Test cook Dan Souza makes a showstopping Crispy Slow-Roasted Pork Belly for Julia in the America’s Test Kitchen!
Get the recipe for Crispy Slow-Roasted Pork Belly: https://cooks.io/2WX78Co
In a nut shell
For tender, flavourful pork belly with a crisp crown of skin, we start by scoring the skin and rubbing it with salt. To help tenderize and season the meat, rub it with a mixture of salt and brown sugar. Then air-dried the belly overnight in the refrigerator to start to dry the skin. Roasting the pork belly low and slow (instead of using the traditional high roasting temperatures) helped further dry the skin and turn tough collagen to gelatin while keeping the meat juicy. Finally, fry the skin, which causes it to dramatically puff up and crisp!