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Pork Belly Rub
Makes enough rub for a 6-ounce piece of pork belly.
Prep Time
5 mins
Total Time
5 mins
Servings:
2
Calories:
4 kcal
Course:
Condiments
Cuisine:
International
Ingredients
- ¼ teaspoon smoked hot paprika
- ⅛ teaspoon black pepper ground
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon ground fennel seed
- ¼ teaspoon oregano dried
- ⅛ teaspoon salt
Instructions
- Add all ingredients to a small bowl. Stir until well combined.
- Store in an airtight container. (The rub will keep for at least six months.)
Cup of Yum
Notes
- How to use it:
- Pat a 6-ounce piece of pork belly dry using paper towels, then rub evenly with the seasoning. Transfer into an airtight container and refrigerate for 4 hours. (NOTE:
- Lightly oil a cast iron pan, then set the pan into the cold oven. Heat the oven to 450 degrees F. with the pan in it.
- Once the oven has reached 450 degrees, set the pork belly into the hot pan using kitchen tongs. Roast the pork for 20 minutes, turning every 5 minutes.
- Reduce the oven temperature to 275 degrees F. and continue to roast until tender (about 1 hour).
- Pat a 6-ounce piece of pork belly dry using paper towels, then rub evenly with the seasoning. Transfer into an airtight container and refrigerate for 4 hours. (NOTE: The amount of seasoning will seem light when you apply it but it will be just right. That's because the pork belly will shrink dramatically in volume during the cook time because so much fat will render.)
- Lightly oil a cast iron pan, then set the pan into the cold oven. Heat the oven to 450 degrees F. with the pan in it.
- Once the oven has reached 450 degrees, set the pork belly into the hot pan using kitchen tongs. Roast the pork for 20 minutes, turning every 5 minutes.
- Reduce the oven temperature to 275 degrees F. and continue to roast until tender (about 1 hour).