Crispy Pork Belly Recipe
Slow roasted pork belly, served crispy with rich sangria sauce
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Ingredients
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Pork Belly
Method
Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the salt and black pepper generously over the entire piece of pork belly. Drizzle with olive oil and massage into the meat. Place the pork belly skin-side up on a roasting rack in a roasting pan.
- 2
Roast the Pork Belly
Roast the pork belly in the preheated oven for about 3 hours, or until tender. Increase the oven temperature to 450°F (230°C) and roast for an additional 30 minutes, or until the skin is crispy and golden.
- 3
Make the Sangria Sauce
In a saucepan, combine the red wine, orange juice, brown sugar, cinnamon stick, star anise, and cloves. Bring to a simmer over medium heat and let it cook for about 15-20 minutes, until slightly reduced and thickened. Remove from heat, strain the sauce, and set aside.
- 4
Serve
Once the pork belly is done, remove it from the oven and let it rest for 10 minutes. Slice into portions and serve with the rich sangria sauce drizzled over the top.