Slow-roasted pork belly by Pavel Berky

Name: Slow-roasted pork belly by Pavel Berky
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 500 g pork belly; 100 g salt (+ for roasting); 100 g granulated sugar; 2 l water; 4 cloves garlic; 2 tbsp sweet red paprika; 1 tbsp whole caraway seeds; 1 tbsp whole black pepper; 3 bay leaves; ½ tbsp smoked ground paprika; 200 ml vegetable oil

4 SERVINGS

Masterpiece

Buy all ingredients right below the recipe

INGREDIENTS FOR PREPARATION AND ROASTING

500 g pork belly
100 g salt (+ for roasting)
100 g granulated sugar
2 l water
4 cloves garlic
2 tbsp sweet red paprika
1 tbsp whole caraway seeds
1 tbsp whole black pepper
3 bay leaves
½ tbsp smoked ground paprika
200 ml vegetable oil

MARINATING PROCEDURE

1
Pour water into a pot, add all other ingredients except the meat, and bring to a boil. Then let the brine cool completely.
2
Place the pork belly skin-side down in a deeper baking dish. Pour the brine over it so it is completely submerged. Cover the baking dish with cling film and refrigerate to marinate for 24 hours. If you have the opportunity and time, let the pork belly marinate for up to two days. The flavor will then be much more intense and delicious.

ROASTING PROCEDURE

1
Remove the marinated pork belly from the brine, rinse it lightly under cold running water, and pat dry with a paper kitchen towel. Score the skin in a crosshatch pattern.
2
Peel the garlic and place it in a mortar. Add a generous pinch of salt and prepare a paste. Then mix this with both sweet and smoked paprika and add a little water to create a thinner paste-like consistency. Spread it over the entire pork belly and place it in a clean baking dish skin-side up. Cover the dish with aluminum foil.
3
Preheat the oven to 90 °C and roast the pork belly for at least 6 hours until it is completely tender. After 6 hours, check if the pork belly is soft. Insert a skewer into the side of the meat, and if it passes smoothly through the entire width, it's done. If not, roast for another hour, or as needed.
4
After roasting, remove the pork belly from the oven. Heat oil in a saucepan to a temperature of around 180 °C. Using a ladle, pour the hot oil over the skin to crisp it up.

Pavel Berky

Pavel Berky, finalista soutěže MasterChef Česko je vášnivý kuchař a návrhář. Jeho kulinářský styl je inovativní, spojuje tradiční recepty s moderním přístupem, a využívá kvalitní lokální suroviny. A spoustu jeho receptů nyní najdete i na Rohlík Chef!