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Pork Belly
Posted on 2/17/25 at 7:09 pm
Posted on 2/17/25 at 7:09 pm
Saw a recipe for pork bellies and gave it my twist.
Meat Church Blanco Rub - 1 tbsp
Meat Church Holy Voodoo Rub - 1 tbsp
Olive Oil - 1 tbsp
1 - 2 pounds of pork belly
Mix rubs and olive oil in a small bowl.
Pat dry pork belly.
Put pork belly skin side up on a rack.
Coat pork belly with rub.
Heat oven to 300 deg.
Put rack in oven for 2 hours @ 300 deg.
Crisp pork belly at 425 for 20 minutes.
Remove rack and let sit for 10 minutes.
Cut into 1.5” slices.
Man, it’s some kind of good.
Meat Church Blanco Rub - 1 tbsp
Meat Church Holy Voodoo Rub - 1 tbsp
Olive Oil - 1 tbsp
1 - 2 pounds of pork belly
Mix rubs and olive oil in a small bowl.
Pat dry pork belly.
Put pork belly skin side up on a rack.
Coat pork belly with rub.
Heat oven to 300 deg.
Put rack in oven for 2 hours @ 300 deg.
Crisp pork belly at 425 for 20 minutes.
Remove rack and let sit for 10 minutes.
Cut into 1.5” slices.
Man, it’s some kind of good.
Posted on 2/17/25 at 7:32 pm to chrome1007
I’ve been making pork belly a lot lately. I make a cure of 1:1 salt to sugar and rub it on the flesh side. Cure overnight. Put the belly skin side up on a rack over a baking sheet and put salt on skin. Add some water to pan and roast at about 325° for a couple hours. Skin will get super crispy. It’s a Marco Pierre White technique highlighted in the Mission Chinese book.
Great stuff.
Great stuff.
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