Paleo Pork Belly Recipe

This recipe may seem to be a lot of effort but the end result are well worth it. Lovely crispy skin and the meat just melts in the mouth. I used olive oil for this recipe but if I did this again I would certainly use lard, duck or goose fat.

Mix together the salt, garlic paste, black pepper, dried thyme, chili flakes .

Place the pork belly into a non metallic dish.

Rub the salt mixture into the pork belly.

Leave pork overnight in the fridge.

When ready to cook wash off the salt.

Place the pork into a roasting dish, that it fits quite snugly into.

Warm the olive oil and pour over the pork. The oil needs to cover the pork.

Place in the oven at 160C or 320F.

Cook for two hours or until a knife passes through the pork and skin easily.

Lift the pork out of the oil and place skin side down in a dish.

Press the pork down with a board or tray and place weights on top.

Chill in the fridge over night.

Once you are ready to eat set the oven to 220C or 420F.

Cut the pork belly into a serving sized square shaped portion.

Fry the pork skin side down in a dry oven safe pan. Until the skin starts to crackle.

Then transfer to the oven for about 15 minutes.

1.5kg pork belly boned but skin on

1 tbsp garlic paste or fresh garlic chopped very fine.

2 tsp ground black pepper

3 tbsp salt

1 heaped tbsp dried thyme

1 tsp dried chili flakes

800 ml olive oil (could use lard or duck or goose fat)