Store-bought vanilla frosting contains a high amount of sugar that supports caramelization during cooking and enhances flavor and texture through the Maillard reaction. Even coating matters, and frosting is designed to adhere to foods, making it a quick way to cover pork belly evenly. Vanilla pairs well with pork, adding an extra flavor dimension. To use it, season pork belly with salt and pepper, place it skin-side up on a wire rack over a rimmed baking sheet, and roast in a preheated 225°F oven for a couple of hours. Spread frosting over the surface, roast for another hour, apply a second lighter frosting glaze, then broil briefly to finish.
"Adding sugar aids in the caramelization process, as the meat is cooked and undergoes the Maillard reaction; this increases the flavor and texture, and is a large part of why brown sugar is often included in barbecue rubs or ingredients like honey or maple syrup are used in glazes. Store-bought frosting, which is intended to adhere to other foods, is a quick and easy way to evenly coat your pork belly, yielding deliciously crispy meat."
"Employing vanilla frosting carries additional benefits, as vanilla and pork go unexpectedly well together. To try this yourself, season your pork belly with salt and pepper, then arrange it on a wire rack over a rimmed baking sheet, with the pork belly's skin facing upwards to achieve maximum crispiness, then load it into a preheated 225 F oven."
"After roasting for a couple of hours, remove the meat and evenly spread the frosting over its surface before roasting for another hour. Remove the pork once again and treat it with a second, lighter glaze of frosting, then finish the meat with an additional 10 minutes under the broiler."
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]