All Recipes Best Recipe Meat and Poultry Recipes Pork

Ingredients

1 ½ teaspoons paprika 1 ½ teaspoons dried oregano 1 ½ teaspoons ground cumin 1 ½ teaspoons salt 1 ½ teaspoons ground black pepper 1 ½ teaspoons garlic powder 1 ½ teaspoons onion powder 1 ½ teaspoons ground turmeric 1 pinch cayenne pepper, or to taste 4 pounds whole pork belly 2 tablespoons lemon juice

Nutrition Info

207.3 calories carbohydrate: 1.6 g cholesterol: 41.1 mg fat: 15.7 g fiber: 0.3 g protein: 14 g saturatedFat: 5.2 g servingSize: - sodium: 1082.2 mg sugar: 0.2 g transFat: : - unsaturatedFat: : -

Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl, rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.

4 pounds

Roasted pork belly with spices.