Marco Pierre White's crispy pork belly

This is the first time I use Marco Pierrer white's recipe, and it's great.

Marco, you are the man!!!

Recipe

-Pork belly (rinsed and pad dry)
-oil (any kind) just rub enough on the skin to give a shine
-Salt
-Bake at 160-180c in the bottom of the oven, with a tray of water underneath for 2-3 hours or until the skin crispy

Marco's original recipe have a honey glazed as well, I didn't do it, because I like it just the way it is,,,,hummmm pork belly

Category:

Howto & Style

Tags:

• Marco
• Pierre
• White's
• crispy
• pork
• belly

[spacecowboy2k]

what i really really enjoyed was your horse-like smacking. Please keep that up because everyone loves hearing you chew as loud as fucking possible.

[wkkeoh]

dude, cut from the meat, not from the skin. u totally ruined it =.=

[redetrigan]

@wkkeoh FWIW, Marco himself cut it "from the skin." You can see it in the video here on Youtube.

[bludika]

get a better knife

[Adam1804]

@Stabilizerification I've never even heard of cutting it meat first. That would completely ruin all of the work you did to get the crackling. The way you did it was fine.

[unseenforce10]

@divxsamsung me or the goon crunchin the pork crackling?.

[divxsamsung]

@unseenforce10 FAG!!! lol

[nanakon28]

Pro tip: wet kitchen rag under the board makes it so it doesn't move all over the damn place when you're cutting.

Can be dangerous if everything just slipped.

[music77ify]

rape!

[Stabilizerification]

Cut from the meat? So it can make the crackling all Soggy? Just because its the accepted way to do it doesn't mean it's the best. Maybe some idiot messed up the first time anyone ever ate pork belly and his technique just stuck.

[liltd87]

@spacecowboy2k XD

[AmyyWx]

I swear the top two comments are just jealous that they don't get pork belly crackling o.o