INGREDIENTS:
- 2 kilos boneless, skin-on pork belly-fully cleaned, trimmed
- 20 grams salt (sea or table)
- 12 grams sugar (white or brown)
- 8 grams cracked black pepper
- 10 grams chili powder
- 10 grams paprika powder
- 8 grams nutmeg powder
- 8 grams coriander powder
- 6 grams dry thyme
- OPTIONAL 2 grams MSG
- 300 ml. red wine (any)
- 230 ml. 7-UP or Sprite
- 50 ml. EVOO (Extra Virgin Olive Oil
- 1 bunch of big stalks’ spring onion without bulbs
INSTRUCTIONS:
- In a suitable pan, pour in wine and 7-Up/Sprite. Add all powder/ground ingredients and blend well. Set aside.
- 2. Slit belly 0.75 to 1 inch deep on flesh side and 1.5 to 2 inches apart. (These slits will let flavors in).
- 3. Skin up place belly unto pan with marinade. Marinate for 5 hours in ref
- (NOT FREEZER).
- Line oven pan with foil.Brush ½ of EVOO unto all sides of belly.
- Put a bunch of spring onion in mid belly. Skin out-roll and tie with thick thread.
- Cover with 2 layers of foil to prevent flavor from seeping out during broiling.
- Set oven temp to 275degF (135degC). Pop in “liempo” and slow cook for 2.5 hours.
- After 2.5 hours remove foil. Brush the other half of EVOO unto all sides of belly again.
- Raise oven temp to 400degF (205degC) and skin up-sear in this last stage your masterpiece for 30 minutes.
- Summon. Slice some. Garnish. Serve.
Source: The Food Critic.Me
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