I am looking to roast a piece of pork belly in the oven to get a crispy/crunch skin and juicy meat and fat. I comfortable with scoring and roasting at a high temperature for the first while, but what I cannot find consistency in the net is how long thereafter to cook at the lower temperature in a fan forced oven?? Some recipees call for 3-4hrs others based on internal temperature roughly 165. The objective is to obviously maintain the juicy meat and fat without drying out?? I note also that juiciness will also come down to the amount of fat to meat as too much the latter will mean a dryer outcome.
My local supermarket rotisserie and when I have eaten it at restaurants have wonderful juiciness. The server at the rotisserie informed me that it is ‘steam infused’ which I takeaway as being cooked in a commercial combi steam oven and I assume restaurants do the same.
Appreciate any comment or thoughts on the above for cooling at home particularly cooking time per kg/lbs.
I know there are Asian variations of this dish with sauces and marinades, but at this point looking at the simpler version.
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