Easy Boiled Pork Belly Appetizer Recipe for Holiday Entertaining

Boiled Pork Belly Appetizer Sliced and Served on the Chopping Board

Easy Boiled Pork Belly Appetizer Recipe for Holiday Entertaining

Course: Appetizers, Dinner

Cuisine: Hungarian, Romanian, Transylvanian

Diet: Gluten Free, Low Lactose

Keyword: boiled pork belly, boiled pork belly appetizer, boiled pork belly appetizer recipe, boiled pork belly recipe, glazed pork belly recipe, pork belly appetizer

Prep Time: 15

Cook Time: 2

Cooling Time: 2

Total Time: 4 15

Servings:

Calories: 641kcal

Author: Timea

Master the boiled pork belly appetizer recipe! Get simple, step-by-step instructions for a tender, savory starter that will impress guests.

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Metrics - US Customary

Equipment

1 pot
1 bowl
1 kitchen brush

Ingredients

720 g pork belly whole slab
2 l water cold
1 pc onion medium-size, peeled
3 pcs garlic cloves whole cloves
1 tablespoon peppercorns mixed is the best
3 pcs bay leaves I use dry
1 tablespoon sea salt kosher

Spice Paste

½ teaspoon salt fine salt
½ teaspoon ground pepper freshly ground
1 teaspoon paprika sweet
½ teaspoon onion granules better then powder
2 teaspoon sunflower oil neutral oil

Instructions

Place the whole pork belly into a deep pot. Add the cold water, the onion, garlic cloves, peppercorns, bay leaves, and 1 tbsp of sea salt.
Place the pot over high heat and bring the water to a full boil. Then leave the pot to simmer, uncovered or partially covered, for two hours.
Remove the pot from the heat. Leave the pork belly to cool down completely in the water within the pot.
Once the pork belly has cooled completely in the water, remove it from the pot. Pat the pork belly dry using paper towels.
In a small bowl, combine the paste ingredients: ground salt, ground pepper, paprika, onion granules, and sunflower oil. Stir thoroughly until a thick, smooth paste forms.
Using a pastry brush, coat all sides of the pork belly with the paprika paste.
Place the coated pork belly on a plate or in a container and return it to the fridge to chill for one hour.

Video

Notes

Do not pull the pork belly out of the cooking liquid immediately. Allowing the meat to cool completely in the broth is the magic step. As the meat cools, it reabsorbs the flavorful moisture, guaranteeing a succulent, juicy texture that stays tender even after chilling.

Before applying the spice paste, ensure the cooled pork belly is completely dry on all surfaces. Use several layers of paper towels.

After two hours of simmering, carefully poke the thickest part of the meat with a fork or a chopstick. If it slides in easily with little to no resistance, the pork belly is ready.

Nutrition