{"id":2485,"date":"2015-02-08T09:55:36","date_gmt":"2015-02-08T15:55:36","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2485"},"modified":"2015-02-07T20:14:24","modified_gmt":"2015-02-08T02:14:24","slug":"roasted-pork-belly","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2485","title":{"rendered":"Roasted Pork Belly"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/02\/Roasted-Pork-Belly.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2488\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/02\/Roasted-Pork-Belly-300x225.jpg\" alt=\"Roasted Pork Belly\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/02\/Roasted-Pork-Belly-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/02\/Roasted-Pork-Belly-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/02\/Roasted-Pork-Belly.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>If you&#8217;re looking for a light, low-calorie meal, this isn&#8217;t it. I calculated the nutritional info based on four ounce servings and it&#8217;s still intense, so govern yourself accordingly.<\/p>\n<p>With so few ingredients, you can&#8217;t hide poor quality. Find yourself a butcher like <a title=\"Frigs Meats\" href=\"http:\/\/frigsnaturalmeats.ca\" target=\"_blank\">Frigs<\/a> that specializes in naturally-raised meat or buy your pork directly from a farmer. Factory meat just won&#8217;t do. As for the balsamic, use the best you can find and afford. The five-dollar grocery store stuff doesn&#8217;t even come close to a quality, aged balsamic and it&#8217;s just to thin and vinegary. I used a black mission fig version from <a title=\"Frescolio\" href=\"http:\/\/www.frescolio.ca\" target=\"_blank\">Frescolio<\/a> and the flavours in it are nothing short of amazing. I strongly suggest lightly drizzling a little more on after slicing the belly.<\/p>\n<p><strong>Time: 4 hours<\/strong><\/p>\n<p><strong>Serves: 12<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>4 cups water<br \/>\n3 tablespoons kosher salt<br \/>\n3 pound piece of skin-on pork belly<br \/>\n\u00bc cup balsamic vinegar (ideally black mission fig)<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Dissolve the salt in the water to make a brine. Place the pork belly in a zipper seal bag and pour in the brine. Remove as much air from the bag as possible, seal and refrigerate overnight.<\/p>\n<p>Preheat the oven to 300F.<\/p>\n<p>Discard the brine and rinse the pork belly under cool, running water.<\/p>\n<p>Score the skin of the pork belly in a crosshatch pattern.<\/p>\n<p>Place the belly skin side up in a shallow roasting pan. Baste the skin with the vinegar, getting plenty into the scoring.<\/p>\n<p>Roast the belly for three hours then, turn oven to 450F and roast until skin is crispy (about 20 minutes).<\/p>\n<p>Remove from oven and let rest for ten minutes. Slice and serve immediately.<\/p>\n<p><a title=\"Roasted Pork Belly\" href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/02\/Roasted-Pork-Belly.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re looking for a light, low-calorie meal, this isn&#8217;t it. I calculated the nutritional info based on four ounce servings and it&#8217;s still intense,&hellip; <\/p>\n","protected":false},"author":1,"featured_media":2488,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/02\/Roasted-Pork-Belly.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2485"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2485"}],"version-history":[{"count":3,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2485\/revisions"}],"predecessor-version":[{"id":2490,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2485\/revisions\/2490"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2488"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}