Simple Way to Prepare Crispy pork belly with chimichurri in 24 Minutes at Home

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, crispy pork belly with chimichurri. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Crispy pork belly with chimichurri is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Crispy pork belly with chimichurri is something that I’ve loved my whole life.

Place pork belly in a roasting pan, fat side up, and place in the refrigerator. Drain any liquid out of the pork roasting dish and place in the oven. Checking back frequently, cook until your pork belly is dark brown and crispy.

To get started with this recipe, we must first prepare a few ingredients. 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. Take 1 kg pork belly
3. Take 1 large lemon, cut into 1 cm slices
4. Get 1 large onion, cut into 1 cm slices
5. Get 2 bay leaves
6. Prepare 2 tsp kosher salt
7. Make ready 2 tsp freshly cracked black pepper
8. Prepare 1 tsp garlic powder
9. Get Chimichurri
10. Prepare 1 large handful fresh Italian parsley
11. Get 1 shallot, finely chopped
12. Prepare 2 cloves garlic, finely chopped
13. Prepare 1/2 tsp dried oregano
14. Make ready 1/2 tsp red pepper flakes
15. Take Juice of 1/2 lemon
16. Take 1 tbsp Worcestershire sauce
17. Get 1 tbsp red wine vinegar
18. Prepare 3 tbsp extra virgin olive oil

Drain any liquid out of the pork roasting dish and place in the oven. Checking back frequently, cook until your pork belly is dark brown and crispy. Now, pour in about ½ cup of the chimichurri marinade (reserving about ¼ cup for dipping) and toss well until the belly is coated. Crispy pork belly with chimichurri step by step.

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.

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. Put the pork belly in the. Tender, juicy, crispy roasted pork belly served with fresh tomatoes, onions, cilantro, chimichurri sauce and tangy cotija cheese make these Pork Belly Tacos. Crispy pork belly with chimichurri instructions.

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