How to make a savoury Roasted Pork Side, Belly with Cracklin

Savoury Pork Side Roast

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!

Savoury Roasted Pork Side

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.

Savoury Roasted Pork Side

Start skin side down and generously rub on seasoning.

Savoury Roasted Pork Side

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.

Savoury Roasted Pork Side

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!

Savoury Roasted Pork Side

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.

Savoury Roasted Pork Side

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!

Savoury Roasted Pork Side

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.

Savoury Roasted Pork Side

Nice and juicy!

Savoury Roasted Pork Side

Add a few veg, sauteed mushrooms, tomatoes and steamed spinach, topped with feta and it makes a wonderful decadent meal!

Savoury Roasted Pork Side

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!

 

TLC – Roasted Pork Side, Belly with Cracklin
Recipe Type: Dinner
Author: Spike
Prep time:
Cook time:
Total time:
Serves: 3
Easy to prep, place in the oven for a few hours and you’ll have a juicy roasted pork side/belly.
Ingredients
  • 1 pound (454g) Pork Belly
  • 1 tbs sea salt
  • 2-3 tbs spicy seasoning mix
Instructions
  1. Preheat oven to: 350F/180C, middle rack
  2. Start skin side down and generously rub on seasoning.
  3. Next sprinkle salt.
  4. Flip over. Cut/score through the rind in inch increments.
  5. Now rub on salt.
  6. Place in oven and slow roast for 2.5-3.0 hours. To reach internal temp of 71°C (160°F)
  7. I took it out of the oven and let rest for about 1/2 hour.
  8. Slice and eat!
Serving size: 151g Calories: 782 Fat: 80.05 Saturated fat: 29.188 Unsaturated fat: 45.83 Trans fat: 0 Carbohydrates: 0 Sugar: 0 Sodium: 773.33 Fiber: 0 Protein: 14.10 Cholesterol: 109

 

Comments

  1. Leave a Reply

    Elaine
    June 19, 2016

    Wow! This looks delicious! So great to find another low-carb enthusiast! I just started my blog. I love to try new low-carb recipes and I also give low-carb tips. I look forward to coming back to your website for new ideas!

  2. Leave a Reply

    umbrella
    August 29, 2017

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    You know so much its almost tough to argue with you (not that I аctually will
    need to…HaHa). You certainly put a fresh spin on a subjеct that’s
    been written about for years. Great stuff, just wonderful!

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