How to make a savoury Roasted Pork Side, Belly with Cracklin
Savoury roasted pork side (known in some parts) which I found out recently it’s also known as belly. I’ve found that since adopting the ketogenic lifestyle that I’ve been cooking different things and experimenting more than I had previously. Nowadays, I look forward more flavourful, satiating meals and this roasted pork side is no exception. It’s a wonderful, tasty fat bomb! You may think that one piece isn’t enough but it fills me up pretty quick!
First we start out with 4 ingredients. Salt, pepper, a spicy seasoning (I’m using Epicure’s Cuban seasoning which is only available in Canada but I imagine any of Flavorgod’s spicy seasonings like Everything Spicy, Habanero or Chipotle would work equally as well! I need to try it with Flavorgod’s seasonings soon!) and the star of the show, pork side which is the same a pork belly in some parts as I’ve since found out. I’m using it because that’s what I found at my local grocery store.
Preheat oven to: 350F/180C, middle rack.
Start skin side down and generously rub on seasoning.
Next sprinkle salt. I don’t like to add salt first because I find it can be too salty for my taste which is why I add it after seasoning.
Flip over. Cut/score through the rind in inch increments. This makes it easier to slice through when cooked. You can also cut in diamond pattern too, just depends on how you want to serve it. Hint…use a sharp knife!
Now rub on salt. For the skin, I rub on the salt to remove moisture/water from the skin. This helps it to crisp up. I also rub a little bit in the cuts that helps too but I added a little too much and it came out a titch salty.
Optional…I added seasoning to the skin side but now in retrospect I wouldn’t add it. (in a later stage I popped it under the broiler and the spices burnt a little) Generously rub on seasoning.
Place in oven and slow roast for 2.5-3.0 hours, until the meaty part reaches an internal temp of 71°C (160°F) I took it out of the oven and let rest for about 1/2 hour. The skin wasn’t as crisp as I would have liked. So I popped it under the broiler for a couple of minutes. Do not walk away if you’re going to place it under the broiler, it gets dark really fast!
I had to take a few samples first before taking photos! Ooops! It was juicy and very flavourful! As you can see the spices on top were a little too dark for my liking, that being said it didn’t taste burnt and I think I just caught in in time.
Nice and juicy!
Add a few veg, sauteed mushrooms, tomatoes and steamed spinach, topped with feta and it makes a wonderful decadent meal!
Delicious! I love meals where the mail dish has a little bit of prep then you just let the warmth of the oven work its roasting magic!
- 1 pound (454g) Pork Belly
- 1 tbs sea salt
- 2-3 tbs spicy seasoning mix
- Preheat oven to: 350F/180C, middle rack
- Start skin side down and generously rub on seasoning.
- Next sprinkle salt.
- Flip over. Cut/score through the rind in inch increments.
- Now rub on salt.
- Place in oven and slow roast for 2.5-3.0 hours. To reach internal temp of 71°C (160°F)
- I took it out of the oven and let rest for about 1/2 hour.
- Slice and eat!