Crispy Pork Belly (Pancetta Croccante) by @federicofusca
1 serving
🥓
3 kg
Pork Belly With Skin
🧂
30 g
Fine Salt
⚫
7 g
Black Pepper
🌿
8 g
Fresh Rosemary
🫑
7 g
Sweet Paprika
🌿
8 g
Fresh Sage
🍎
30 ml
Apple Cider Vinegar
Preparation Steps
Step 1/12
Place the 3 kg skin-on pork belly on a cutting board with the rind facing up. Score the rind in a grid or parallel strips, cutting through the skin and fat without cutting into the meat.
Step 2/12
Pat the scored rind completely dry with paper towels. Remove as much surface moisture as possible for crisp crackling.
Step 3/12
Rub about 1 tablespoon of fine salt over the rind only. Keep salt off the meat side at this stage.
Step 4/12
Place the pork belly rind-side up on a wire rack and leave it uncovered in the refrigerator for 1440 min. This dries the rind before roasting.
Step 5/12
Finely chop the fresh rosemary and fresh sage. Combine them in a mixing bowl with the black pepper, sweet paprika, and the remaining fine salt.
Step 6/12
Remove the pork belly from the refrigerator. Massage the herb and spice rub over the meat side only, keeping the rind dry and uncovered.
Step 7/12
Set the pork belly rind-side up on a wire rack placed over a baking tray. The tray should be positioned under the rack to collect rendered fat.
Step 8/12
Roast the pork belly in a conventional oven at 150°C / 300°F for 180 min. Cook until the meat is tender and the rind feels dry.
Step 9/12
Brush the dried rind with the apple cider vinegar. Sprinkle a light additional layer of fine salt over the rind to encourage blistering.
Step 10/12
Raise the oven to 230°C / 450°F using fan-assisted heat. Roast for 20 min, watching closely until the rind blisters and crackles.
Step 11/12
Turn on the oven grill for the final 5 min. Grill until the rind is deeply blistered, puffed, and audibly crackling without burning.
Step 12/12
Rest the pork belly for 10 min before slicing. Cut between the scored lines and serve while the crackling is hot and crisp.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
850 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
3 hours 25 minutes
Overall
3 hours 55 minutes
Difficulty
Level
Hard (3/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian
Geographic
Italy, Europe
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos