Crispy Slow-Roasted Pork Belly with Chimichurri

Ingredients

Pork Belly

• Pork belly (skin-on) – 3 lbs (about 1.4 kg)
• Kosher salt – 2 tbsp
• Brown sugar – 2 tbsp
• Black pepper (ground) – 1 tsp
• Garlic powder – 1 tsp
• Smoked paprika – ½ tsp
• Vegetable oil or rendered pork fat – as needed
• Herbs (thyme or rosemary) – a few sprigs

Chimichurri

• Fresh parsley (chopped) – 1 cup
• Fresh cilantro (chopped) – ½ cup
• Garlic (minced) – 4 cloves
• Red chili flakes – ½ tsp
• Red wine vinegar – 2 tbsp
• Olive oil – ½ cup
• Salt – to taste
• Black pepper (ground) – to taste

Instructions

1. Prepare the Pork Belly

Slice the pork belly into strips, each approximately 2 inches wide. Using a sharp knife, score the skin in a crisscross or straight pattern, cutting about ¼ inch deep. Mix salt, brown sugar, black pepper, garlic powder, and smoked paprika in a bowl. Rub this mixture onto the meat side of the pork belly, avoiding the skin. Lightly sprinkle the skin with kosher salt to draw out moisture. Place the pork belly on a wire rack over a baking tray. Refrigerate uncovered for at least 12 hours or overnight.

2. Make the Chimichurri

In a medium bowl, combine parsley, cilantro, minced garlic, red chili flakes, red wine vinegar, and olive oil. Stir well and season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

3. Slow-Roast the Pork Belly

Preheat the oven to 250°F. Roast the pork belly on a wire rack for 3-3.5 hours, or until the internal temperature of the meat reaches 195°F.

4. Crisp the Skin

Pour the rendered fat from the baking tray into a skillet. Add vegetable oil if needed to make 1 cup. Heat the oil over medium heat. Place the pork belly strips skin-side down into the oil. Fry until the skin puffs up and becomes golden and crispy, about 6-10 minutes. Carefully remove and let the pork belly rest for 5 minutes.

5. Plate and Serve

Slice the pork belly into bite-sized pieces along the score marks. Arrange the crispy pork belly on a serving plate and drizzle with chimichurri or serve it on the side as a dipping sauce. Serve immediately to enjoy the contrast of crispy skin, tender meat, and vibrant herbs.