My husband and I had been kicking around the idea of making our own bacon with a pork belly from the butcher shop but had not yet decided on what we wanted to do. Then, I was reading recipes online and found a Cuban style one that sounded wonderful. I knew immediately I wanted to use at least part of their technique and this really got me inspired and headed in the right direction.The garlic that we stuff into the meat melts away and leaves a great garlic-y flavor which we just loved. Since my husband has an allergy to all things peppers, we spun this in an Asian flare direction and served it with a Hoisin dipping sauce which was a great accompaniment to the dish. unctuous. umami
Of course, since this is such an indulgent dish, we enjoyed only very small portions but every bite was absolutely delicious!
- 2 lbs. Pork Belly, skin on
- 1 whole head of garlic, peeled and cut in half crosswise.
- 3 Tbsp Kosher Salt
- 3 Tbsp Dark Brown Sugar
- 2 Tsp Freshly ground black pepper
- 2 Tsp granulated garlic
- ¼ Cup Hoisin Sauce
- ½ Cup Soy sauce
- In a bowl combine the salt, sugar, pepper and granulated garlic and mix to combine. Then, with this mixture coat all sides of the meat liberally and rub in well. Next peel the head of garlic cloves and cut them in half. Starting at one end of the pork belly, cut small slits along each side of the underbelly and tuck 1 piece of garlic into each slit.
- Then, turn the pork belly over and score the meat across the top crosswise, being careful not to score too deeply cutting into the meat itself. Line a deep roasting pan with a sheet of aluminum foil and place the belly skin side up on top.
- Roast the pork belly skin side up at 350°F for 30 minutes, then drop the temperature to 250°F for 3 hours. At the end of the cooking time, you may want to turn on the broiler to further plum up the skin if need be for about 5 minutes.
- Mix the Hoisin and Soy sauce together and serve as a dipping sauce.