Crispy Pork Belly Reconstruction Grill

This recipe tackles your tricky pork belly issue by separately crisping the fat/crust and rehydrating the boiled meat for softness. The result is a delightful contrast of crunchy, juicy fat and tender meat, grilled to perfection.

Steps

1. Pat the pork fat dry and score the skin finely if not already done. 2. Rub the pork fat with sea salt and smoked paprika; set aside. 3. Lightly oil a grill pan over medium heat. 4. Place pork fat skin-side down; press gently. Grill for 8-10 minutes until the skin blisters and becomes crunchy and golden. 5. Flip the fat and cook the other side briefly for 2 minutes, then remove and keep warm. 6. In a small bowl, toss boiled pork meat with olive oil, black pepper, minced garlic, rosemary leaves, and lemon juice to rehydrate and tenderize. 7. Grill the pork meat over medium heat for 3-4 minutes just to warm and infuse flavors. 8. Arrange the crispy pork fat and grilled meat together on a plate, ensuring the fat remains crunchy outside and juicy inside, while meat stays soft. 9. Serve immediately for best texture contrast.

100g boiled pork meat, cut into bite-sized pieces 80g pork fat with skin, scored 1 tsp sea salt 1/2 tsp black pepper 1 tsp olive oil 1/2 tsp smoked paprika 1 clove garlic, minced 1 sprig rosemary Juice of 1/2 lemon