Simple Way to Make Quick Crispy pork belly with chimichurri

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, crispy pork belly with chimichurri. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Crispy pork belly with chimichurri is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Crispy pork belly with chimichurri is something that I have loved my whole life.

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

The ingredients needed to make Crispy pork belly with chimichurri:

1. Make ready Pork belly
2. Get pork belly
3. Make ready large lemon, cut into 1 cm slices
4. Take large onion, cut into 1 cm slices
5. Prepare bay leaves
6. Prepare kosher salt
7. Get freshly cracked black pepper
8. Prepare garlic powder
9. Get Chimichurri
10. Get large handful fresh Italian parsley
11. Prepare shallot, finely chopped
12. Get garlic, finely chopped
13. Prepare dried oregano
14. Prepare red pepper flakes
15. Prepare Juice of 1/2 lemon
16. Make ready Worcestershire sauce
17. Make ready red wine vinegar
18. Get extra virgin olive oil

The pork skin is incredibly crispy, perfectly golden, and the prep work is very minimal compared to all the other pork bellies I've made. I've been obsessed with making the perfect crispy pork belly. I've had some success (here and here), but one thing that really bothered me was having to score the skin. Crispy Pork Belly Chicharon might look like your regular lechon kawali.

Steps 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.

I've had some success (here and here), but one thing that really bothered me was having to score the skin. Crispy Pork Belly Chicharon might look like your regular lechon kawali. How to Cook Crispy Pork Belly. There are two cooking methods involved in making the crispiest pork belly. Fortunately, these methods are exactly the same as making lechon kawali.

So that’s going to wrap it up with this exceptional food crispy pork belly with chimichurri recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!