Did you know pork belly is just unsmoked, uncured bacon?! So if you eat bacon, you eat belly. Cook up a bunch of this “pork candy” to nibble during a football game or anytime.
4 pounds pork belly (unsalted), skin removed and cut into 1½-inch cubes
¾ cup vegetable oil
Dry rub
1 tablespoon kosher salt
⅔ cup brown sugar, packed
2 teaspoons chili powder
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed brown mustard seeds
1 tablespoon black pepper
2 teaspoons paprika
1 teaspoon cayenne pepper
Zest of 1 large orange
Warm Sticky Belly Drizzle
½ cup honey
½ cup melted butter
Juice of the zested orange
1–2 teaspoons crushed red pepper
Lightly coat belly with oil. Drain excess.
Combine dry rub ingredients in a large bowl and toss with belly cubes. Refrigerate for several hours or overnight, tossing periodically.
Sit out for about 30 minutes before cooking. Heat wok or cast-iron skillet over medium-high heat. Lightly coat with oil. Sear belly in small batches, turning as each side gets nicely charred and a little burnt, being careful not to crowd in skillet.
Combine all drizzle ingredients in a small bowl. At serving time, drizzle burnt ends and serve extra for dipping.
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