Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

The idea was to rub pork belly with smoked paprika, salt, and cracked black pepper before slowly roasting until tender. After an overnight chill, the belly would be sliced and fried crisp.

Recipe Summary

prep:
5 mins
cook:
2 hrs 45 mins
additional:
9 hrs
total:
11 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F (95 degrees C).

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  • Season pork belly with paprika, salt, and pepper. Tightly wrap pork twice in heavy-duty aluminum foil. Place on a baking sheet and bake in the preheated oven for 2 1/2 hours. Turn off the oven; let pork rest in the oven for 1 hour. Remove meat from oven, leaving it wrapped in aluminum foil, and refrigerate at least 8 hours or overnight.

  • Remove pork from foil and slice across the grain in 1/4-inch thick slices. Working in batches, cook pork in a non-stick skillet over medium heat until golden and crisped, 6 to 8 minutes per slice.

Nutrition Facts

308 calories; protein 21g; carbohydrates 1.8g; fat 23.6g; cholesterol 61.7mg; sodium 2017.1mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
06/20/2013
Awesome! It's amazing. Read More
(4)

Most helpful critical review

Rating: 1 stars
05/27/2020
Made a lot of home bacon before and this just does not cut it. Tastes much better when cured properly and if you are not going to eat it all at once, protected from bacteria, ie Prague powder #1. Spend time to do it right and get the taste throughout instead of just surface, or just go buy some. Don't waste a good pork belly on this recipe. Read More
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/20/2013
Awesome! It's amazing. Read More
(4)
Rating: 1 stars
05/27/2020
Made a lot of home bacon before and this just does not cut it. Tastes much better when cured properly and if you are not going to eat it all at once, protected from bacteria, ie Prague powder #1. Spend time to do it right and get the taste throughout instead of just surface, or just go buy some. Don't waste a good pork belly on this recipe. Read More
(2)
Rating: 5 stars
02/14/2015
The flavors came together well and it really was simple to prepare. My husband and I both enjoyed it! Read More
(1)
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Rating: 5 stars
04/22/2017
Best breakfast ever! I ran out of paprika while seasoning so I used garlic piercer on the other half of the batch. Very good! Can't wait to make it again... and figure out how to use the drippings! Read More
(1)