Roasted Pork Belly

Recipe View In a small bowl, meticulously blend the paprika, oregano, cumin, salt, black pepper, garlic powder, onion powder, turmeric, and cayenne pepper. (5 minutes)

Recipe View Generously rub this aromatic mixture onto the non-fat side of the pork belly, ensuring every inch is coated. Envelop the seasoned pork belly in plastic wrap and allow it to marinate in the refrigerator for a minimum of 2 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat. (5 minutes)

Recipe View Preheat your oven to 450 degrees F (230 degrees C). Carefully line a rimmed baking sheet with parchment paper to prevent sticking and facilitate easy cleanup. (5 minutes)

Recipe View Remove the plastic wrap from the pork belly. Position the pork belly on the prepared baking sheet, fat-side up, ready to transform into crispy perfection. Employ a sharp knife to create shallow cuts into the fat, forming an elegant checkered pattern that will enhance the rendering process. Gently massage the lemon juice into the fat, adding a zesty brightness to the dish. (10 minutes)

Recipe View Roast in the preheated oven for 30 to 40 minutes, allowing the fat to begin its enchanting browning transformation. Reduce the oven heat to 350 degrees F (175 degrees C) and continue cooking for approximately 1 hour more, until the fat achieves a tantalizingly crispy texture that will delight your senses. (1 hour 40 minutes)

Recipe View Remove the Roasted Pork Belly from the oven and allow it to rest for 10 to 15 minutes before slicing. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful experience with every bite. (15 minutes)