Garlic and Herb Crusted Pork Belly

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat your oven to 450°F (232°C) and position a rack in the middle.

Step 2

2. Pat the pork belly completely dry on all sides with paper towels; this is crucial for crispy skin.

Step 3

3. Score the pork belly skin in a crosshatch pattern with a sharp knife, cutting just through the skin and fat, not into the meat.

Step 4

4. Rub the olive oil all over the pork belly, ensuring it coats the skin, sides, and bottom evenly.

Step 5

5. In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper.

Step 6

6. Rub this herb mixture generously over the entire pork belly, pressing it into the scored skin and onto the meaty sides.

Step 7

7. Place the pork belly, skin-side up, on a wire rack set inside a rimmed baking sheet; the rack allows heat to circulate.

Step 8

8. Roast at 450°F for 30 minutes to blister and start crisping the skin.

Step 9

9. Without opening the oven door, reduce the oven temperature to 325°F (163°C).

Step 10

10. Roast for an additional 2 hours at 325°F; the pork is done when a meat thermometer inserted into the thickest part reads 165°F (74°C).

Step 11

11. Remove the pork belly from the oven and let it rest on the rack for 15 minutes before slicing.

Step 12

12. Slice the pork belly into ½-inch thick pieces against the grain for maximum tenderness

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