Ingredients
- 2-3 pounds Villari Brothers Pork Belly (skin on)
- 2 Garlic Cloves
- 1/8 teaspoon Ground Cloves
- 1/2 teaspoon Caraway Seeds
- 1/2 teaspoon Dried Chili Flakes
- 2 Tablespoons Thyme Leaves
- 2 Tablespoons Olive Oil
- 1 Tablespoon Lemon Juice
- 1 teaspoon Salt (Smoked Salt is ideal, but not a necessity)
- 2 Tablespoons Fresh Cracked Black Pepper
- 2 Onions, rough chopped or thick sliced
- 2 Large Carrots, rough chopped
- 2 Stalks Celery, rough chopped
- Additional 2 Tablespoons Salt for later
Directions
- Pre-heat oven to 325°F.
- Score the Pork Belly skin with a very sharp knife, using a crisscross pattern and taking care not to cut through to the meat.
- Cut the onions, celery, and carrots into large pieces. Arrange the rough sliced/chopped vegetables in a roasting pan. (The Pork Belly will sit on top of the vegetables to keep it from touching the pan).
- Place Garlic, Ground Cloves, Caraway Seeds, Chili Pepper Flakes, Thyme, Black Pepper and 1 teaspoon of Salt in a mortar and pestle and crush to a paste. Stir in the Olive Oil and Lemon Juice.
- Rub the mixture over the Pork Belly and let stand at room temperature for 20-30 minutes.
- After 20-30 minutes, rub the skin and meat of the Pork Belly with the other 2 Tablespoons of salt.
- Place the Pork Belly on the vegetables and place the pan in the oven.
- Roast the Belly for 2 1/2 hours, then turn the temperature up to 425°F and allow to roast for another 15-20 minutes to brown. (You want an internal temperature of at least 165° F.)
- When the Pork Belly is cooked, remove from the oven, cover with foil and allow it to rest for 20-30 minutes.
- After it has rested, carve the meat in small cubes or slices to serve. It's great served with salad and mashed potatoes.
- Keep leftovers in an airtight container in the refrigerator. To reheat and serve, sauté pieces in a pan over high heat until warmed through.
