Comments on: Roast Pork Belly with Garlicky Thyme Gravy

By: Su Ling

Su Ling — Thu, 29 Oct 2009 03:24:41 +0000

I love your idea for Roast Belly. As I am of Chinese ethnicity, I’ve always only known how to roast pork belly the Chinese way (called Siew Yoke).

Thank you for sharing this recipe!

Actually in roasting Chinese Pork Belly, we have a method that makes the skin insanely crispy. Basically you punch little tiny holes into the pork after you score it. But since pork rind is so difficult to pierce what I like to is pierce it after it’s had some time in the oven (5 minutes). This is the technique that most Chinese cooks use to ensure their pork belly’s rind cackles like no business!

I hope this helps you too.

By: chocolate shavings

chocolate shavings — Wed, 28 Oct 2009 23:15:14 +0000

Roasting the pork belly sounds wonderful. And pork belly is absolutely delicious, especially when the skin is that crispy!

By: dp

dp — Sat, 24 Oct 2009 02:43:20 +0000

haha! I did roasted pork belly this week as well. This is probably one of favorite cuts of pork and I’ve been eating way to much of it lately.

Your crust looks wonderfully crisp, exactly the reason I love pork belly!

By: Paula

Paula — Tue, 20 Oct 2009 19:22:40 +0000

Yummm I love pork belly but it’s hard to find it in my part of the world. Looks superb!

By: nina

nina — Tue, 20 Oct 2009 06:27:37 +0000

Oh my gosh…..I am running to the freezer to take my pork belly out. We are having pork tonight, yeah!!!!!!! It looks absolutely scrumptious!!!