Busy as all get-out lately, but I thought I’d do a drive-by blog post on this roasted pork belly recipe I tried. I found it on Jamie Oliver’s website, but lost the link, didn’t have the same ingredients, and didn’t throw it on the BBQ at the end because I ran out of propane for the grill, so It’s not Jamie’s recipe, really, nor can I really call it ‘roasted’, but rather ‘baked’. Still a crowd-pleaser, though.
- 2 pounds pork belly
- 3 tsp rock salt
- 1 tsp ground pepper
- 1 tbsp smoked paprika
- 3 tsp ground cumin
- 1 tsp cayenne pepper
- 2 tbsp olive oil
I always pick the fattiest pork belly I can find. (I get weird looks when I ask for that.)
Grind spices together w/ mortar and pestil. Rub dry pork belly on all sides with as much rub as you can make stick, then discard remainder of rub. Put pork belly in small baking dish, drizzle the top with some olive oil and bake for 2 hours at 350 degrees covered in foil. Take out, slice 1/3 inch-thick slices and put back in juice in baking dish.
This turned out really good and was the first pork belly that my older daughter said she actually liked.
Now I have to try this with the last step of throwing the cooked pork belly on the grill to crisp the outside like Jamie recommended.
I didn’t calculate the nutrients but I can guarantee you: eat this stuff as part of a low carb induction and you will get in to ketosis pretty darn quick – and boy, is that pork belly fat creamy and delicious.