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
- We’ve been getting ~2.5-lb pork bellies, so this recipe is for that range.
- Trim off the skin by running your sharp knife between the skin and the fat, pulling away the skin as you slice through.
- Score the fat side you just exposed in both directions about 1″ apart.
- 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.
- Preheat your oven to 450F.
- Unwrap the belly and place it fat side up in a roasting pan.
- 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).
- After an hour at 450F, reduce the heat to 250F and roast for another 30 mins.
- Eat warm or cold. We like it sliced in 1/4″ lengths. Even better cubed and fried in pork fat and butter.