Good news folks, this method ensures a bubbly, honeycomb-esque layer of crispy goodness every single time. See, the trick to perfect skin is keeping moisture at bay. Some people turn the skin upside down on a tea towel overnight to press out the moisture. Others use baking soda as a drying agent. My method uses salt — a natural moisture extractor.
When you spread the salt over the surface and bake it, a magical alchemy occurs that joins the crystals into one solid crust, all while encouraging a Saharan-like surface on your meat. The only thing you need to be ready for is to start cooking the day before you want to serve it, because the meat should marinate overnight.
I followed this receipt but did not use any marinade mix or refrigerate. Out the package dryed kosher salt and cooked. I used my own drizzled it on after taking out of oven. Point is the pork belly was cooked perfect. Crusty top moist so easy to make. Will be doing this in the future again. Your email address will not be published.
Save my name, email, and website in this browser for the next time I comment. This looos beautiful. I love the combination of pork and cherries, so I will have to give this a try. Thanks Danii You really need to use the fattier cuts of pork to get the most out of the combination so think ribs or belly, it is not so great with loin in my opinion.
What a beautiful looking dish! I've never tried pork belly with cherries but it sounds amazing, will definitely have to try this one.
Jump to Recipe. Continue to Content. Prep Time: 5 hours. Cook Time: 1 hour. Total Time: 6 hours. Instructions Cut the garlic in half. Take the garlic and place in the bottom of the Instantpot with the cherries and white wine. Now rub the pork belly with the oil, salt and pepper and place on the trivet in the pot. Cook on manual high pressure for 60 minutes with a natural pressure release. When the IP has released, remove the pork and press between two baking sheets using weights to press the pork.
When cool enough transfer to the fridge and allow to sit for 4 hours. Strain the liquid from the Instant Pot through a fine sieve pushing the cherries and garlic through with the back of a spoon. This should yield around ml of liquid, reduce this over a hot heat to just 75ml. Slice the pork into nice presentable pieces. Heat meanwhile heat 2 small pans on the stove boil salted water in the first and cook the peas.
Remove the tray from the oven, peel off the foil and turn off the oven. Continue to baste the pork occasionally with the pan juices.
Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it.
Cool completely, then chill for four hours or overnight in the refrigerator to set its shape. Pour off any excess oil from the roasting tray and place over high heat.
Deglaze the tray with a generous splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release the sediment. Boil the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and thickened.
Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a ladle. Adjust the seasoning with salt and pepper. Cut the vegetables in cube. Don't cut too small because they will shrink during cooking. Preheat your oven to degree F. Roast the vegetables for about 30 to 40 minutes.
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