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Convection Slow Roasted Pork Belly

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Convection or Convection Bake

Even though convection can’t reduce the cooking time when slow roasting or braising tougher cuts of meat, the circulating heated air ensures juicy results and even cooking. Best of all, you can easily cook another braise simultaneously; this is just one more way convection makes meal preparation easier. 


Roasted Pork Belly in a Convection-Oven
Roasted Pork Belly

The preparation for this recipe requires minimal effort, and the results are superb. Roasted pork belly can be enjoyed as a roast with vegetable sides, and any extra can be cut into small pieces and sauteed, served with fried rice or a noodle bowl, or served with spicy cabbage slaw. There are plenty of ways to enjoy this decadent cut of meat.


We followed a method of cooking the pork belly in a foil packet for the slow-roasting phase. The foil packet captures the rendered fat, and the hot rendered fat basically cooks the meat. Another advantage is that this method makes it easy to contain the fat, cool it, and discard it after cooking.


The spices you use will depend upon the flavor you are going for. Traditional spices such as fennel powder and mixed Italian seasoning will work well, but so will Chinese five-spice powder or a BBQ-style seasoning.


INGREDIENTS


1 3-4 lb. pork belly

Kosher salt

Freshly Ground Pepper

Vegetable Oil

Seasoning of your choice



PREPARATION


For best results, blot the pork belly with paper towels and let it sit uncovered in the refrigerator overnight. The drier the skin, the crispier it will be. 


Heat the oven in the Convection or Convection Bake mode 300 ℉.


Line a small rimmed baking sheet with foil. Place two more sheets of foil horizontally in the pan and fold the sides up to form an open box. This will capture the rendered fat, and since the meat will be cooked in the rendered fat, it will become very tender.


Season the meat (not the skin) with ½ teaspoon of kosher salt, some freshly cracked pepper, and ½ tsp of your preferred seasoning blend. Place the meat in the foil-lined pan and pinch the corners to form a tight seal. Brush the skin with a tablespoon of vegetable oil and place the pan in the oven.

 

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Cook for 2 - 2 ½ hours until the meat is tender.


Remove the pork from the oven, change the oven mode to Convection Roast or Convection Bake, and increase the oven temperature to 450°F.



Carefully remove the pork from the foil packet and place it on a rack in a shallow pan. Return the pan to the oven and cook for another 20 - 30 minutes or until the skin has crisped.


Allow the meat to rest before slicing; we found turning the roast over and slicing it easier, cutting through the crispy skin on the underside.


Allow the rendered fat to cool in the foil-lined pan. Once it has hardened, discard it unless you like to use it for other cooking.


Serves 4


Click here to go to Brisket Braised In Red Wine


Convection Roast Pork Belly
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