Pork Belly & Smoked Sea Salt

A few people have asked me how we cook our pork belly... here it is, simple and delicious.  Buy some from a local pastured organic farm today!!!  And, join the discussion on Facebook, or leave a comment below.

If you haven't cooked pork belly before, know that it is a low carber's dream - bacon on top, meat at the bottom, and a thick slab of fat in the middle.  So, it is RICH!  Definitely serve with a green salad and some veggies.  I think you'll love it though, like we do.


Pork Belly & Smoked Sea Salt

1 pork belly – pastured and organic from a farm is best!  (We've cooked all sizes this same way)

coarse sea salt, we use a delicious black smoked sea salt – Himalayan salt would be good too

fresh ground pepper

2 onions, or more

Sliced vegetables – your choice (optional) We used celery, carrot, bell peppers

Scoring a 4 lb-er after broiling

Scored and broiled with sea salt & veggies added

Slice your onions and vegetables - but not too small or they will cook down to nothing.  The bigger your pork belly is, the longer it takes to cook. So, make sure for a bigger cut of meat you make really big slices.  I like to cut the onions in rounds, that is easier and more fun to eat!
Put pork belly in a pan alone, fat side up under the broiler.  Broil until the fat turns crispy, about 15 minutes.  Remove from oven, and baste the top.  Use a serrated knife to score the layer of fat from one side to the other on top about ¼” – ½” deep.  You can do it the other way as well, to make it crisscross, if your knife is sharp enough.  Sprinkle salt on top and use a fork and knife to make sure it gets into the scores.  Remove meat from pan, and place vegetables in the pork grease on bottom and place meat back on top, still fat side up.  Alternatively, you can carefully lift the belly and shove the veggies underneath, just be careful that someone holds the pan so it doesn't slide off the counter.  Baste again.  Sprinkle with pepper. Turn oven on bake at 425˚ F and let it cook 30 – 45 minutes for a 2 lb cut, until juices run clear and it is done to your liking.  Our 4 lb belly took over an hour.  Make sure you stir your vegetables in the fat after 20 minutes so they are well coated.  We cook ours to about medium since our meat is pastured... pastured from a farm whose practices you know = safe meat!

We used our leftover onions in a baked chicken dish the next night- DELICIOUS!