Crispy Pork Belly

Pork belly isn’t just for bacon. This piggy delight is juicy, crispy and delicious!

Start with a skin-on pork belly. Cut into 2-3” strips. Cross hatch skin in a 1” diamond pattern by scoring skin.

Mix together 1T baking powder and 1t sea salt. Rub on skin side and let sit in refrigerator on a rack for 1-2 days.

Before grilling, mop with cider vinegar. You should get a nice white fizz from the vinegar/baking soda reaction.

Cook at 225F for 1 hour, followed by 350F for 3 hours, or until 200F internal temp.

Finish at 500F for 30 minutes to crisp up. Cut and enjoy!

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