Sweet & Savory Crispy Pork Belly
What is not to love about a crispy, succulent, perfectly balanced sweet and savory flavored pork belly? Perfectly paired with our Rietvallei Cabernet Sauvignon (they make a wonderful couple). The dry-rub recipe used in this recipe is simply incredible, prepare to be amazed.
500 gram to 1kg pork belly (deboned).
3 tsp smoked paprika
2 tsp salt
2 tsp ground black pepper
3 tsp garlic powder
2 tsp onion powder
6 tsp brown sugar
2 Tbsp canola oil or olive oil
1. Preheat oven to 100 degrees C.
2. Mix together the smoked paprika, salt, ground black pepper, garlic powder, onion powder, and brown sugar. Season pork belly all over with the rub mixture, wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
3. Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature.
4. Cut meat into 8 to 10 equal-size portions. Make slashes in the fat-side of the pork. Season with salt.
Heat 2 tablespoons of canola cooking oil or olive oil in a skillet over medium heat. Place pork belly, fat side down, in hot cooking oil; cook until well-browned on all sides and heated through 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil, and season with pepper.