Name: Crispy Pork Belly
Ingredients: 5 Lb Pork belly; Salt; Ground black peppercorns; Ground cumin; 2 white onions; 2 large carrots; 2 stalks of celery; 1 bulb garlic

Crispy Pork Belly

Course: Main DishesCuisine: Peruvian, Chinese

Indulge in the irresistible delight of Crispy Pork Belly. Seasoned with salt, black peppercorns, and cumin, this 4-5 lb masterpiece is roasted to perfection. Nestled on a bed of white onions, carrots, celery, and garlic, it's a symphony of flavors that culminate in a tantalizingly crispy finish.

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Ingredients

5 Lb Pork belly
Salt
Ground black peppercorns
Ground cumin
2 white onions
2 large carrots
2 stalks of celery
1 bulb garlic

Directions

Rub salt on the skin about 2 Tbsp.
Rub salt, pepper, and cumin on the flesh
Over a cookie sheet place a cooling rack, and place the pork belly.
Put it uncovered into the refrigerator overnight (it could be 24 hours).
Preheat oven to 425F.
With a Paper towel pat dry the skin. Make sure there’s not any wetness.
Put your pork belly over a rack skin side up in the oven for 30 minutes.
After 30 minutes lower the temperature to 355F and roast for one hour.
Time to prep the vegetables! Peel garlic, cut the onions and carrots in one-inch rounds, and celery four inches longwise. Set aside.
When the timer rings remove the pork belly from the oven, carefully with some tongs, and place it on a platter or cutting board.
Remove the cooling rack. We don’t need it anymore.
On the same cookie sheet. Make a bed of veggies. Carefully, with the help of your tongs place the pork belly on top of it.
Put it back in the oven for one more hour.
After one hour broil it for 15 minutes.
Take it out of the oven and let it rest for about 30 minutes.
This is the time that we’ve all been waiting for! Cut it and enjoy the most crunchy, juicy, out-of-this-world pork belly!

Notes

I love this dish with a good onion salad made with lime juice, yellow Peruvian peppers, cilantro, salt and pepper, or as we call it: Sarza criolla.

Crispy Pork Belly

Ingredients

Directions

Notes

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