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My review
Homemade Bacon
Chef John
"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."
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Ingredients
11 h 50 m servings 308 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 200 degrees F (95 degrees C).
- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 308 calories; 23.6 g fat; 1.8 g carbohydrates; 21 g protein; 62 mg cholesterol; 2017 mg sodium. Full nutrition
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Newest
4/22/2017
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 drippi...