FoodMakers on Nostr: A restaurant owner taught me! The secret is in what's inside! Roast crackling ...
A restaurant owner taught me! The secret is in what's inside!
Roast crackling
INGREDIENTS: - 1kg Pork belly - 150g butter - 2 cloves garlic - salt to taste - Black pepper to taste – Coriander or parsley to taste - 1 col. lemon pepper dessert
WAY OF DOING: Cut the pork belly skin horizontally and vertically. Turn the belly over and cut the meat vertically. Reserve.
In a bowl, place the butter, salt, chopped garlic, parsley, lemon pepper and mix. Spread the filling on the pork belly meat. Roll up, secure with string and set aside.
Place the roll inside cellophane paper (it bakes easily), make another layer with aluminum foil and place it in the pan. Place in the preheated oven at 180º for approximately 1h20.
Remove the aluminum foil and butter, return to the oven for 10 minutes. Remove the string and, once the oil is very hot, pour it over the pork belly skin. Serve!
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