Dairy-Free Crispy Roasted Pork Belly
Indulge in the ultimate savory delight with this Dairy-Free Crispy Roasted Pork Belly recipe, where perfectly seasoned pork belly transforms into a tantalizing dish of crackling golden skin and tender, melt-in-your-mouth meat. Infused with bold flavors from garlic powder, smoked paprika, and sea salt, and elevated by the richness of olive oil, this recipe ensures every bite is packed with mouthwatering goodness. The secret lies in the cooking technique: a high-temperature blast for irresistibly crispy skin, followed by a slow roast for juicy, succulent meat. With only 20 minutes of prep time and 2 hours of cooking, this hassle-free recipe is ideal for a show-stopping dinner or a special gathering. Serve it warm, and let the crispy texture and aromatic spices take center stage—no dairy needed!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds pork belly
- 2 tablespoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
Instructions
Start by preparing the pork belly: Using a sharp knife, score the skin of the pork belly in a crisscross pattern, careful not to cut into the meat.
In a small bowl, mix together sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
Rub olive oil all over the pork belly, ensuring the skin is thoroughly coated.
Generously season the pork belly, including the skin and the sides, with the spice mixture.
Place the pork belly skin side up on a wire rack set inside a baking tray. This setup ensures even cooking and facilitates air circulation around the meat.
Preheat the oven to 450°F (230°C). Once preheated, roast the pork belly for 30 minutes. The high temperature will help the skin turn crispy.
After the initial roast, reduce the oven temperature to 325°F (165°C) and continue to roast for an additional 90 minutes. This slow cooking will tenderize the meat.
Check the pork belly at the 60-minute mark to ensure it is cooking evenly. Rotate the tray if necessary.
Once cooked, allow the pork belly to rest for 10 minutes before cutting. This resting period helps the juices redistribute.
Slice the pork belly into desired portions and serve warm, enjoying the crispy skin and tender, flavorful meat.
Nutrition Facts
Calories |
4982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 509.2 g | 653% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 14619 mg | 636% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.3 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
