Ingredients
- For The Pork Belly
- 2 lbs Villari Prime Skinless Pork Belly
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional, for a smoky touch)
- 1 tablespoon olive oil
- For The Honey Garlic Glaze
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 1 tablespoon water
Directions
- Preheat your oven to 300°F (150°C).
- Pat the pork belly dry with paper towels to ensure crispy skin.
- Score the pork belly lightly in a crisscross pattern on the top (fat side). This helps the seasoning penetrate.
- Season all sides with salt, pepper, garlic powder, and smoked paprika. Rub olive oil evenly over the surface.
- Place the pork belly, fat-side up, on a wire rack over a roasting pan or baking sheet.
- Roast in the oven for 2 to 2.5 hours, until tender and the fat has rendered.
- After roasting, increase the oven temperature to 450°F (230°C) and roast for an additional 15-20 minutes until the top is crispy and golden. Watch carefully to avoid burning.
- While the pork belly is roasting, combine honey, soy sauce, vinegar, garlic, ginger, and water in a small saucepan over medium heat.
- Bring to a gentle simmer and let it cook for 5-7 minutes until slightly thickened. Remove from heat.
- Once the pork belly is crispy, remove it from the oven and let it rest for 10 minutes.
- Brush the honey garlic glaze generously over the top and sides of the pork belly.
- Slice the pork belly into thick or thin pieces, depending on your preference.
- Drizzle extra glaze on top for added flavor.
- Serve with steamed rice, sautéed greens, or roasted vegetables.
