If you love, bacon, you’re going to love some slow roasted pork belly! With the holiday season upon us (and overabundance of sweets) it’s the perfect time to try this decadent and savory appetizer.
Pork belly is what bacon is made from. It is commonly used in East Asian cuisines – slow cooked as a slab or sliced. One can usually find slabs of pork belly at Asian grocery stores (strolling through the ones near the box – H-Mart and Ranch 99 is my newest hobby!), but ideally you would want to get some pastured pork belly (Yonder Way Farms carries it).
- 2 lb pork belly (usually available skinless, but with the skin is good, too)
- 2 tsp of all spice (or Chinese five spice powder)
- 2 tsp cayenne pepper
- 2 tsp fresh ground black pepper
- 2 tsp salt (to taste)
- 1-2 tsp vinegar (I used Rice wine vinegar, but Apple Cider, Regular White Vinegar, Balsamic vinegar will work as well)
For the dipping sauce:
- 4 tb sp organic tamari (or coconut aminos)
- 2 tsp chili flakes
- 1 tsp fresh ground black pepper
- Lightly score the pork belly on the fatty side, and all other sides as well.
- Mix the allspice, cayenne and black pepper and massage this mixture into the pork belly.
- Wrap the pork belly in cling film and place in the refrigerator for at east two hours, but overnight if possible.
- When you’re ready to cook the pork belly, remove it from the refrigerator and let it return to room temperature. Wipe off any moisture from the pork belly using a paper towel.
- Pre-heat the oven to 425F. Line a baking sheet with tin foil.
- Sprinkle salt and brush the vinegar on the fatty side of the pork belly.
- Let the pork belly roast for 30 mins, as you see it develop an even brown. Then, turn the temperature down to 350F and let it roast for another hour until it’s tender.
- When you remove it from the oven, let it rest for 5-8 minutes before slicing.
- For the dipping sauce, combine the tamari, chili flakes and pepper.