Pork Belly Rub
Makes enough rub for a 6-ounce piece of pork belly.
Servings: 2
Calories (Estimated): 445kcal
Equipment:
- measuring spoons
- mixing bowl
- paper towels
- cast iron pan
- kitchen tongs
- knife and cutting board
Ingredients:
For the dry rub:
- ¼ teaspoon smoked hot paprika
- ⅛ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon ground fennel seed
- ¼ teaspoon dried oregano
- ⅛ teaspoon salt
For the pork belly:
- 6 ounce piece of pork belly
Instructions:
How to make the dry rub:
- Add all ingredients to a small bowl. Stir until well combined.
How to roast the pork belly in the oven:
- Pat the pork belly dry using paper towels, then rub evenly with the seasoning on all sides. Transfer to an airtight container and refrigerate for 4 hours.
- Very lightly oil a cast iron pan, then set the pan into the cold oven. Heat the oven to 450 degrees F. with the pan in it.
- Once the oven has reached 450 degrees, set the pork belly into the hot pan using kitchen tongs. Roast, uncovered, for 15 minutes, turning every 5 minutes.
- Reduce the oven temperature to 275 degrees F. Continue to roast the meat uncovered until tender, turning every 15 minutes. (This will take another 30 minutes to 1 hour, depending on the thickness of the piece.)
- Transfer the roasted pork belly to a plate lined with a paper towel to soak up excess fat. Transfer to a cutting board and slice.
