Just the thought of a crispy roasted pork belly is enough to make most people’s mouths water uncontrollably. So, why not be the one who cooks this delicious treat and learn the secrets that will make everyone you know happy.
How To Make Crispy Roasted Pork Belly
The recipe and ingredient quantities listed below are for a 1-pound pork belly. If you are cooking more or larger pork bellies, adjust the numbers as needed.
Dry Rub Mix
- 1 tsp Salt
- 2 tsp Sugar
- 1 tsp 5 Spice powder
- 1/2 tsp Black Pepper
Pork Skin Curing Mix
- 2 tsp Salt
- 1 tsp White Vinegar
Preparing The Pork Belly
Get the pork belly out of its packaging, if necessary, and pat it dry with a paper towel. Then, using a meat knife, score 1 inch deep grooves into the meaty side. Flip the belly around and puncture the skin with the tip of your knife. This will allow moisture to escape freely while cooking.
Next up, seasoning. Mix the ingredients for the dry rub, then apply liberally on the meaty side. Make sure to get the rub all in the grooves and to cover every surface evenly. Don’t season the skin.
Now place the belly skin side up onto a grilling rack for easier transport to- and from the grill.
Use paper towels to clean and dry the skin one last time before you apply the cure – make sure it spreads out evenly all over. Place the rack with the pork belly (or bellies) in the fridge for at least 8 hours.
Grilling the Pork Belly
Fire up your cooker, aiming for a cooking temperature of ~400ºF.
Get the bellies out of the fridge and let them come up to room temp. Apply a layer of cure to the skin side.
Place the pork over indirect heat, skin side up, and cook until it’s almost finished (around 45 minutes).
In the last minutes of the cook, move the belly skin side down directly over the heat. Roast the skin until it is crisp and internal temperature hits 154ºF.
Rest and enjoy!
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