Roast Pork Belly

Roast Pork Belly

with caramelized onions and garlic.

 Pork belly is the part of the pig that is used to make bacon. It is every succulent piece of pork because of its fat content. However a lot of the fat is released (rendered) when the pork belly is cooked.

This is a very easy recipe and very cheap. The pork belly pictured is only half of the pork belly that I purchased for $9.00 at my local Mexican butcher shop. The pork belly was frozen and I asked the butcher to cut it in half for me. I plan on making bacon with the other half.

 Here is the simple recipe.

 

1 medium piece of pork belly

1 or 2 large sweet onions

rosemary

salt and pepper

 

Cut the onions into bit size pieces, leave the garlic cloves whole just remove the skin and the ends. As the onion and garlic roasts in the fat that the pork belly releases, they will become tender and brown. The natural sugar in the onion and garlic will turn to caramel, giving them a sweet and luscious flavor.

 Place the onions and garlic in a heap about the size of pork belly. Add a couple of sprigs rosemary on top of the onions and garlic.

Preheat the over to 350 Deg. F

Wash the skin side of the pork belly and dry with paper towels.   

Score through the skin with a single edge razor. Season the skin generously with salt and pepper. I like to grind my peppercorns in a small coffee grinder. Set aside to dry out a little.

Now place the pork belly on top of the onions and garlic.

Roast the pork belly in the oven for two hours. Keep a close eye on the roast after the first hour, to make sure that it does not burn. When done remove the roast pork belly from the oven and let it rest for ten minutes before slicing. 

Enjoy.