Mother’s Day is coming up and I can’t help but to think about the things my mom taught me when I was young. One piece of advice that has stood out in my mind over the years is how to cook pork. ‘You gotta cook pork low and slow. It’s the only way to go’. Not only does this tidbit of wisdom rhyme but no truer culinary words were ever spoken. Cooking pork slow is a good way to prevent the meat from drying out and get the fat to achieve that luscious consistency that just melts in your mouth and makes your brain foodgasm.
Of all the parts of the pig, pork belly might be my favorite cut. I’ve cooked pork belly in a thyme and orange juice sauce, sage and cider sauce or my favorite: soy, ginger and garlic (surely one of the holy food trinities). No mater what sauce it is cooked in, just make sure to cook it slow on low heat then you’ll get that tender, juicy meat with soft and creamy fat. Crisp it up on top and it’s like icing on a cake.
But how does one get that elusive crispy crackling on top? Well, I’ve experimented with many different methods over the years and finally settled on a foolproof way to do it. Simply dehydrate it with a salt crust beforehand. WORKS. EVERY. TIME. I dare you not to devour the whole thing in one sitting.