Pork Belly, Mon Amour

The Man is a devotee of Lardo, one of the best food carts in Portland. They were so very generous in sharing their technique with The Man because he wanted to make me an SCD version of their amazing pork belly (they use sugar, The Man uses honey). Thank you, Lardo! This dish has been one of the highlights of the past 40 years of my life, and what I want to be embalmed in after I die.

Roasted Pork Belly

  1. We’ve been getting ~2.5-lb pork bellies, so this recipe is for that range.
  2. Trim off the skin by running your sharp knife between the skin and the fat, pulling away the skin as you slice through.
  3. Score the fat side you just exposed in both directions about 1″ apart.
  4. Rub the belly all over with 1 T of honey and 1 T of salt for every pound of belly. For example (for the math-o-phobes, ahem), if you have a 2.5-lb pork belly, put on 2.5 T of honey and 2.5 T of salt. Wrap it up and put it in the fridge overnight.
  5. Preheat your oven to 450F.
  6. Unwrap the belly and place it fat side up in a roasting pan.
  7. Put the pan in the oven and roast the belly at 450F for an hour. At 45 mins., you’ll likely need to lightly cover with foil to prevent the top from burning (it will be fairly dark by this point).
  8. After an hour at 450F, reduce the heat to 250F and roast for another 30 mins.
  9. Eat warm or cold. We like it sliced in 1/4″ lengths. Even better cubed and fried in pork fat and butter.
roasted pork belly in a pan

Why yes, I have licked the pan.

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2 Comments

Filed under gluten-free, pork, pork belly, Recipes, SCD

2 responses to “Pork Belly, Mon Amour

  1. I can understand that you licked the pan,..i would also do that!!!!

    MMMMMM,…;What a great recipe to share with us!

    I am sorry that I haven’t been here much lately bus I was sick 2 times these 2 months, but now, I am back for good!!!

    MMMMMMM,..;Many greetibgs from your friend in Brussels, Belgium!!

  2. mjennings26

    So sorry to hear you have been ill, mon amie. Sucks to be sick when the weather is finally turning nice. Enjoy the recipe. If you make it, let me know how it turns out.

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