Description
A delicious combination of sweet and savory flavors with succulent pork belly and the crunch of radish.
Ingredients
Scale
- 2 pounds pork belly
- 1 cup maple syrup
- 1/2 cup kosher salt
- 1 tablespoon black pepper
- 1 tablespoon crushed red pepper flakes
- 1 bunch radishes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- In a bowl, mix maple syrup, kosher salt, black pepper, and crushed red pepper flakes to create a cure.
- Coat the pork belly in the cure mixture and refrigerate for 5-7 days, turning occasionally.
- After curing, rinse the pork belly and pat dry.
- Preheat your oven to 250°F (120°C).
- Place the pork belly on a baking sheet and cook for about 2-3 hours, or until the internal temperature reaches 190°F (88°C).
- While the pork is cooking, prepare the radishes by slicing them and tossing with olive oil and salt.
- Serve the cured pork belly sliced with the radishes on the side.
Notes
- For best results, let the pork belly rest in the refrigerator uncovered for a few hours before cooking to help the skin crisp up.
- This dish can be served warm or cold, making it versatile for different occasions.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Curing and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 10 grams
- Sodium: 900 milligrams
- Fat: 30 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 5 grams
- Fiber: 1 gram
- Protein: 35 grams
- Cholesterol: 70 milligrams