Oven Roasted Spiced Pork Belly

Oven Roasted Spiced Crispy Pork Belly: an alternative meat cut when the grocery doesn’t have standard chicken or beef.

An interesting result of COVID-19 has been seeing people’s grocery habits. Some items will be out of stock for weeks on end, where others will be completely available in full. It’s a lesson in flexibility, to be sure- a challenge if you will. And not everyone is up to the challenge of dealing with their own emotions while simultaneously attempting to cook with something they’ve never used before. Which is why it feels like the perfect time for you to try pork belly at home.

Sometime last year, Chris and I figured out we could mess with pork belly at home instead of just while consuming ramen out. It’s not a standard cut of meat most Americans work with, but it should be since it’s essentially a fat bacon slab. If that’s not comfort food, I don’t know what is.

Pork belly, especially when cooked to crisp on the top, pairs well with every meal occasion from a breakfast meat change up to a salad topping, a soup add on, and especially with a massive pile of roasted vegetables. It’s buttery soft with a crackly top with an intensely rich flavor that’s perfectly paired with the spice blend we’re using today.

My one thought of wisdom for you before getting started is “plan ahead”. To make this dish crispy, you’ve GOT to leave it uncovered in the fridge to dry out at least overnight, but up to 24 hours. I always hate running into that direction when I’m ready to make something right now so you’ve been warned.

Make Crispy Spiced Oven Roasted Pork Belly!