Ingredients
Pork Belly
- 2lbs Pork belly
- 1 cup salt*
*Do not worry about this large of a quantity. It comes off later as a 1 piece crust so you do not end up consuming this much salt.
Marinade
- 2 cloves of garlic, chopped
- 1/4 cup Tamari or Coconut Aminos (Paleo option)
- 1 Tbsp Balsamic Vinegar
- 1/3 cup Olive oil
- Salt & Pepper, to taste
Directions
In the bottom of a roasting pan (with rack removed), mix all ingredients for the marinade together. Place pork belly in marinade with meaty section in contact with the marinade. Do not let the skin get wet (it should be outside the marinade). Refrigerate for a day or longer. Remove the pork belly from the marinade, pour the marinade into a container for reuse (just refrigerate) and fill the roasting pan with about 1in of water. Place rack over the water and put the pork belly on the rack. [Make sure the pork belly is level. If the surface of the skin is uneven, it will result in sections that are burnt and others that are undercooked.] Cover the pork belly with the salt. Preheat oven to 350F and bake for 40-45 minutes. Remove pork belly from the oven, the meat should be cooked by this point. Remove salt crust (it should come off as one layer). Preheat the oven to 465F and bake the pork belly for 25-30 minutes or until the skin begins to crisp up and bubble. If the skin is not completely bubbled by this point, broil for 1-2 minutes but watch closely.
Slice pork belly width-wise into thin strips and pan sear until golden brown on each side of the slice. (Side note: If you’re making the pork belly to be eaten later in the week, I like to stop at this step. I just leave the thinly sliced pieces in the fridge in a container and then when it comes time to eat, I just pan sear the pieces I plan on eating.)
N.B. I like to pair this with homemade basil & parmesan pesto or a soft camembert cheese. Nom nom!
Bon Appétit my Keto friends!
Cooking method inspired by: http://kirbiecravings.com/2014/08/crispy-golden-pork-belly.html