DRY RUB PORK BELLY
10 mins | REST TIME overnight | COOK TIME
1 hour per pound
Organic Adobo Seasoning
Wash and pat dry the belly and place on a cutting board. Score the fat side of the roast and stab the meaty side to create 2-3 lines of holes running lengthwise down the roast. Sometime I like to insert garlic cloves into the holes on the meat side and other times I rub minced garlic on the meat side as I place the roast onto the cooking sheet before putting it in to the oven.
Rub the pork belly generously with the spices above or whatever other dry or freshly blended spices you like. Put the roast into a zip-lock bag so you can store it in the fridge overnight. Pull the roast out of the fridge an hour or so before cooking so it can become room temperature. It will cook much better if you let it warm up a bit first.
Preheat the oven to 350F degrees. Line cooking sheet with some foil topped with parchment paper. Aluminum is great at keeping pans clean but it leaches into the food you are cooking and it is a neurotoxin. Please keep parchment paper between the foil and food at all times.
Place the roast on cooking sheet that you've lined, meat side down & fat side up. Bake for 1 hour per lb. To be precise, use a meat thermometer and make sure the internal temp of the belly is 155.