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#porkbelly
In this episode of Meat Basics, I go over how to make roasted pork belly 2 ways. This is a very simple carnivore recipe that I think you’ll really enjoy.
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||Recipe||
Pork Belly #1
1 1/2 lb Skin on pork belly
2 tbsp of oil of choice (used olive oil in video)
1 1/2 tsp salt
1/2 tsp black pepper
1) With your sharpest knife, make a cross hatch pattern about 1/8″ deep into the skin.
2) Coat on all sides with your oil, salt, and pepper.
3) EITHER, place onto an oven rack directly with a pan underneath to catch your drippings OR place directly on to a sheet pan and then cook at 425°F for 1 hour and then turn your oven to broil for 5 minutes.
4) Remove from oven and let rest in the fridge for about an hour.
5) Once chilled, cut thick slices and sear in a pan over medium-high heat.
Porky Belly #2
1 1/2 lb Skin on pork belly
1/2 Cup liquid aminos OR soy sauce
1/2 Cup distilled vinegar
1 tsp of a pepper blend (or just black pepper)
1) With your sharpest knife, make a cross hatch pattern about 1/8″ deep into the skin.
2) Place your pork into a ziploc bag along with your pepper, aminos, and vinegar. Give this a thorough rub to ensure everything is mixed well and spread evenly. Press out as much air as possible and let marinade in the fridge for 2 hours minimum and up to 8 hours.
3) Remove your pork belly from the fridge and pat dry.
4) EITHER, place onto an oven rack directly with a pan underneath to catch your drippings OR place directly on to a sheet pan and then cook at 425°F for 1 hour and then turn your oven to broil for 5 minutes.
5) Remove from oven and let rest in the fridge for about an hour.
6) Once chilled, cut thick slices and sear in a pan over medium-high heat.
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