Oven-browned pork belly with white wine and garlic
(0)
100 min
Under an hour
Sezamo
Fleică de porc rumenită lent la cuptor, scăldată în vin alb parfumat și usturoi zdrobit, cu o crustă crocantă irezistibilă și miez fraged care se topește în gură.
Preparation method
Meat preparation and marinating
Pat the piece of pork belly dry with paper towels to remove any excess moisture. Using a very sharp knife, lightly score the rind or upper fat layer in a diamond pattern, taking care not to cut deeply into the meat.
In a small bowl, mix the sunflower oil with the sweet paprika, dried thyme, salt, and ground black pepper. Crush 4 garlic cloves and incorporate them into the paste. Generously rub the entire piece of pork belly with this aromatic mixture, working it well into the cuts for optimal flavor penetration.
Slow oven roasting
Preheat the oven to 170°C. Place the pork belly in a spacious baking tray and pour the dry white wine and still water around the meat. Add the bay leaves and the remaining 2 garlic cloves, lightly crushed in their skins, to the tray. Cover the tray tightly with aluminum foil or a lid and roast in the oven for 60 minutes.
Chef's tip
For an extra crispy crust, after removing the foil, you can turn on the oven's grill function for the last 5 minutes, watching the meat closely.
The remaining pan sauce can be reduced on the stovetop in a small saucepan for 3-4 minutes for a thick consistency and an intensely concentrated flavor.
27 min
Under an hour
