Honey Glazed Crispy Pork Belly

• Paleo

• Meat

  • 1 lb Pork belly

• Produce

  • 1/2 tsp Garlic powder

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1/2 tsp Cayenne, powder
  • 1 tbsp Kosher salt
  • 1 tsp Paprika, smoked

• Nuts & Seeds

  • 2 tsp Cumin

• Beer, Wine & Liquor

  • 3 tbsp Sherry, dry

Found on keviniscooking.com

Description

Directions

• Slice into 2-3 10 x 1 x 1 slabs of pork belly, depending on size of pork belly. Score the skin with a sharp knife with crosshatch marks. Cut the one piece of pork belly into 2-3 long strips (see Note 1).
• In a small bowl mix together the spice rub. Rub the pork belly all over with spice rub to ensure its coated. Refrigerate covered for 30 minutes or preferably overnight.
• Preheat your oven to 350°F. Roast uncovered in greased pan for 60 minutes skin side up.
• In a small bowl combine honey and dry sherry. Baste pork belly with honey sherry mixture. Drop temperature to 250°F and continue to render for 20 minutes. Baste one more time and continue cooking for 10 more minutes.
• Allow to cool before slicing.

Nutrition