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RECIPE INDEX
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3 Pieces of Fresh Pork belly.
2 tbsp salt
1 tsp freshly ground black pepper
1/4 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp brown sugar
1 tsp freshly ground garlic
1 tsp freshly ground ginger
1 tsp smoked paprika
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I bought my pork belly in one long piece and cut it into three
pieces. It was just easier to manage.
I seasoned the pork with the salt generously. You need to let
this sit over night in the refrigerator. This process helps to
draw out any excess water in the pork. It crisps up better with
less moisture.
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After your 24 hours, rinse off the salt from the pork and
pat dry with paper towels.
Mix all your spices together in a bowl and season the
pork belly, rubbing the meat all over.
Let this marinate for a few hours, at least 3 hours.
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Pre-heat your oven to 250 degrees F. We are going to
cook the pork low and slow. Place your pork on a wire rack
over a baking sheet.
I cooked my pork for two and a half hours on 250 then I
turned up the oven to 450 and cooked it for an additional
20 minutes. The additional time makes my pork skin crispy!
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Let it rest for 6 minutes after it comes out of the oven for
the juices to redistribute.
I served my pork with a cilantro, ranch dressing and a
touch of hot sauce of course!
It was delish!
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