Two Day Pork Belly

Two Day Pork Belly

Oh the illustrious pork belly. It is revered by many but cooked by few. Why is that? It is so damn easy to make that I feel like more people should be cooking this delicacy in the comfort of their own homes. The one set back is that if you want it to be super amazing, it is going to take time. When I say time, I mean 2 days. Can you wait that long? Try this recipe out and you’ll see – it’s worth the wait.

Ingredients:

2 lbs pork belly

1 tsp paprika

1 tsp cayenne

2 tsp black pepper

2 tsp garlic powder

2 tbsp brown sugar

1 bottle of Samuel Smith’s Oatmeal Stout

olive oil

Directions:

Usually pork belly will come frozen in a slab. Let it thaw overnight in the refrigerator.

When you’re ready to cook, pat the slab dry and score the top (skin/fat). Mix the rub ingredients in a bowl. Rub the whole slab with olive oil and then rub with the powdered mix. Let the pork belly hang out in your refrigerator for an hour or two to let the spices soaked in.

When you’re ready to cook, preheat the oven to 500°F. Place the slab in a roasting pan, skin side up for about 10 minutes (give or take a few) until it starts bubbling. You really need to be diligent about checking it because as soon as starts getting bubbly all over, you should turn the oven down to 325°F for 90 minutes. Notice I didn’t have a roasting pan – mine is the poor version of a roasting pan a.k.a. a pizza pan on top of a cookie sheet. It did the job.

After the 90 minutes is up, lay the pork belly in the pan (I had to grab a new one – you shouldn’t have to if you’re using a roasting pan) and pour in the stout. Let it simmer in the oven for another hour.

When the cooking is complete, remove the pork belly and let it rest for 15 minutes. Slice it up and then leave it in the refrigerator overnight. I saved the juice and pour a little bit over the meat while it went to bed. In the morning or whenever you decide to eat the sliced up pork belly, pat it dry with a towel and then fry on the stove with a little bit of oil until it is browned. The finished product can be used in tacos, served with eggs, topping for sandwiches…the possibilities are endless. I’ll post the recipe that I used it for in a couple of days.

 

Published by

drinkandspoon

A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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