Sweet and Smokey - Crispy Pork Belly

Sweet and Smokey- Crispy Pork Belly
This pork belly recipe is super easy and delicious.
Pork belly is the same cut as bacon, but it is not smoked or cured like bacon, so adding your own flavors really makes it delicious.
Our pork belly is sweet and smokey with brown sugar and smoked paprika and a hint of cayenne pepper.
Recipe:
1 each- 2 lb pork belly
1/2 cup- brown sugar
1 TBSP+1 tsp- kosher salt
1/2 tsp- cayenne pepper
2 tsp- smoked paprika
as needed - vegetable oil
Method:
Pat dry the pork belly with paper towels.
Poke small holes in the fat side with a fork. Do not penetrate the meat.
Score the fat side of the pork belly in 1 inch slices.
Add brown sugar, 1 tsp kosher salt and cayenne pepper to a mixing bowl and mix well.
Cover a piece of aluminum foil with some of the seasoning.
Lay the belly fat side up on the foil and press the mixture into the bottom.
Cover the sides of the belly with the remaining seasoning.
coat the top of the fat side with kosher salt. This will pull the moisture out of the fat which will help crisp the belly when seared.
Do not get sugar on the top of belly as it will burn when you sear the fat.
Refrigerate the pork for 12 hours or overnight.
Pat dry the salt from the belly and remove as needed.
Fold the ends of the foil to make a blanket. do not cover the top or fat side.
Bake at 275F for 2 hours.
Coat a cast iron pan in vegetable oil, enough to only cover the fat.
Brown fat side until crispy.
Remove and let rest for 15 minutes before slicing.
Thank you for watching the video.
Please help support the channel by giving a like and subscribing.
Music by epidemic sound
Facebook@ foodlust kitchen
Instagram @foodlust kitchen

[@Robert-xy4gi]

Looks worth the steps it takes. I have been wanting to try pork belly.

[@FoodLust]

Thanks man. Hope things are great. 😊

[@donnaroach5415]

We love a good pork belly😊My husband says that it’s not just good for bacon. But cooked slow and easy.! We are sure that you have many uses for it. Looks delicious! Great job! Terrific video‼️

[@FoodLust]

Thank you Donna. Hope you are well. 😊

[@victorbenner539]

Great video. More folks need to cook this wonderful cut. I have a helpful tip for you. Instead of using a chefs knife to cut/score the rind or fat caps on some meats use a adjustable shop knife, the kind with a replaceable razor blade. Slide out the razor enough to the desired depth and get quick perfect cuts every time. I keep a few around. One inside my " inside " kitchen. One out in my " outside "bbq area kitchen. And one in my mobile knife roll. They are inexpensive and easily stored. Don't forget to get extra blades. Have a great day 🌞.

[@FoodLust]

Thanks for the tip Victor. Thanks for watching. 😊

[@ellenoir5678]

I'm thinking 🤔 banh mi or BLT

[@FoodLust]

Lots of options, yours are really good. 😊