Crispy pork belly with chimichurri
Crispy pork belly with chimichurri

Hey everyone, I hope you’re having an incredible day today.it is Travis Dean. Today, we’re going to make a distinctive dish, crispy pork belly with chimichurri. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Crispy pork belly with chimichurri is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Crispy pork belly with chimichurri is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have crispy pork belly with chimichurri using 18 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Crispy pork belly with chimichurri:
  1. Make ready Pork belly
  2. Get 1 kg pork belly
  3. Get 1 large lemon, cut into 1 cm slices
  4. Make ready 1 large onion, cut into 1 cm slices
  5. Make ready 2 bay leaves
  6. Get 2 tsp kosher salt
  7. Take 2 tsp freshly cracked black pepper
  8. Prepare 1 tsp garlic powder
  9. Make ready Chimichurri
  10. Take 1 large handful fresh Italian parsley
  11. Prepare 1 shallot, finely chopped
  12. Prepare 2 cloves garlic, finely chopped
  13. Take 1/2 tsp dried oregano
  14. Prepare 1/2 tsp red pepper flakes
  15. Take Juice of 1/2 lemon
  16. Take 1 tbsp Worcestershire sauce
  17. Make ready 1 tbsp red wine vinegar
  18. Make ready 3 tbsp extra virgin olive oil
Instructions to make Crispy pork belly with chimichurri:
  1. The day before, use a sharp knife to score a diamond pattern into the skin of the pork. You want to cut down into the fat but not into the meat. Sprinkle the skin liberally with salt (at least 1 tbsp for a kilo of meat), making sure it gets inside the cuts you just made. Put the pork belly in the fridge, uncovered with the skin-side up, for at least 12 hours.
  2. Preheat your oven to 325 F. Lay the lemon and onion slices in an alternating single layer on a baking sheet. Lay the bay leaves on top. Mix together the kosher salt, black pepper and garlic powder and sprinkle it onto the meat side of the roast. Put the roast skin-side up on top of the lemon, onion and bay leaves. Roast for 2 1/2 hours.
  3. While you're waiting, put the parsley, shallot, garlic, oregano and pepper flakes in a pestle and mortar. Add a good pinch of salt and smash into a chunky paste. Add the lemon juice, Worcestershire sauce, vinegar and olive oil and whisk lightly to combine everything. Refrigerate the chimichurri until you're ready to serve.
  4. Pull the pork belly from the oven and turn the heat up to 450 F. Once it reaches temperature, put the pork back in and roast for 30 minutes until the skin is super crispy. Let the pork rest for 15 minutes before carving. Don't forget the chimichurri.

So that is going to wrap it up with this special food crispy pork belly with chimichurri recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!