Recipe by Chef Paul Mercurio
Ingredients
1.5 kilo pork belly
1 teaspoon salt
2 tablespoons of olive oil
1 teaspoon celery salt (I used celery seeds)
1 teaspoon fennel powder (I used ground dill)
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon cumin powder
½ teaspoon salt
1 teaspoon paprika
Method
Pre heat oven to 450F (I went closer to 500F)
In a large baking tray that will hold the pork,place the pork belly skin side up in the tray on a rack.
Using a serrated knife or a Stanley knife (box cutter) score the pork belly well.
Pour the olive oil over the skin and then rub the teaspoon of salt into the skin.
Turn the belly over so the skin is down on the rack.
In a mixing bowl combine the rest of the ingredients and rub into the meat of the pork belly – do not rub it on the skin nor do you oil the meat.
Make sure the meat is well coated with the spice rub.
Use a paper towel to wipe any excess spice rub off the baking tray and then place the tray into the hot oven.
Cook for half an hour then turn the heat down to 290-300F and cook for another 1 ½ hours.
Turn the pork belly over so the skin is up,turn the oven back up to 450F and cook for 20 – 30 minutes or until the skin is super crispy.
I lined the tray with foil and emptied the rendered oil out before turning up the heat to finish.
If you must finish under a broiler,keep a close eye on it so it doesn't burn.
Cut into 4cm squares.I cut it skin side down,so you can press a knife through the crisp rind.
This is addictive and it is very tempting to just eat on its own,however it goes great with a rice salad or potato salad along with a cold beer!
Serves 4 as a main 8 as an entree.
(nope,I ate all of it myself)
