Roasted pork belly with spices.

Lora
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

207 calories; 15.7 g total fat; 41 mg cholesterol; 1082 mg sodium. 1.6 g carbohydrates; 14 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2018
This was spectacular. I didn't make any changes. But when it came time to serve dinner I did take the rendered fat and use that. I poured some into the rice to flavor it and the remaining portion went into my cast iron skillet where I sauteed carrots celery Brussels sprouts firm tofu green onions mushrooms and cashews - all seasoned with the same spices plus soy sauce and Worcestershire sauce. I served them all together and we absolutely loved it! Read More
(2)

Most helpful critical review

Rating: 1 stars
11/09/2018
These cook times are way off. Outside came out blackened burnt and inside was still very pink. Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/27/2018
This was spectacular. I didn't make any changes. But when it came time to serve dinner I did take the rendered fat and use that. I poured some into the rice to flavor it and the remaining portion went into my cast iron skillet where I sauteed carrots celery Brussels sprouts firm tofu green onions mushrooms and cashews - all seasoned with the same spices plus soy sauce and Worcestershire sauce. I served them all together and we absolutely loved it! Read More
(2)
Rating: 5 stars
11/27/2018
This was spectacular. I didn't make any changes. But when it came time to serve dinner I did take the rendered fat and use that. I poured some into the rice to flavor it and the remaining portion went into my cast iron skillet where I sauteed carrots celery Brussels sprouts firm tofu green onions mushrooms and cashews - all seasoned with the same spices plus soy sauce and Worcestershire sauce. I served them all together and we absolutely loved it! Read More
(2)
Rating: 5 stars
05/21/2018
OMG! Yummy and easy. Any seasoning will do! Read More
(1)
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Rating: 5 stars
04/23/2018
Tasty!!!!!!! Read More
(1)
Rating: 1 stars
11/09/2018
These cook times are way off. Outside came out blackened burnt and inside was still very pink. Read More
Rating: 5 stars
10/04/2019
Delicious. Will make it again. Read More
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Rating: 5 stars
01/15/2019
Made it as is. Came out wonderful! And it was a while ago! Today going to make it again! Thank you for good recipe. Read More
Rating: 5 stars
03/04/2019
No changes just calibrated my oven and oh scrumptious! I'll have to see how it reheats but I can see myself making this over and over! Tender and parts just crispy right! Thank you for this new addition to my list of family meals!! Read More
Rating: 4 stars
10/27/2019
Was very good -- didn't marinate overnight but didn't need to. Will make again! Read More