In honor of Cinco de Mayo, here's a recipe that can turn a mundane Monday or a tiresome Tuesday into a fiesta! These pork chops...Read More
Crispy Pork Belly
You can do lots of stuff with pork belly.
I went the super-simple route and oven-roasted it to crispy, luxurious perfection — with some cumin, of course.
Crispy Spiced Pork Belly
2 pounds pork belly
3 cloves garlic, crushed
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 tablespoon lemon juice
1/2 tablespoon salt
Pat the pork belly with paper towels to dry off any moisture. Turn the belly fat side up on a cutting board and score the fat using a sharp knife. Turn it over and use a fork to poke the meaty side.
In a small bowl, mix the garlic, pepper, turmeric, and cumin. Rub the spices all over the pork belly, starting with the meaty side. Wrap tightly in plastic wrap and place in the refrigerator to marinate, 2 hours or overnight.
When you’re ready to cook the pork belly, preheat the oven to 425F. Cover a baking sheet with parchment paper and place the pork belly fat side up on the baking sheet. Rub the fat with the lemon juice and sprinkle with the salt.
Place in the oven and roast for 30 minutes, then reduce the heat to 350F and roast for an additional 1 hour, until the pork is well-browned and crisp. Remove the oven and allow to rest 10 minutes, then cut into pieces and eat like an animal. Or maybe that’s just me.