Roasted Pork Belly
Slow roasted until it reaches peak tenderness, this juicy and flavorful pork belly is the stuff that 5-star reviews are made of. This versatile recipe works beautifully to touch up sandwiches, salads, appetizers or can even be served as a standalone entrée.
Ingredients:
- Pork Belly whole, raw - 12-14 avg. Lbs.
- Onion, yellow, chopped med size - 2 Cups
- salt and pepper mix - As needed
- Sugar, granulated - 1 Cup
- Sunglow, Liquid - 1 Cup
Preparation:
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Pat the pork belly dry from the excess liquid with a paper towel and season the pork belly well on both sides well. This should be done 24 hours in advance to allow the seasoning to penetrate into the meat for better flavor. Rub in 1/2 cup Liquid Sunglow on each side of the pork belly after seasoning to seal in the seasonings. Place te pork in the cooler for 24 hours - do not cover, allow to air dry.
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Place the pork belly in a deep pan with the cut onions underneath it. Place the pork belly in a 425F degree oven for 1-1/2 hours and then reduce the heat down to 225F degrees for 2 hours.
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When the pork belly has completed the cooking process pull out of the oven and place into a 4" hotel pan and cover with a piece of parchment paper. Place a 2" hotel pan on top of the pork and then place 3 #10 cans in the 2" hotel pan and compress the pork belly overnight in the cooler.
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Cut the pork belly into 2" wide loins, slice into 1-1/2" thick pieces for frying.
Serving Suggestion: This pork belly can be used for frying, grilling, or even pan-frying. It is a versatile product. Can be used as an appetizer, sandwich, topper on a salad, nachos, nice addition to a burger, and as an entrée.
