Crispy Honey Pork Belly (Print)
Roasted pork belly turns crispy and gets covered in sweet and spiced honey for an irresistible finish.
# Ingredients:
→ Pork Belly
01 -
450 g pork belly
→ Glaze
02 -
60 ml honey
03 -
45 ml dry sherry
→ Spice Rub
04 -
2 teaspoons ground cumin
05 -
2 teaspoons kosher salt
06 -
0.25 teaspoon cayenne pepper
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon smoked paprika
# Steps:
01 -
Let the meat sit for a bit to cool down. Then slice it up and dig in.
02 -
Combine the sherry and honey in a bowl. Spread this mix all over the pork belly. Lower the oven to 120°C and keep cooking for another 20 minutes, brushing with more glaze. Give it one more baste and let it finish baking for the last 10 minutes.
03 -
Set the oven to 175°C. Place the pork belly, skin facing up, on a tray lined with baking paper or in a deep roasting dish. Bake it open in a greased pan for an hour.
04 -
If you marinated overnight, let the pork belly hang out at room temp for about an hour before sliding it into the oven.
05 -
Mix your cumin, salt, smoked paprika, cayenne, and garlic powder in a bowl. Rub all that spice onto every side of the belly, really press it in. Wrap it tight with plastic wrap and chill it in the fridge for at least 30 minutes. Longer—like overnight—is even better.
06 -
Keep your pork belly whole or split it into two pieces, about 25 cm by 2.5 cm by 2.5 cm each. Score the skin in a checkered pattern using a really sharp knife.
# Notes:
01 -
Your pork will taste awesome and have better texture if you let it soak up those spices in the fridge all night.