Paleo Dinner Recipes:
Lemon and Herb Pork Belly
PREP/COOK TIME: 1 hour 20 minutes (plus 1 hour marinating)
Pork belly is the cut of meat to choose when nothing but super-crispy skin is going to do! Either get your butcher to score the skin for you, or you can do it yourself with a sharp knife. Make sure the marinade gets right into the score-lines so it adds plenty of flavor to the pork.
We like to give it 20 minutes in a very hot oven, and you should actually be able to see the pork skin crisp up in there, and then another hour on a lower heat. Let the pork sit for 10 minutes before you cut it into servings. This will make enough for 4 people and you can pair the pork with your favorite green vegetable.
Ingredients:
1 cup fresh parsley leaves
Juice of 1/2 lemon
3 peeled garlic cloves
1/2 teaspoon cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup red wine vinegar (be sure to get the one with no added sugar)
1/4 cup olive oil
2 lbs pork belly
Fresh parsley, for garnish
Method:
Pulse the parsley, lemon, garlic, cumin, red pepper, salt, vinegar and oil in a blender or food processor until combined. Score the skin of the pork belly if the butcher didn’t already do it, then rub salt into the score lines. Now combine the pork belly with 3/4 of the marinade in a Ziploc bag or glass dish. Ensure it is well coated, then refrigerate for 1 hour.
Preheat the oven to 450 degrees F then roast the pork for 20 minutes. Turn the oven down to 320 degrees F and cook for another hour. The skin should be really crisp by now, but if it isn’t you can finish it off under the broiler for 5 minutes or so. Let it rest for 10 minutes, then slice and serve, garnished with parsley. You can either drizzle the remaining marinade over the top or serve it underneath the slices of pork belly.
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Save Print Paleo Dinner Recipes: Lemon & Herb Pork Belly Author: CavemanDietBlog.com Ingredients
- 1 cup fresh parsley leaves
- Juice of ½ lemon
- 3 peeled garlic cloves
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 lbs pork belly
- Fresh parsley, for garnish
- Pulse the parsley, lemon, garlic, cumin, red pepper, salt, vinegar and oil in a blender or food processor until combined. Score the skin of the pork belly if the butcher didn't already do it, then rub salt into the score lines. Now combine the pork belly with ¾ of the marinade in a Ziploc bag or glass dish. Ensure it is well coated, then refrigerate for 1 hour.
- Preheat the oven to 450 degrees F then roast the pork for 20 minutes. Turn the oven down to 320 degrees F and cook for another hour. The skin should be really crisp by now, but if it isn't you can finish it off under the broiler for 5 minutes or so. Let it rest for 10 minutes, then slice and serve, garnished with parsley. You can either drizzle the remaining marinade over the top or serve it underneath the slices of pork belly.