Cuban Crusted Pork Belly
Cuban Crusted Pork Belly with Bacon Jam and Thai Chili Jam
This was the first time I made Pork Belly at home and it was epic. It was easy and fun to make and had amazing textures; from the cuban crust to the moist juicy meat. I added pickled onions and a few savory jams to give each bite variety and layers. This Pork Belly could be served as a main course or an App. Either way there won’t be leftovers
1 Pork Belly - Locally sourced of course!
Step 1: Make the Spice Rub
For the Spice Rub
2 tsp Smoked Paprika
1 tsp Smoke Salt - (or regular Salt)
1 1/2 tsp Peppercorns
1 Tablespoon Cumin
1 Tablespoon Chili Powder
2 Bay Leaves
1 tspn Oregeno
4 cloves Garlic
1/2 tspn Crushed Red Pepper (or go wild and add more)
1 tspn ground Coriander
Mix together in a spice grinder or Pestle and Mortar
Add
1/2 cup Olive Oil
Juice of 1 lime
Step 2: Completely cover the Pork Belly with all of the spice mix
Step 3: Place on a wire rack on a cookie sheet and bake for 1.5 hours in a 325 degree oven or until the pork reaches 160.
Step 4: turn oven to 475 degrees and return the Pork Belly for about 20 minutes. Mine stayed in a bit longer but I like it extra crunchy on the outside - just be careful not to char the seasoned crust too much.
Step 5: Remove from oven, let it rest for 10 minutes and then slice it into 1/4 inch slabs
Serve with your favorite accoutrements. I used Pickled Red Onions, a Thai Chili Jam and a Bacon Red Pepper Jam.
Where to buy the best pork butt in Grand Rapids?
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