Crispy Slow-Roasted Pork Belly
3 lb. Pork Belly
2 Tablespoons Rosy’s Paleo Salt (or rub of choice)
2 medium sized carrots
1 large onion
1 bottle of dark beer or 1 ½ cups vegetable stock
Score the fat side of the pork belly with a sharp knife. Make shallow cuts in a crosshatch
pattern. Rub both sides of the pork belly with Paleo Salt or rub of choice. Wrap tightly in
plastic and refrigerate overnight.
Preheat oven to 475F and place pork belly in a deep roasting pan. Roast the pork for 15-20
minutes or until the fat begins to bubble and brown. Reduce the oven temperature to 325F
and slow roast for 60 minutes. Roughly chop the carrots and onion and scatter around the
pork and add the beer or vegetable stock. Roast for another hour.
Remove the pork belly from the roasting pan and place on a cutting board and tent with foil
to keep warm. Skim away some of the fat from the sauce in the pan* and strain out the
vegetables. Reduce the sauce in a small saucepan until it has reduced by about half and is
thickened. Slice pork belly into thick cubes and serve with pan sauce.
*Save the fat in a small glass container in the fridge. It has wonderful flavor and is excellent
to cook vegetables in.