Pork Belly

I've gotten pretty good at pork belly. And I'm making it a little too often for healthy living.


A small pork belly. A little over a pound.


And some smoked salt. ("Blacksnake Smolder" from North Market Spices.)


Pork Belly generously salted, both sides. Pork Belly is not by itself salty, unlike cured bacon.


And my method: Double wrapped tightly in two layers of heavy duty foil, like a brick. (Pork Belly can puff up and start falling apart in braising. This keeps it tightly compact.)


And the pork belly brick into the oven, 275-degrees, for three hours or so. Then refrigerated overnight.


And the next day, that's it. Yep. That's fat.


Cut into four small servings...


And crisped up, fat side down first, in a hot hot pan.


Some maple syrup into the pan...


And the pork belly back in with the maple syrup, cooked for a couple of minutes as the syrup starts going gooey.


And Voila. Beautiful, crispy-topped, slightly sweet, slightly smokey (that salt's good) pork belly.


Run under the broiler just before serving...with cauliflower puree, kumquat and rum-soaked cranberries.