Crispy, Meltingly Soft Pork Belly Steak

Crispy, Meltingly Soft Pork Belly Steak

The pork belly is cooked patiently while removing the excess fat, so it cooks up amazingly light. Crispy on the outside, and so soft and juicy on the inside!

Ingredients: 2 servings

Pork belly (block)
about 600 g (300 g x 2 pieces)
Salt and black pepper
To taste
For the balsamic sauce:
Balsamic vinegar
2 tablespoons
1 teaspoon


1. Fold the meat in half, with a bamboo skewer.
2. Season with salt and black pepper, and leave for 5 to 10 minutes.
3. Roast for 30 minutes in a 170°C oven. Turn over, and cook for another 20 minutes. It's done when the juices run clear if you pierce the meat with a skewer.
4. Put the balsamic sauce ingredients in a small pan, and simmer until syrupy. Pour the sauce over the meat. Be careful not to let it burn!
5. If you cook the meat without folding it, it looks like this.

Story Behind this Recipe

I love crispy pork belly...