Crispy pork belly with chimichurri
Most recipes recommend using the hi-low method for roasts, where the meat is given an initial short blast of high heat and then turned down to low for the remainder of the cooking. I always found it a little problematic, especially if I had sides in the oven also (such as roast potatoes) which always seemed to throw off the timing. I've since switched to the low-hi method, which is the exact opposite, and allows me to leave the crisping of the meat or skin until the very end. This works especially well with pork belly, which is very forgiving when it comes to cooking time due to its high fat content.
Crispy pork belly with chimichurri
Most recipes recommend using the hi-low method for roasts, where the meat is given an initial short blast of high heat and then turned down to low for the remainder of the cooking. I always found it a little problematic, especially if I had sides in the oven also (such as roast potatoes) which always seemed to throw off the timing. I've since switched to the low-hi method, which is the exact opposite, and allows me to leave the crisping of the meat or skin until the very end. This works especially well with pork belly, which is very forgiving when it comes to cooking time due to its high fat content.
Cooking Instructions
- 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.
Top Search in
Similar Recipes
-
Allspice pork chops with apple chimichurri Allspice pork chops with apple chimichurri
Warmly spiced pork chops are highlighted by a sweet and tangy apple chimichurri. Best of all, this dish takes almost no time to whip up.
-
Curry mustard rubbed pork roast with mint chimichurri Curry mustard rubbed pork roast with mint chimichurri
If the name of this dish concerns you, don't worry. The curry in the curry mustard rub isn't overpowering. At all. In fact, it's barely detectable as anything other than a pleasant, mildly-spiced warmth on the crust of the roast. Neither my wife nor my daughter are curry fanatics, and they loved it. As for the chimichurri, well...honestly, it's not entirely necessary to complete the dish. But I just love a nice, bright chimichurri with my pork roast. And this chimichurri is very bright. The swapping of mint for the usual parsley gives it a extra bite which plays well with the savouriness of the roast. Delicious. -
Chimichurri Chimichurri
We've got the perfect sauce for adding some spunk to your meat dishes! With a base of extra virgin olive oil from Spain, chimichurri is an unbelievable blast of flavor that will have you looking forward to dinner. Try our recipe!
-
Chimichurri Chimichurri
Put this on top of ANYTHING. Chicken, shrimp, fish, chips & salsa, or even better - Oysters.
-
Grilled Pork Chops with Pine Nut Chimichurri and White Bean Timbale Grilled Pork Chops with Pine Nut Chimichurri and White Bean Timbale
I never get tired of pork chops. I like the ones with streaks of bacon running through them because when you grill or sear them, they turn out really juicy. Just be careful not to overcook them.
Translated from Cookpad Chile -
Buttered Sirloin Steak with Chimichurri Sauce Buttered Sirloin Steak with Chimichurri Sauce
Love chimichurri sauce here it is on some steak. I was in the mood for this sauce and butter bourbon sauce. So I made both.
-
Homemade kebab with chimichurri sauce Homemade kebab with chimichurri sauce
As I made my own chimichurri sauce earlier. Now I am going to use it for my kebab. I am going to make veggies and chicken kebab. For the veggies kebab you can use any kind of vegetables that you liked. I am using whenever I have in my refrigerator. Let’s start now.
-
Chimichurri Sauce Chimichurri Sauce
A wonderful sauce from Uruguay and Argentina. The recipes vary but these are the basic ingredients. Some add cilantro. Some add fresh oregano instead of dried. Extra Virgin olive oil isn't used, it's usually another type of oil. Some use red chilli peppers instead of red pepper flakes. This is just a simple version for two people to enjoy. -
Classic Chimichurri Sauce Classic Chimichurri Sauce
I first had Chimichurri and a very high-end steakhouse in Dallas, Texas. I have had several versions including the red and this is as close as I’ve come to authentic Argentinian chimichurri. I hope you enjoy!
-
Chimichurri Sauce Chimichurri Sauce
This chimichurri sauce is my non traditional version of the popular garlic herb sauce served with grilled meats and vegetables. I use tge traditional parsley and garlic adding other fresh herbs growing like weeds in my garden. I add other basic flavors for a bright bold fresh tasting addition to most grilled and roasted foods.
-
Grilled Churrasco and Chimichurri Sauce with Reinforced Tostones Grilled Churrasco and Chimichurri Sauce with Reinforced Tostones
This was a recipe for something very special. This recipe and plating featured two panda bears in the background of the image, which you can't see, a delicious sparkling grape wine that I love, and my specialty, which is meats. This delicious Churrasco cut was marinated for 24 hours in wines, aromatic herbs, and citrus, and sealed to hydrate it, making its structure, color, and aroma something out of this world. I hope you follow the steps and do exactly as I leave them for you; you'll feel like you're touching the sky, the universe, and infinity with every piece of this mix...
Translated from Cookpad Mexico -
Arugula chimichurri Arugula chimichurri
Most chimichurri is made from parsley, or cilantro or a combination of both. Peppery, crisp arugula makes this chimichurri unique and complex, whips up in minutes and makes an impressive and delicious accompaniment to any meat dish. Also try with roasted vegetables.
Robynn Schamel
More Recipes
Comments (2)