FROM OUR KITCHEN
RECIPE OF THE MONTH
Houston’s Pork Belly
3+ lbs of skinless pork belly
1 tablespoon salt per pound of pork
1 tablespoon sugar per pound of pork
Season the belly with the salt and sugar. Hit it with a couple turns of freshly ground black pepper. Let it sit overnight, covered, in the fridge.
Pre-heat oven to 450°F degrees, then place the seasoned belly in a roasting pan and into the oven for 30 minutes. Reduce the heat to 275°F and cook for 1-2 hours until tender but not mushy.
Let the belly cool to room temperature, then wrap up tightly in plastic and put it in the fridge until it’s thoroughly chilled (1-2 days).
Slice it into nice, thick slabs, then either brown in oil or warm it through with a stock or water in a covered pan.