• Crispy Pork Belly •
Firstly, on a more personal note, I will be taking a break from Instagram for the rest of the week or maybe a few to mentally recover - my mental health has been going downhill lately. I want to provide daily quality content that I hope you all would love, and I want to enjoy sharing my recipes with everyone as well. So, I believe a break is in order. I’ll be back soon my foodie friends. Thank you for always being there for me 💕
I revisited this pork belly recipe to see if I could make it any better, but I think its soooo good as is 😂 re-sharing this recipe because it’s one of my favorite things to make!
This recipe takes me an hour to make.
1 lb pork belly (find the flattest slab)
1/2 cup course salt or enough to fully cover the top of the skin
2 tsp allspice powder (can substitute with five spice powder)
1 tsp salt
1 tsp white pepper
Boil your pork belly for 5 minutes to loosen the skin. Remove and pat dry.
Using a fork, poke as many holes as you can on the skin’s surface (approx 1/4 inch deep). Pat the skin dry again. Rub the allspice powder, normal salt, and white pepper around the meat except for the skin.
Place your pork belly on a baking sheet lined with aluminum foil. Create a square boat with your foil that securely wraps around the pork belly. Make sure foil should be at least an inch higher than the skin and cover the skin with the course salt. This will keep the course salt in place from falling off.
Place your meat in the over at 395F for 40-50 min depending on how thick your meat is.
Remove from the oven, open your boat, and scrape off the coarse salt from the skin. You may transfer the pork onto another aluminum foil, but no need to make a boat again.
Put this back in the oven middle rack and broil for 10 minutes or until desired crispiness. It’s okay if the edges become slightly black - it can be scraped off afterwards.
Note: If your pork belly skin is burning a considerable amount, move the pork belly to a lower rack or reduce the broil to low.
Wait 10 minutes before cutting and serving!
Bonus: for the sauce, I used soy sauce, water, hoisin (1:1:2 ratio), and a touch of sesame oil.
Favorite thing about pregnancy so far? All the little movements I can feel from the little guy in my tummy! It’s so neat knowing that it’s not me.
Was lacking motivation today and then felt a little kick that I took as “ok mama, it’s time to get up and workout”. Trying my best to stay healthy and strong for this little guy! So far so good 💪🏼
Week 4 day 2 of my program! Looking to commit to your health but not sure where to start! Let’s chat!!
What’s your favorite meal?!
Hands fricken down mine is breakfast! I get super excited! It’s all my favorite things combined in one! Two eggs, vegetables and carbs!!!!! And YES!! I said carbs! You have to eat the right stuff to fuel your body everyday! If I don’t eat this much I can honestly say I will be starving through my day! Healthy breakfasts are a must for me 🥰
How about you?! Do you like breakfast? What’s your favorite meal and why?! Drop a comment 👇 and if you need help I’d love to show you the easiest way of exactly what to feed your body!!!
You got this!
Good morning 😃
Through the Lord's mercies we are not consumed, Because His compassions fail not. They are new every morning; Great is Your faithfulness. (Lamentations 3: 22-23)
Banana, tamarillo, orange juice and date. Topped with golden berries and granola.
Have a blessed Tuesday!
New challenge for the week: How many colors can you add to your plate. It doesn't matter if it's a meal, snack or smoothie bowl. Post pictures and use the hash tag #coloryourplate