Slow Roasted Pork Belly – Czech Pečený bůček
The power of this recipe lies in its simplicity. For the absolute perfect roasted pork belly, you only need two things: meat and a little salt. And actually, plenty of time for the pork to slow cook.
Servings 7
Calories 671kcal
Instructions
- Preheat the oven to
400 °F. - Prepare pork belly: Pat the skin dry with a paper towel. Using a very sharp knife, make shallow parallel incisions in the top surface of the meat. Rub the salt into the scored skin of the belly.
- Pour water into a baking dish and place the meat skin side up in it.
- Roast the meat, uncovered, at400 °F for 30 minutes or until golden brown on top.
- Reduce the oven temperature to300 °F and bake for another 2 hours.
- Occasionally pour the juices from the bottom of the dish over the meat (I personally baste the belly every 20 minutes). You will be rewarded with crispy skin and tender meat for so little work.
- Remove the meat from the oven and let it rest for 10 minutes.
- Cut crosswise into slices about 1 inch (2.5 cm) wide and serve.
Notes
- The basic recipe makes 7 portions.
- SERVING: Czech roasted pork belly is usually served with yellow mustard or apple horseradish. The best side dish is a slice of fresh rye bread!
- Roast pork in a conventional oven; forget the forced air function. We want the meat to be juicy, not dry.
- Pork belly is always roasted with the fat side up.
Nutrition
Calories: 671kcal | Protein: 12g | Fat: 69g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Cholesterol: 93mg | Sodium: 706mg | Potassium: 240mg | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 1mg