Pork belly, with its distinct layers of meat and fat topped with crispy skin, is not only a favorite in many culinary traditions but also an ideal centerpiece for a festive Christmas feast. Achieving the ideal balance of crunchy skin while retaining the meat’s juiciness can elevate your holiday meal. Today, we’ll delve into the nuances of preparing the ultimate oven-roasted crispy pork belly that’s sure to be a Christmas hit.

Pork Belly Crispy Skin 

For many, the journey to perfect pork belly centers around the skin. Traditional techniques often involve scoring, which can disrupt the skin’s integrity during slicing. However, a transformative process has emerged: the salt crust method.

The Salt Crust 

Using a salt crust is a revelation in pork belly preparation. A crust is formed by blanketing the pork belly skin with salt during the initial cooking phase. Once removed post-baking, the skin beneath is seasoned just right, ready to achieve its crispy potential without becoming overly salty.

Flavor Infusion: The Marinade

Beyond the skin’s texture, the meat’s flavor profile is paramount. A thoughtful marinade ensures a depth of taste in every bite. The blend of soy sauce, Shaoxing rice wine, brown sugar, and garlic creates a rich tapestry of flavors that enrich the meat.

Crispy Pork Belly Recipe

Ingredients:

• 2 lb pork belly
• 1 cup table salt

For the marinade

• 1/4 cup soy sauce
• 1/3 cup Shaoxing rice wine
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1/2 teaspoon five-spice powder

Instructions:

1. Preparation: Using a paper towel, pat the skin of the pork belly until it is completely dry.
2. Marinating: Mix all the marinade ingredients in a bowl. Pour the marinade into a rectangular pan that can accommodate the pork belly. Ensure that only the meat touches the marinade, keeping the skin dry. If the marinade level is too high, pour out the excess. Refrigerate for several hours or overnight.
3. Initial Baking: Preheat the oven to 350°F. Line a roasting pan with foil and pour an inch of water at the bottom. Place a wire rack on top and position the pork belly on it, ensuring it’s level. Evenly spread the table salt across the pork belly skin. Bake in the top half of the oven for about 40 minutes.
4. Crisping the Skin: Remove the pork belly and increase the oven temperature to 465°F. The salt should have formed a crust by now. Remove this crust and wipe off any residual salt from the skin. Once the oven reaches the desired temperature, bake the pork belly for an additional 30 minutes until the skin is bubbly and crisp.
5. Serving: Allow the pork belly to cool for a few minutes before slicing and serving.

Are you loving your crispy pork belly? Give your Pinterest board a flavor boost! Add the image below and let others savor this culinary gem. Fresh tastes are meant to be shared!

Pro Tips for the Best Pork Belly

• For those on a low-carb diet, you can replace brown sugar with a suitable sugar substitute.
• Purchasing pork belly from specialized markets, like the Chinese market 99 Ranch, can yield better results. Ensure the butcher doesn’t score the skin.

Crispy Pork Belly Variations to Try:

1. Herb-Infused: Add finely chopped rosemary, thyme, and sage to the marinade for a herbaceous twist.
2. Spicy Kick: Introduce chili flakes, sriracha, or a touch of cayenne pepper to the marinade for a spicy edge.
3. Sweet and Tangy: Incorporate honey, apple cider vinegar, and a dash of molasses into the marinade for a sweet and tangy profile.
4. Citrus Zest: Grate the zest of an orange, lemon, or even a lime into the marinade for a zesty undertone.
5. Asian Flair: Add a splash of sesame oil, a sprinkle of ginger powder, and a touch of hoisin sauce to the marinade for an Asian-inspired flavor.
6. Mediterranean Muse: Introduce a mix of oregano, crushed olives, and a splash of white wine to the marinade for a Mediterranean touch.
7. Tropical Twist: Blend in some pineapple juice, grated coconut, and a hint of rum to the marinade for a tropical flavor journey.

This cream-filled bread called “Cream Pan” (Kurimpan) is one of my favorite pastries in any Japanese bakery. It has been a popular item in Japanese bakeries for as long as I can recall.

In Japan, Cream Pan is one of the best-loved sweet breads. Although traditionally, you wrap thick custard cream in sweetened dough and bake.

In this recipe, you bake sweet, fluffy bread first and then fill it with light custard.

This is the latest method of making Cream Pan, and it’s even more delicious.  

The vanilla custard flows from the top of the moist bread when you open it. It’s so fulfilling that it is almost like enjoying it in heaven.

What is Cream Pan?

Cream Pan is also known as Kurimpan. It’s a type of Japanese sweet bread that’s filled with custard cream. Cream pan is a Japanese bread that has a soft texture similar to famous brioche bread. It’s also similar to Shokupan (Japanese milk bread). 

In the early 1900s, the owner of one of Japan’s oldest bread factories invented the Cream Pan.

His inspiration for incorporating custard cream into the bread dough came from the Choux Cream (cream puffs).

A sequence of deep incisions that wrap around the bread in a half-circle form, almost like a glove, is Cream Pan’s characteristic look.

These cuts were not originally included in this sweet bread but were later added to prevent the bread from developing hollow cavities during baking.

These cuts allow for ventilation, which helps the bread not to burst in the oven.

After you have learned how to make the base for this bread (Kurimpan), you can make many other kashipan and delicious Japanese bread.

Cream Pan 

Cream Pan’s most crucial component is custard cream. Cream Pan’s custard cream ought to be soft enough for you to enjoy the smooth tongue feel. It should, however, have enough body to resist the heat of the oven and remain intact inside the bread. However, in this recipe, we are going to bake the bread first and fill it with custard cream later. 

Cream Pan with very soft cream fillings, especially whipped cream, was most likely produced from Cream Pan purchased earlier from a bakery. It might turn out very differently if you plan to prepare a custard recipe that isn’t meant for this bread.

Although it may be suitable for another use, it may not be suited for oven baking.

Japanese Stuffed Bread Types

Japanese bakeries often offer a variety of bread and pastries with delicious fillings.

1. Melonpan: This Melon shaped bread has a cookie crust. Some Melonpan varieties have cream fillings that are flavored with melon.
2. Anpan: Filled with red bean paste (azuki). In some parts, it’s called Anko.
3. Kare pan: Kare pan, aka curry pan, is a deep-fried bread shaped like a donut; this Kare pan dish is covered with panko breadcrumbs and deep-fried. The Kare Pan filling is a sweet and savory Japanese curry.
4. Choco korone: This sweet bread has a shape of a horn and is filled with chocolate pastry crème, and it’s also known as Chocolate Cornet.

Cream Pan Recipe

Ingredients 

For the dough

• 9 oz all-purpose flour
• 2-3 TBSP of sugar
• ½ tsp of salt
• ½ tsp of yeast
• 3 TBSP of butter
• 1egg yolk
• 5 oz of whole milk

Custard cream

• 3 egg yolks
• 5 TBSP of sugar
• 1 TBSP of flour
• 2 tsp of cornstarch
• 9 oz of whole milk
• 2 TBSP of unsalted butter
• 3/4 cup of heavy cream

Instructions

Bread Dough:

• Combine milk and egg yolk.
• In a bowl, mix flour, sugar, salt, and yeast.
• Gradually add the egg-milk mix to the flour. If dry, add a touch of water.
• Let dough sit for 10 mins to absorb moisture.
• Knead on a surface until smooth (about 2-4 mins).
• Spread dough, add butter, fold, and knead until combined.
• Place in a greased bowl, cover, and let rise for 1 hour.

Custard Cream:

• Gently heat milk and half the sugar.
• Whisk egg yolks with remaining sugar until fluffy.
• Add vanilla, salt, cornstarch, and flour to yolk mix.
• Slowly incorporate hot milk into the yolk mix.
• Return to heat, stirring until thickened (about 1-2 mins post boiling).
• Mix in butter until smooth, then chill in the fridge.

Shaping the Dough:

• Check if dough has doubled. If it shrinks when poked, let rise longer.
• Divide into 8 pieces, shape into buns, and rest for 5 mins.
• Preheat oven to 375F.

Preparing the Custard Cream:

• Whip heavy cream and sugar until foamy.
• Sieve and smooth the chilled custard.
• Gradually mix in the whipped cream.

Baking:

• After 40 mins, brush buns with egg yolk.
• Bake for 15 mins, rotating halfway.
• Remove, wrap in plastic while hot, and cool.

Assembly:

• Make a hole in each bun using a chopstick.
• Fill with custard using a piping bag.
• Enjoy your Cream Pan!

Do you have a soft spot for our Japanese Cream Pan? Pin the photo below and let your Pinterest pals drool a little. Go on, spread the yum!

How to store Cream Pan?

The Cream Pan can be kept at room temperature until ready to use, but the custard cream should be refrigerated before the next day, as it will soon get bad. It’s not something to be concerned about. Trust me; the cream pan will disappear right before your eyes!

Last Words

I really hope you try this cream pan recipe. I really love making these types of sweet bread and if you’ve missed it, you can check this Filipino Ensaymada Recipe or Famous Maritozzi (Italian Sweet Bun). It’s a bit easier to make than the cream pan; however, a cream pan is totally worth the effort. 

If you’ve got zucchini on hand, turning them into zucchini boats is a culinary adventure worth embarking on. This particular recipe is a delightful blend of succulent shrimp, tangy marinated artichokes, a hint of garlic, and a generous sprinkle of Parmesan cheese. Not only is it a protein-packed meal, but it’s also a wholesome and scrumptious way to enjoy zucchini. 

Low Carb Shrimp Zucchini Boats Recipe

Embracing a low-carb lifestyle doesn’t mean compromising on flavor. In this recipe, we’re making a dish that’s both nutritious and delicious. Starting with the natural goodness of zucchini, we introduce the rich textures of raw shrimp.

A buttery foundation, accentuated with garlic herb seasoning, sets the tone. The zest from lemon juice, the distinct character of artichoke hearts, and the aromatic presence of minced garlic come together harmoniously. And to finish, a sprinkle of Parmesan cheese adds just the right touch of indulgence.

Ingredients

• 3 Zucchini, large
• Tablespoon of garlic herb seasoning
• 4 tablespoons of butter
• 16 ounces of raw shrimp
• 1 Tablespoon of lemon juice
• 2 ounces of artichoke hearts, chopped and marinated
• 3 cloves of minced garlic
• 1/2 cup of grated Parmesan cheese
• Cherry tomatoes (optional)

Instructions

• Prepping the Zucchini: Begin by slicing the zucchini lengthwise. Hollow out the center to form a boat-like shape, but keep the scooped-out zucchini aside for later use.
• Seasoning the Boats: Lightly brush the zucchini boats with extra virgin olive oil. For a burst of flavor, season them with garlic herb seasoning.
• Grilling Time: Place the zucchini boats cut side down on a grill set to high heat. Let them grill undisturbed for about 5 minutes until they have a nice char.
• Shrimp Sauté: In a large skillet over medium heat, melt two tablespoons of butter. Once melted, introduce the shrimps to the pan. Drizzle in a tablespoon of lemon juice and sprinkle the remaining garlic herb seasoning. Sauté the shrimps for roughly 6 minutes, or until they adopt a golden hue on the bottom. Once done, transfer the shrimp to a large bowl.
• Zucchini and Artichoke Sauté: Using the same skillet, melt another 2 tablespoons of butter. Toss in the artichoke hearts and the reserved scooped zucchini. Let them cook for about 5 minutes or until they soften. For an aromatic touch, stir in the garlic and let it cook for an additional 2 minutes.
• Assembling the Boats: Lay out the grilled zucchini boats on a baking sheet. Generously fill them with the zucchini and artichoke mixture. Tear the sautéed shrimps into bite-sized pieces and layer them atop the filling. For a cheesy finish, sprinkle your desired amount of grated Parmesan over the boats.
• Broiling to Perfection: Position the zucchini boats under a broiler. Broil for approximately 5 minutes or until the Parmesan cheese is beautifully golden brown.

Got a soft spot for shrimp and zucchini? Give that image below a cheeky pin and let your foodie flag fly high with this low-carb masterpiece! 🍤