Slow-Roasted Salt and Pepper Pork Belly
Tender and juicy pork belly is slow-roasted to ensure there is plenty of the crispiest, crunchy skin. Simple to prepare, this is a showstopping main course that is sure to impress.
Cut: Pork Belly
Prep Time: 5 minutes
Cook Time: 2 hours 25 minutes
Number of Servings: 6-8
Ingredient:
3 lb (1.5 kg) boneless pork belly
1 tsp (5 mL) canola oil
2 tsp (10 mL) fine sea salt
1 tsp (5 mL) freshly ground pepper
Directions:
Preheat the oven to 300ºF (150ºC ). Place the pork belly on a cutting board. Pat dry with paper towels. This will ensure that there are plenty of crispy bits, so be sure to pat the skin so it’s very dry.
Transfer the pork belly to a 9x13-inch (22 x 33 cm) baking dish. Rub the canola oil onto the skin and the meat, then rub the salt and pepper all of the skin and meat as well. Place the belly so it’s skin side up.
Roast for 2 hours. Turn the temperature up to 450ºF (230ºC) and roast for another 20-30 minutes until the skin is crispy golden brown.
Remove from the oven and tent with aluminum foil. Let the meat rest at least 10 minutes before slicing.
Use a serrated knife and carve the meat into slices and serve.
Nutritional Analysis:
YIELD:
6-8 servings.
SERVING SIZE:
7 oz (200 g).
| Per Serving | |
|---|---|
| Calories | 980 |
| Total Fat | 100 g |
| Saturated Fat | 36 g |
| Cholesterol | 135 mg |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Sugars | 0 g |
| Protein | 18 g |
| Sodium | 650 mg |
| Potassium | 351 mg |
Source: Renée Kohlman