Roasted Pork Belly

Roasted pork belly with spices.

Roasted Pork Belly Ingredients

• 1? teaspoons paprika

• 1? teaspoons dried oregano

• 1? teaspoons ground cumin

• 1? teaspoons salt

• 1? teaspoons ground black pepper

• 1? teaspoons garlic powder

• 1? teaspoons onion powder

• 1? teaspoons ground turmeric

• 1 pinch cayenne pepper, or to taste

• 4 pounds whole pork belly

• 2 tablespoons lemon juice

How to Make Roasted Pork Belly

1. 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.

2. Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.

3. 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.

4. 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.

Roasted Pork Belly Nutritions

• Calories: 207.3 calories

• Carbohydrate: 1.6 g

• Cholesterol: 41.1 mg

• Fat: 15.7 g

• Fiber: 0.3 g

• Protein: 14 g

• SaturatedFat: 5.2 g

• ServingSize:

• Sodium: 1082.2 mg

• Sugar: 0.2 g

• TransFat:

• UnsaturatedFat:

Roasted Pork Belly Reviews

• This was spectacular. I didnt 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

• I have made this a number of times now for my husband and he loves it. I make the recipe as stated with no changes. When I made it today, I drained the grease when I dropped the temperature down to 350, which made the meat less fatty. My husband preferred it that way.

• Tasty

• Two thumbs up I used all the spices in the recipe and did not make any substitutions to cook my 5 lbs Duroc Pork belly from Fareway Meat Market. I had to adjust the cook time though, adding an extra 30 mins at 350F since my pork bellys fat still wasnt brown and crispy after the one hour mark. Final result was tender and juicy, with melt in your mouth fat. I did use a roasting pan with a rack rather than a baking sheet and parchment paper since I didnt want my pork belly to sit in rendered fat. Will be making this again

• OMG Yummy and easy. Any seasoning will do

• Excellent recipe and very simple. I purchased a large package of pork belly from Costco, froze it in 3-4 lb sections and have been using this recipe every other month or so.

• Delicious. Will make it again.

• These cook times are way off. Outside came out blackened burnt and inside was still very pink.

• No changes, just calibrated my oven and, oh, scrumptious Ill 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

• Excellent Love the spice rub. I only cooked the meat for a half hour on 350 because it looked very done. Came out perfect.

• Was very good -- didnt marinate overnight, but didnt need to. Will make again

• Made it as is. Came out wonderful And it was a while ago Today going to make it againThank you for good recipe.