Crispy Pork Belly

Name: Crispy Pork Belly
Prep time: 10 min
Cook time: 365 min
Yield: 6
Ingredients: 1/2 pound whole pork belly, skin removed; 1/2 teaspoon smoked paprika, or to taste; kosher salt and ground black pepper to taste; 1 tablespoon olive oil, or to taste

⏱️ Ready in 6h 15m 🥄 Prep 10 min 🔥 Cook 6h 5m 👥 6 servings 👁️ 13 views

Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.

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🔗 Recipe adapted from AllRecipes

#Snack

📊 At a Glance

Prep 10 min

Cook 6h 5m

Serves 6

Difficulty Easy

🛒 Ingredients

1/2 pound whole pork belly, skin removed

1/2 teaspoon smoked paprika, or to taste

kosher salt and ground black pepper to taste

1 tablespoon olive oil, or to taste

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 87

% Daily Value*

Total Fat 7.4g 9%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 352mg 15%

Total Carbohydrate 0.3g 0%

Dietary Fiber 0g 0%

Total Sugars 0g

Protein 4.6g 9%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 200 degrees F (95 degrees C).

Season pork belly all over with smoked paprika, salt, and black pepper.

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.

Roast in the preheated oven until tender for 6 hours.

Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.

Unwrap chilled meat.

Save any rendered fat that falls away when unwrapping pork.

Cut meat into 6 equal-size portions.

Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork.

Season with salt.