Oven-Roasted Pork Belly

(allow about a 2–3-inch slab per per­son, but keep it whole for roasting)

pork belly
olive oil
gar­lic pow­der
fresh chopped or dried rose­mary
salt and pepper

Yes, it’s just that sim­ple. Have the butcher (or you can do it) score deeply into the skin of the pork. Then line a bak­ing dish with foil, and lay the pork belly in it, skin side up. Make a paste of the oil, gar­lic pow­der, rose­mary, salt and pep­per. I know, gar­lic pow­der sounds very… not good cook­ing, but real gar­lic will burn and turn bit­ter. Trust me.

Spread the paste into the scored slits of skin. Then roast uncov­ered at about 400 F (210 C) for two hours. Done and dusted.

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One Response to “Oven-Roasted Pork Belly”

  1. Kristen in London » Blog Archive » it’s all spin­ning out of control:

    […] Oven-Roasted Pork Belly 06/21 […]

    June 21st, 2010 at 10:48 am

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