Pork Belly | Robert Jewell

Often used to make bacon and pancetta, this irresistible cut of pork is guaranteed to please at the dinner table.

Serves: 8

Ingredients

• 2 lbs (910g) pork belly rind removed
• 2 teaspoons (10ml) ground 5 spice powder
• ¼ cup (60ml) brown sugar
• 2 teaspoons (10ml) kosher salt
• 1 teaspoon (5ml) cracked pepper

Directions

1. Remove pork belly from the refrigerator and allow to come to room temperature for 15 minutes.
2. In a medium bowl combine 5 spice powder, brown sugar, salt and pepper.
3. Mix to combine.
4. Rub the pork belly all over with mixture. Be slightly aggressive with the rub, it should tear little micro pockets of flavor into the flesh.
5. Place pork belly in oven proof container and place in a preheated 300F (148°C) oven.
6. Roast pork basting frequently with drippings for 6 hours or until the meat is completely fork tender.
7. Remove from oven.
8. Tent loosely with foil and allow meat to rest 20 minutes.
9. Slice in ½ inch (1.3cm) slices.