Grilling season is a perfect time for this cut of pork. Just add a salad, bread and wine and you are good to go.
Preheat oven to 425° F.
3 pounds pork belly
season salt to taste
fresh ground black pepper to taste
sweet or smoked paprika to taste
1 – 2 bay leaves crumbled
chili pepper paste to taste
2-3 tablespoon olive oil
- Lay the pork belly on your work space. Score the skin in a diamond pattern.
- Make a paste of salt, pepper, paprika and crumbled bay leaves. Drizzle in the olive. Coat the ribs on both sides.
- Transfer the belly to a shallow roasting pan and roast for about 20 minutes. Reduce the heat to 325°F and continue roasting for another 1 and 1/2 hours, or until fork tender.