Easiest Way to Prepare Perfect Cuban Slow Roasted Pork Belly

Easiest Way to Prepare Perfect Cuban Slow Roasted Pork Belly Delicious, fresh and tasty.

Cuban Slow Roasted Pork Belly. Combine all ingredients in a bowl. Lay the bay leaves along the length of the bottom of the pork. A slow roasted, marinated picnic pork shoulder with intense flavourings and charred bits.

Combine all ingredients in a bowl.

What Makes Slow Cooker Cuban Pork So Great.

The pork soaks up all the wonderful spices and it just melts in your mouth; This cuban pork recipe is super easy to make.

You can cook Cuban Slow Roasted Pork Belly using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cuban Slow Roasted Pork Belly

1. You need 2.5 Pounds of Pork Belly.

2. You need 1/4 Cup of Orange Juice.

3. Prepare 3 Tablespoons of Dark Brown Sugar.

4. Prepare 3 Tablespoons of Kosher Salt.

5. It’s 1/2 Tablespoon of Black Pepper , ground.

6. It’s 1/2 Teaspoon of cumin.

7. Prepare 1 Teaspoon of oregano.

8. You need 1/2 Tablespoon of Garlic , chopped.

9. You need 3 of Bay Leaves.

10. It’s 1/2 Teaspoon of red chilli flakes.

11. You need 3 Cloves of garlic.

You mix the marinade, slather it over the pork, then put the onions in with the pork and set and forget it.

For the pork belly: Combine the salt, sugar, garlic, chili, fennel and nutmeg and rub all over the pork belly.

Cuban Style Pork Roast Haiku: "So, this was awesome!

This Cuban Pork Belly was sooo moist and as you can tell from the pictures…incredibly crunchy!

Cuban Slow Roasted Pork Belly step by step

1. Rub all sides of the pork liberally with the sour orange juice, and allow to rest for 15 minutes. Combine all ingredients in a bowl. Cover all sides of the meat liberally, reserving 1/4 for later. Lay the bay leaves along the length of the bottom of the pork. Wrap tightly and refrigerate overnight..

2. Take 3-4 large garlic cloves and cut them in half. Starting at one end of the pork belly, cut little slits all the way down, the idea here is coverage.. you want each slice to get at least 1-2 small pieces..trust me, youll thank me later..

3. First score the meat across the top crosswise, taking care not to score the meat, make the cuts as close together as you can get them. These cuts will make natural slices after cooking. Take a large piece of foil and make a boat' to cradle the pork…

4. Crimp the corners to make a tight fit on all sides while leaving the skin exposed. Rub the top liberally with oilve oil and apply the reserved rub. Roast at 350 for 30 minutes, then drop the temperature to 250 for 3 hours.

5. Let rest for 20 mins, slice and serve.

The black beans were pan fried with the rendered pork fat then pureed with the stock reduction to give you the most porkiest "refried beans" ever (yes, porkiest is a word).

This roasted pork belly recipe is simple, using nothing more than basic seasonings and extra-virgin olive oil.

The long, slow roasting makes for tender meat, and the increased oven temperature near the end of the cooking time helps create a crispy skin.

Season generously with salt and pepper, rubbing it well into the skin.

Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil.