I just discovered pork belly. I’ve always cringed at the thought of pork belly because it sounds like a direct landing of fat adhering to my hips. But all this hype about pork belly had me so curious to make it myself. Tonight’s mission was a success! I found that there is more flavor and meat than I expected…so what the heck…I had it!
Here’s how it’s made. First, find pork belly in the meat department (ask the butcher for it if you don’t see it). Lay it out in a tray fat side up, and puncture holes in the fat with a fork or tip of a sharp knife. Don’t focus on the fat, you might give up on this dish right about now if you can’t get over the sight of fat.
After you made the fat holly, drizzle it generously with salt and baking soda (this removes moisture). Let it rest at room temperature for 4-6 hours or overnight. Go for a run or bike ride to decompress. I know you are stressing out about that fat layer you just touched (just like me).
After 4-6 hours, rinse it and pat it dry with paper towels. Place it on a rack and baking sheet. Now cover the fat with taco seasoning. I used my own Barcelo Food Signature Seasoning because it’s perfectly delicious. You can order it by clicking below the picture “Barcelo Food Signature Blend Taco Seasoning”.
Here’s what the belly should look like after it’s been coated with Taco Seasoning.
This pork belly has a savory and smokey sweet flavor (the secret is…there’s brown sugar in my taco seasoning).
Serve this pork belly in small slices. You can always place it on a platter, serve it in a fresh hot tortilla, on top of your eggs, on your favorite ramen soup…the possibilities are endless and oh so good! Or if your feeling guilty, pair it with lettuce 😉. Be brave, try it once and see how you like it.