies 143 comments

Our Other Projects

EasyIndex Plugin
EasyRecipe Plugin
Fooderific.com
Australia's Best Food Blogs
America's Best Food Blogs

Archives

Privacy

Orgasmic Chef Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress