Soy-Free Crispy Roasted Pork Belly
Delight in the irresistible crunch and juicy tenderness of Soy-Free Crispy Roasted Pork Belly, a show-stopping recipe that's as satisfying as it is simple to prepare. This soy-free twist on a classic dish uses a flavorful blend of pantry staples like garlic powder, onion powder, paprika, and freshly ground black pepper to season the pork belly to perfection. The real magic lies in the high-heat roasting technique, which transforms the skin into a gloriously crispy layer while keeping the meat moist and tender. A tangy brush of vinegar and lemon juice adds brightness, ensuring every bite is packed with flavor. Perfect as a centerpiece for a dinner gathering or a decadent treat for yourself, this easy-to-follow recipe will have you achieving that coveted crispy crackling without breaking a sweat.
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Recipe Information
Ingredients
- 2 pounds Pork belly, skin-on
- 2 tablespoons Coarse sea salt
- 1 tablespoon Freshly ground black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 tablespoon Vinegar (apple cider or white)
- 1 tablespoon Lemon juice
- 1 cup Water
Instructions
Preheat your oven to 475°F (245°C).
Rinse the pork belly under cold water and pat it dry with paper towels, ensuring that the skin is very dry.
Using a sharp knife, score the skin of the pork belly in a crosshatch pattern, making sure not to cut too deep into the meat.
Rub the pork belly with olive oil on all sides, then sprinkle the coarse sea salt generously over the skin and rub it into the scored cuts.
Season the meat side with freshly ground black pepper, garlic powder, onion powder, and paprika.
Mix vinegar and lemon juice in a small bowl and brush the mixture all over the pork belly, focusing on the skin.
Place the pork belly on a wire rack set over a roasting pan. Pour 1 cup of water into the roasting pan to catch any drippings and help keep the meat moist.
Roast the pork belly in the preheated oven at 475°F (245°C) for 30 minutes. This initial high heat will help the skin crisp up.
Reduce the oven temperature to 325°F (165°C) and continue roasting for another 1.5 hours, or until the pork is tender and a meat thermometer reads at least 160°F (71°C) in the thickest part of the meat.
If the skin is not crispy enough, turn on the oven's broiler and cook for an additional 5-10 minutes, checking every couple of minutes to prevent burning.
Let the pork belly rest on a cutting board for at least 10 minutes before slicing.
Slice the pork belly into bite-sized pieces or strips and serve immediately for maximum crispiness.
Nutrition Facts
Calories |
5039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 509.6 g | 653% | |
| Saturated Fat | 176.9 g | 885% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 12324 mg | 536% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 0.8 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1460 mg | 31% | |
*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.
