The good people at Tendergrass Farms know just what to say to make a paleo girl’s heart go pitter-patter, stuff like… “We have a surplus of pork bellies right now. How would you like to offer them to your readers?”
Are those, or are those not, magic words?
Here’s the deal on the pork belly: I got a free organic, pastured pork belly from Tendergrass Farms, I made up a recipe, then I ate the hell out of that pork belly. Now, thanks to Tendergrass Farms, we have a special deal for you. From now until December 31, fifty people can get a free pork belly when they order anything else on the site. Just add some other delicious, organic, pastured meat to your cart, then use the coupon code CLOTHESMAKETHEBELLY! — but use it soon because only the first 50 people to use the code will get the free pork belly. Claim your belly now!
Crispy Spiced Pork Belly
You can do lots of stuff with pork belly. You could follow in Nom Nom Paleo’s footsteps and sous vide it up, then brown it in a pan. You could try the TGI Paleo way and slow cook it. Or smoke it, ala She Cooks He Cleans. I went the super-simple route and oven-roasted it to crispy, luxurious perfection — with some cumin, of course.
2 pounds pork belly
3 cloves garlic, crushed
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 tablespoon lemon juice
1/2 tablespoon salt
1. Pat the pork belly with paper towels to dry off any moisture. Turn the belly fat side up on a cutting board and score the fat using a sharp knife. Turn it over and use a fork to poke the meaty side.
2. In a small bowl, mix the garlic, pepper, turmeric, salt, and cumin. Rub the spices all over the pork belly, starting with the meaty side. Wrap tightly in plastic wrap and place in the refrigerator to marinate, 2 hours or overnight.
3. When you’re ready to cook the pork belly, preheat the oven to 425F. Cover a baking sheet with parchment paper and place the pork belly fat side up on the baking sheet. Rub the fat with the lemon juice and sprinkle with the salt.
4. Place in the oven and roast for 30 minutes, then reduce the heat to 350F and roast for an additional 1 hour, until the pork is well-browned and crisp. Remove the oven and allow to rest 10 minutes, then cut into pieces and eat like an animal. Or maybe that’s just me. (If you don’t want to be an animal, this would taste great with cauliflower rice pilaf and some Lebanese onion and parsley salad.)
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