Pork belly is like upgraded bacon. And there is a lot of it on my Instagram page.
Are you paleo people ready for this recipe? I guess pork belly is “paleo” anyway, but whatever, this is still amazing. Think of this like bacon on steroids. This stuff will have a crispy outside and melt in your mouth inside. If you’re one of those people who doesn’t like bacon because it is cured or because you think that nitrates/nitrites are bad for you, this is perfect. This paleo pork belly is most certainly paleo as it is raw pig. No preservatives. AND, paleo pork belly is typically much cheaper than bacon. Excellent.
If you buy this from your butcher (which you should), have them score the skin in a diamond pattern. You can do this yourself, if you want to ruin your knives that is. If you don’t have good knives, then you need to check out our Paleo Kitchen Equipment Guide anyway!
Alright, now stop drooling on your keyboard and get out and buy some pork belly to make this recipe! Any modifications or comments, please let me know below!
- 1 1/2 pounds pork belly
- 2 tablespoons ground
- sea salt
- cracked black pepper
- You will not regret this step. Line cooking sheet with some tin foil or cooking foil of your choice. This will prevent a massive amount of clean up.
- Rub the pork belly generously with the spices above or whatever spices you like. Place on cooking sheet that you've lined. Put in fridge overnight uncovered.
- We have a Green Mountain Grill here at home, so we used that and got a ridiculous flavor. If you don't, use your oven, it also works to generate heat and cook food. Throw the paleo pork belly in at 350F degrees and generally cook for 1 hour per lb. To be precise, use a meat thermometer and make sure the internal temp of the belly is 155.
by Anthony Gustin