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Posted by: WooDoggies on 2011/11/15 15:30:01  

This is a cook I had been wanting to do for a long, long time.


Take a 2 1/2 pound slab of fresh pork belly with the rind left on.






Make parallel cuts in the skin about a 1/3" apart and just deep enough to cut into the fat but not the meat.






Rub kosher salt, fresh cracked pepper and thyme into the cuts.






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. Pull off and cover for 10 minutes and dig in.






Man, the roast was out of this world delicious! The combination of crunchy skin and the rich succulent meat made for an indescribable party for the taste buds!






I will be doing this again!






john

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