Ingredients
Method
- Place pork belly fat side up and score it in a crosshatch pattern, cutting through the fat but not into the meat.
- Combine all spices and rub all over the top and bottom, making sure to get into the crosshatch cuts.
- Place on a rack set in a roasting pan or sheet tray. Leave uncovered in the refrigerator overnight to infuse the spices and dry the surface.
- Bake in a 300°F oven for 3 hours.
- Raise the heat to 425°F for the final 25 minutes to brown and crisp the exterior.
- Slice into cubes or thick slices. Sprinkle with additional sea salt if needed and serve.
Notes
This Italian spice rub is just a starting point. Tony Chachere's, Emeril's Essence, or Korean spices all work beautifully. The overnight dry brine in the fridge is what gives you truly crispy skin - don't skip it. Nutrition is estimated.