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Pork Belly
Learn how to make Pork Belly that’s tender and juicy with a crispy crackling skin! Serve it with a zesty mustard dipping sauce for the ultimate appetizer.
Ingredients
5–6 pounds pork belly
2 tablespoons plus 2 teaspoons kosher salt, divided
1 teaspoon fennel seed
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dry oregano
Sauce
1/4 cup Dijon mustard
1/4 cup spicy brown mustard (We used Gulden’s brand)
1 teaspoon dry mustard
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper or more if you like it hot
Instructions
- If you bought a slab, with a sharp serrated meat knife, cut horizontal lines across the skin about a half inch apart. Using a needle meat tenderizer, or a skewer, poke holes all over the skin. With all the holes and cuts, just cut through the skin and not too deep through the fat and meat. This step is to just cut through the skin.
- Cut into one-inch wide strips in the opposite direction of the horizontal score marks.
- Place the strips skin side down on your cutting board making sure the cutting board is clean and dry first. (Always protect the skin from moisture or other substances.)
- In a mortar and pestle, or in a spice grinder, crush the fennel seeds with two teaspoons of kosher salt then mix in the brown sugar, black pepper, garlic powder, onion powder, paprika and oregano.
- Rub this mixture on the bottom and sides of the strips, making sure not to get any on the skin.
- Flip each piece and use two tablespoons of kosher salt to sprinkle all over the top of the skin you just prepared. Use your fingers to work the salt into all the crevices.
- Place these strips, skin side up, into a 9×13-inch casserole dish or a medium sheet tray, side by side. Place in the refrigerator uncovered for 12-24 hours to dry out the skin. The longer the better if possible.
- Four hours before serving, preheat the oven to 250-degree F with the rack in the center of the oven.
- Take each strip and wipe as much of the top layer of salt and moisture off as possible. Again, making sure that the rub is not on the skin.
- Line a sheet tray with foil and place a rack over it. Spray the rack with kitchen pan spray.
- Place the strips, skin side up on the rack, spacing each one so they don’t touch each other.
- Bake for 3 ½ hours uncovered. The internal temperature of a piece once tested with a probe thermometer should be about 185 degrees F.
- Move the strips to a platter to hold. Lift the pan they were cooking on and drain the fat into a glass cup measurer. There should be about one cup. Top it off with vegetable oil if not quite a cup.
- Pour this fat into a large saute pan but do not apply heat yet.
- Lift each cooked strip and place skin side down into the fat in the pan. Raise the temperature to medium heat and let the strips crisp up for between 8-12 minutes. Use tongs to lift one at about eight minutes to test for crispness. Keep cooking until all the strips are crisp.
- As they crisp, place back onto the pan with the rack to rest uncovered for 15 minutes.
- While the pieces rest, make the sauce by whisking all the sauce ingredients in a small saucepan and cooking over medium low for five minutes. Pour into a serving bowl once finished and cooled.
- Place the strips on your cutting board and cut them into pieces. If you like small bite sized pieces, cut at each score mark. For larger pieces, skip every couple of score marks and cut.
- Serve with the sauce on the side.
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