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Crispy Oven Pork Belly (Poretta)
A tender, juicy Italian‑style pork belly with light, crackling skin made entirely in a home oven. The method combines a low‑temperature poach to keep the meat moist with a high‑heat blast for perfect crackling, all without special equipment.
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Cost Breakdown
Critical Success Points
- • Horizontal book cut and shallow incisions
- • Seasoning the skin with salt
- • Low‑temperature poach at 120 °C
- • 15‑minute steam‑off before high heat
- • High‑heat roast at 250 °C for crackling
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • The oil brush can cause splatter; keep face away from the oven door when opening.
- • Use oven mitts when handling the hot tray and wire rack.
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