Pork Belly is a cut of fatty meat from the belly of a pig. Pork belly is popular in Asian cuisine and forms a part of many traditional European dishes. In the United States, bacon is most often made from pork bellies.
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| Artigas | Spain |
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| Danish Crown | Denmark |
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| Famadesa | Spain |
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| Karro | UK |
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| Orviande | Canada |
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Meat
2 lbs Pork belly with, skin
1 Tbsp. Salt
1 Tbsp. Olive oil
1 Onion, sliced in rounds
1 Lemon, sliced in rounds
procedures:
Preheat oven to 180°C. Using a sharp knife, score the pork skin. To make it crispy, make sure to pat the skin, dry. Rub the salt and oil into the skin and incisions. Place the pork, skin-side down, on a tray and roast for 1 hour 30 minutes. Remove the pork from the oven and increase the oven temperature to 220°C. Arrange the onion and lemon on the oven tray beside to the pork. Flip the pork over on top of the onion and lemon. Roast for a further 20 minutes or until the skin is golden and crispy.