Crispy pork belly with chimichurri. Place pork belly in a roasting pan, fat side up, and place in the refrigerator. Drain any liquid out of the pork roasting dish and place in the oven. Checking back frequently, cook until your pork belly is dark brown and crispy.

Can pork belly be made in advance? Place the pork belly in a ziptop bag or into a medium bowl and sprinkle with sea salt, then toss well. Now, pour in about ½ cup of the chimichurri marinade (reserving about ¼ cup for dipping) and toss well until the belly is coated. You can have Crispy pork belly with chimichurri using 18 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Crispy pork belly with chimichurri

1. It's of Pork belly.
2. It's 1 kg of pork belly.
3. Prepare 1 of large lemon, cut into 1 cm slices.
4. You need 1 of large onion, cut into 1 cm slices.
5. You need 2 of bay leaves.
6. Prepare 2 tsp of kosher salt.
7. It's 2 tsp of freshly cracked black pepper.
8. It's 1 tsp of garlic powder.
9. You need of Chimichurri.
10. It's 1 of large handful fresh Italian parsley.
11. Prepare 1 of shallot, finely chopped.
12. Prepare 2 cloves of garlic, finely chopped.
13. It's 1/2 tsp of dried oregano.
14. It's 1/2 tsp of red pepper flakes.
15. Prepare of Juice of 1/2 lemon.
16. It's 1 tbsp of Worcestershire sauce.
17. It's 1 tbsp of red wine vinegar.
18. It's 3 tbsp of extra virgin olive oil.

See great recipes for Crispy pork belly with chimichurri too! Crispy porchetta: Dry the pork belly with paper towel. Using a very sharp knife, score the surface of the pork skin, with evenly spaced cuts one centimeter apart. Rub chimichurri on the flesh side, leaving a one c space around the edges.

Crispy pork belly with chimichurri 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..

In a small bowl, combine garlic, lemon zest, thyme, rosemary, one tablespoon fleur de sel, fennel seeds. Place pork onto a chopping board. Cover loosely with foil and set aside. Place roasting pan over a medium heat and bring the cooking liquid to the boil. Return pork to the hot syrup.