Pork belly is quite possibly one of my favorite meals, but it is such a rich meal that you probably wouldn’t want to cook it more than a few times a year. That, coupled with the fact that a slaughtered pig only has so much belly means that it isn’t something you are likely to have a lot of to begin with! Different breeds of pigs have different belly lengths and thicknesses, and is one of the factors people keep in mind if they are raising pigs for meat production. We typically cut the entire pork belly into 4 large slabs, which are about 5 lbs. a piece, but we have a large family. If our family were smaller, we would likely cut the belly pieces intended for an entire meal (vs. for bacon) into smaller portions. Regardless, because this is such a rich meal, it’s perfect to save for a feast day!

A few notes before you get cooking: You can make this recipe with pork belly, skin on or off. It’s a matter of personal preference. If not cooked properly you won’t get a bubbly pork “rind.” Personally, we prefer it skin off. Pork fat is delicious when it’s a bit crispy! Directions for cooking are the same, either way. If your pork belly is bigger than 2 lbs., it still takes roughly the same amount of time to cook. The thickness has more to do with cook-time than the overall weight, so if your belly is really thin, it will probably cook faster, and you need to keep an eye on things, or the bottom will dry out. Rubbing the belly with salt and pepper a day or a few hours before cooking can help make the skin or fat crisp better. To give this recipe an extra bit of flavor, sprinkle with maple sugar before cooking (brown sugar works, too).

• 2 lb. pork belly (skin on or off)
• ¾ tsp salt
• ½ tsp black pepper
• 1-2 Tbsp olive oil
• Potatoes, cubed. (However many you need for your family)

1. Preheat oven to 350F.
2. Score skin (or fat) roughly ¼ – ½” apart (don’t score into meat)
3. Sprinkle all over with salt and pepper. Drizzle olive oil over, and rub everything in.
4. Place pork skin/fat side up on a rack over a roasting pan.
5. Roast 2 to 2 ½ hours until tender. (If the belly is starting to look pretty dark, you can tent it with foil, to help it cook further, without allowing the exterior to burn.)
6. Put potatoes in the roasting pan about 30 minutes before the initial roast time is over, and stir into the fat. May need to stir once or twice after.
7. Increase heat to 425F and roast for additional 20-25 minutes (this helps crisp the skin, and can be skipped if there is no skin).
8. Remove from oven and let rest for 10 minutes before slicing and serving. Cut along score lines made during preparation.

The potatoes cooked in the pork fat are absolutely delicious! (You can skip them, but I recommend making them.)

Enjoy!

In Christ, Danielle