Ingredients
- 3 LB Pork Belly with skin removed
- 1 C granulated sugar
- ½ C coarse salt
- 1 TBL chopped rosemary
- Juice and zest from one orange – separated
- Juice and zest from one lemon – separated
- Juice and zest from two limes – separated
Step by Step
- In a large mixing bowl, combine zest with other dry ingredients.
- Let rest on counter for 30 minutes.
- Pat pork belly dry and cross hatch fat cap.
- Rub liberally with dry mixture.
- Refrigerate uncovered for 24-48 hours.
ON ANOTHER DAY… - Preheat oven to 450º
- Rinse pork belly under water and remove most of the cure.
- Place on a rimmed baking sheet, pat dry, and let air dry 30 minutes.
- Put baking sheet into the oven and cook for 20 minutes.
- Reduce oven temperature to 250º WITHOUT OPENING DOOR
- Cook for another 90 minutes.
- Remove and let juices reabsorb for 20 minutes before cutting.
To make your Sandwich, use a high quality sub roll.
- Toast sub roll slightly – browned edges, but not crispy overall
- 3 leaves Butter lettuce
- 2-3 fairly thick slices of the pork belly
- 1 large Heirloom tomato – sliced thick – about 1/4 inch
- 2 TBL Deli mustard
- 1 TBL mayo or Miracle Whip
