Crispy Slow-Roasted Pork Belly

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Appears in Cook's Illustrated November/December 2014, America's Test Kitchen TV

SERVES8 to 10

TIME4 to 4½ hours, plus 12 hours brining

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WHY THIS RECIPE WORKS

For tender, flavorful pork belly with a crisp crown of skin, we started by scoring the skin and rubbing it with salt. To help tenderize and season the meat, we rubbed it with a mixture of salt and brown sugar. We then air-dried the belly ov...

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