Crispy Pork Belly

1. 1

   Preheat oven to 200 degrees F (95 degrees C).

2. 2

   Season pork belly all over with smoked paprika, salt, and black pepper.

3. 3

   Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil.

4. 4

   Place pork packet in a baking dish.

5. 5

   Roast in the preheated oven until tender for 6 hours.

6. 6

   Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.

7. 7

   Unwrap chilled meat.

8. 8

   Save any rendered fat that falls away when unwrapping pork.

9. 9

   Cut meat into 6 equal-size portions.

10. 10

    Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork.

11. 11

    Season with salt.

12. 12

    Heat 2 tablespoons reserved pork fat in a skillet over medium heat.

13. 13

    Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes.

14. 14

    Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.