This inexpensive part of the pig is a very forgiving cut that can be left to roast slowly for hours without drying out.
Roasted Pork Belly
I've eaten pork belly that has unscored skin so i knew it was possible, but i hadn't yet come across a recipe that didn't require that step and when i tried not scoring it, the skin just wouldn't get crispy enough.
Recipe Summary Roasted Pork Belly
Roasted pork belly with spices.Ingredients | Pork Belly Recipes Raw
1 ½ teaspoons paprika
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons ground turmeric
1 pinch cayenne pepper, or to taste (Optional)
4 pounds whole pork belly
2 tablespoons lemon juice
Directions
Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.
Info | Pork Belly Recipes Raw
prep:
15 mins
cook:
1 hr 30 mins
additional:
2 hrs 10 mins
total:
3 hrs 55 mins
Servings:
16
Yield:
4 pounds
