|Description:||Over the Top Pork and Cracklin Roast!
2.5 pound meaty slab of fresh pork belly with rind.
Salt, Pepper, fresh Thyme.
Make parallel cuts in the skin about a 1/3 inch apart and just deep enough to cut into the fat but not the meat.
Rub kosher salt, fresh cracked pepper and fresh thyme into the cuts. You can use your favorite "pork" rub but I think simple is best with this cut.
Roast at 450º skin side up indirect on a bed of onions with a little water added to the dish.
Roast for 30 minutes then tweek the egg down to hold a steady 350º.
By this time the skin will start to puff and crisp-up and the aroma will be amazing.
Cook for another 2 to 2 1/2 hours until the the skin takes on a deep mahogany color (or instant read thermometer reads 190º-200º).
Pull off and cover for 10 minutes and dig in.
Pork Belly Roast roast is out of this world delicious!
The combination of crunchy skin and the rich succulent meat make for an indescribable party for the taste buds!