Food - Drink
Why You Should Be Wrapping Pork Belly When You Cook It
By MARCO ROSSI
Pork belly is a fatty cut of meat, so it requires a slow cooking process to make it tender. The key to retaining moisture while avoiding overcooking is wrapping the meat in foil.
Doing this helps trap moisture that evaporates from the cut during cooking, allowing it to stew in its own juices, which will also help the belly cook evenly.
To prepare, preheat the oven to 430 degrees Fahrenheit and score the meat with small, shallow cuts to help dissolve the fat. Cover it with salt, pepper, and your preferred herbs.
Wrap it in aluminum foil and allow it to roast for 30 to 45 minutes, then lower the temp to 320 degrees and bake it for another two hours, depending on how thick the cut is.
Once done, give the meat several minutes to rest before cutting it so the juices have the opportunity to redistribute throughout the cut, then dig in.