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Description
This roasted pork belly is simple and delicious. The long, slow roasting makes for tender meat.
Ingredients
US|METRIC
8 SERVINGS
- 2 lb. fresh pork belly (skin on)
- extra-virgin olive oil
- 2 Tbsp. apple juice
- 1 Tbsp. honey
- kosher salt
- black pepper (freshly ground)
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Directions
- Preheat oven to 425.
- Place pork belly in the freezer for 10-15 minutes. This makes it easier to cut when cold. Score the skin on the top of the pork belly diagonally to create 1 to 1 1/2-inch diamonds. Brush pork all over with olive oil and sprinkle with salt and pepper.
- Place pork, skin side up, on an oven-safe flat rack in a rimmed cooking sheet. Cook for 30 minutes at 425F.
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