I am a sucker, a sucker I say, for pretty food! That is how I ended up with this beautiful, completely too big and entirely not needed, braided pork belly from Regina’s Fine Meats at the Crossroads Market here in Calgary. It was just sitting there at the meat counter, being all innocent but glorious looking, and it was calling my name. So, I took it home.
It was obvious that it would need to be roasted all in one piece in order to maintain its beauty and so after some poking about I settled on a Chilean roasted pork belly recipe. I like this idea since it is a bit different from the classic Chinese versions which usually have some sort of sugar and also contain Chinese 5 spice which my son is not super fond of. Since this baby was over 2 lbs of meat, we were going to need him to help in the consumption part.
Marinating the pork overnight and then roasting on the barbecue at a low heat for about 3 hours, yields a super tasty (I mean it is pork belly!) and succulent meal. What a beautiful treat for a Tuesday night.
Guess what we are eating tomorrow?
Chilean Slow Roasted Pork Belly
- 2 lb pork belly
- 1 large clove garlic crushed or finely chopped
- 1 Tbsp sweet paprika
- 2 Tbsp hot smoked paprika
- 1 Tbsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp dried coriander
- 1 Tbsp oregano
- 3 Tbsp white wine vinegar
Score the skin of the pork belly if it is skin on, make slashes in the meat, about 1/8" deep. Make these slashes in the fatty side of meat if it is a skin off belly. This will allow the marinade to penetrate into the meat.
Mix garlic and all spices, along with white wine vinegar into a slurry. Slather mixture over pork, making sure to cover all surfaces and get spices into the slashes in the meat.
Place meat into a glass dish or ziplock bag and marinate in fridge for 24 hours.
Bring meat to room temperature while you prepare your oven or barbecue, preheating it to 300°. If using the barbecue create a drip tray with tin foil to catch fat and prevent flare ups.
Place meat over your drip pan if on barbecue or on a wire rack over a sheet pan (covered in tin foil makes clean up easier).
Roast low and slow, keeping temperature at 300°, for 2 1/2 - 3 hours
Remove from heat, allow to rest and cut into generous slices, about 1/2"- 3/8" thick
You could definitely serve this with Argentinian Chimichurri, even though it's a Chilean spice mix. I won't tell.