Mexican Crispy Pork Belly (Printable Version)
Golden, crispy pork belly cooked slowly with garlic, lime, and bay leaves for rich flavor and texture.
# Ingredients Required:
→ Pork Belly Preparation
01 -
1.36 kilograms pork belly, skin on
→ Aromatics and Seasonings
02 -
3 cloves garlic, skin on
03 -
2 bay leaves
04 -
1 lime, peel and juice
05 -
5 grams salt
→ Cooking Liquid
06 -
Water, enough to cover pork belly
# Guide to Cooking:
01 -
Cut the pork belly into strips approximately 5 centimeters wide. Score deeply on the meaty side without piercing the skin to allow rendering.
02 -
Place pork strips in a heavy-bottomed pan. Add garlic, bay leaves, lime peel, lime juice, and salt. Pour in water until it just covers the meat.
03 -
Bring water to a boil over medium heat. Cook uncovered for 40 to 50 minutes, stirring occasionally to ensure even heat distribution as water reduces and fat begins to render.
04 -
Reduce heat to medium-low. Continue cooking for 30 minutes, flipping pork every 10 minutes to brown evenly. Cook until pork is golden and skin is bubbly and crispy.
05 -
Remove pork from the pan and transfer to a cooling rack or strainer to drain excess fat. Allow to cool slightly, then cut into bite-size pieces.
# Extra Suggestions:
01 -
Ensure pork belly is thoroughly cooked through to achieve optimal crispy texture. Adjust salt to taste during preparation.