Black and crunchy pork belly
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
This takes some time, but it manages on its own. No need to stick around and keep track of the process. That much.
  • 750 grams (1,6 lbs) of lightly salted belly of pork, with skin.
  • 2 table spoons of ground paprika.
  • 1 tea spoon of ground chili.
  1. Let the meat temperate to room temperature. Pat it dry. Nag the skin with a fork, this will help the juices move through the rind and make it nice and crisp.
  2. Mix the ground paprika and ground chilli.
  3. Rub the spice mix into the meat and skin.
  4. Place the meat on a wire rack above an oven plate. Directly under the meat, place a bowl to collect the drippings. Cook the meat at 100°C (212°F) for about 8 hours. During the cooking take some of the drippings from the tray and pour back over the meat, using a spoon is recommended, this will add flavour to the meat.
  5. After 8 hours increase the temperature too 200°C (392°F) and cook for an additional 20- to 30 minutes. Remove from the oven. Hit the skin with the back of a knife. It should be hard and crunchy. If not, give it another kiss in the oven.
  6. When slicing this put the meat with the rind facing down. Otherwise you will tear the meat as it is very tender.
  7. Serve this meat in a sandwich, with a salad or, basically, in whatever way you want.
  8. And yes. You eat the crunchy skin.
Recipe by Honest Cooking at