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Recipes
Shopping list
Ingredients
- 2 lb skin-on pork belly
- 1 teaspoon baking soda
- 1 tablespoon kosher salt
- 3 tablespoons olive oil
- Heavy-duty aluminum foil
- 4 cups canola oil
- 2 limes, for wedges
Steps
- Preheat oven to 350°F. Cut pork belly into 1 ½-inch-wide slices, then score each slice's meat side with 3 evenly-spaced cuts, being careful not to go through skin. Rub pork with baking soda and salt. Toss with olive oil and arrange in baking dish (wash hands). Cover tightly with foil and bake 1 ½–2 hours until tender and 145°F. Refrigerate until chilled.
- Heat canola oil to 350°F in large, heavy saucepan. Fry pork belly (in batches) 5–7 minutes until golden and crisp. Cut limes into wedges; serve fried pork with lime wedges.
Amount per ⅛ recipe serving: Calories 730, Total Fat 76g, Sat Fat 23g, Trans Fat 0g, Chol 80mg, Sodium 910mg, Total Carb 0g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 11g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 4%