© 2026 | http://angiesrecipes.blogspot.com
 |
 |
© 2026 | http://angiesrecipes.blogspot.com
The key to great pork crackling is to ensure your pork rind is perfectly dry for maximum crackling. Blasting the pork in a very hot oven to begin with to get the skin crunchy, then slow cook it for a further 90 minutes in a bath of spiced milk (inspired by the Italian classic maiale all latte or pork in milk), which makes it really moist and tender. For the crispiest crackling, make sure you don’t splash milk on the rind when you add it. You can roast some potato wedges with the pork to help soak up the milk. Alternatively, serve them with a simple mashed potato or polenta to absorb the milk sauce. I served the pork belly with a radicchio salad tossed with a red wine vinegrette (Thank you, David, for this great idea), and used the milk to bake some bread
©angiesrecipes.
|
- Preheat oven to 240C/460F. Pat the skin of the pork belly really dry and season the flesh side with pepper and half the salt.
- Place pork belly, skin side up, in a 28-32cm x 25cm metal baking tray. Rub the pork belly skin with lard or schmaltz. Rub the remaining sea salt into scored skin. Roast for 25-35 minutes or until skin starts to blister.
- Remove the tray from the oven. Reduce oven temperature to 180C/350F. Carefully pour the milk around the meat to come about half to two thirds of the way up the sides of the pork. Add garlic halves, sage and fennel seeds to milk. Roast for a further 1½ hours or until the meat is meltingly tender. If the skin needs more crisping, turn the grill on for 5 minutes but watch like a hawk as it can quickly catch and burn.
- Remove the pork from the oven, lift it out of the tray and transfer to a plate. Discard the excess liquid. You can roast some potato wedges with the pork belly to soak up the milk. Set aside to rest for 10-15 minutes before carving.
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
This looks fantastic, Angie! I love roast pork!
ReplyDeleteYummy-Christine cmlk79.blogspot.com
ReplyDeleteI bet that is so good, juicy and tender, YUM!
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeletePork belly is a great protein
ReplyDeleteGood food, of everything on the plate I would eat the salad, I am like a rabbit :)))
ReplyDeleteI wish you a nice Sunday, hug!
Looks and sound good, Angie. We are having the same for dinner this evening :)
ReplyDeleteThe crackling looks amazing! Time for me to get some pork belly again.
ReplyDeleteNo elijo nunca estos cortes de carne y menos los preparo en leche como tú has hecho pero me ha gustado tanto esta receta que me la voy a guardar para hacerla en algún momento y probarla, esa costra crujiente llama mucho la atención.
ReplyDeleteThis looks incredibly rich and comforting, especially with the contrast between the crispy crackling and the tender milk braised meat underneath. I like that you included the details about keeping the skin dry because recipes like this really depend on technique as much as ingredients. The fennel, sage, and garlic probably give the pork such deep flavour without overpowering it. Serving it with the radicchio salad also sounds like the perfect balance against the richness of the pork belly. I recently shared a new post on my blog too and would love for you to stop by and read it www.melodyjacob.com
ReplyDeleteVrlo lijepo i ukusno. Sigurna sam
ReplyDeleteWow, looks delicious Angie, thanks for sharing.
ReplyDeleteTake care, enjoy your day and happy new week.
...I can add this to the long list of things that I've never eaten.
ReplyDeleteThe visual appeal alone would have us all licking our lips!
ReplyDeleteWishing you a pleasant Sunday lunch! It is almost 30C here, had to take out shorts and short sleeves.
ReplyDeleteJust saw this on Instagram—it looks incredible.
ReplyDeleteBeautiful! I haven't had Pork belly in ages Angie and this looks like the perfect recipe for a leisurely Sunday dinner!
ReplyDeleteI've wanted to try making pork belly, and now I know how to go about it. This looks delicious Angie. Enjoy the rest of your weekend.
ReplyDeleteAngie this looks absolutely stunning!! You really nailed this one.
ReplyDeleteWhat a beautiful dish! Almost too pretty to eat. But I bet it's delicious!
ReplyDeleteLooks wonderful Angie!
ReplyDeleteIt looks perfect! I remember I tried to prepare something like it long time ago but finally I made some mistakes and it was awful
ReplyDeleteLooks great :)
ReplyDeleteAll the best Jan
The crust looks totally fantastic!
ReplyDeleteI'm sure this is a wonderful dish that most people would enjoy.
ReplyDeleteI wish you a wonderful Monday, HUG
ReplyDeleteSuch a delicious idea, Angie! That pork belly looks wonderfully crispy and irresistible.
ReplyDeleteOh how I love pork belly! This recipe sounds perfect! I’m not getting your blog posts again…. What a pain.
ReplyDeleteHTTP://www.chefmimiblog.com
Mimi, use Feedrabbit email sub. at my side bar or under the post. Or just sub. it to your reading list. They are more stable.
DeleteLooks amazing, Angie! I do love pork braised in milk but I'd never thought to try the method out on pork belly. I'm going to give this a go!
ReplyDeleteMy partner would love this Angie, he is a massive pork fan! :-D
ReplyDeleteHi Angie, That is some really great looking pork! Hope all is well. Take Care, Big Daddy Dave
ReplyDeleteThis looks simply amazing! So creative
ReplyDeleteJulia x
This crispy milk‑braised pork belly is exactly my kind of dish, rich, golden, and with that shattering crackle on top that I can never resist.
ReplyDelete