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Easy oven roasted pork belly on the table in less than 40 minutes! The flavors of a barbecued roast pork but none of the work. Serve with salad and mashed potatoes or use it for sandwiches.

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Easy oven roasted pork belly on the table in less than 40 minutes! The flavors of a barbecued roast pork but none of the work. Serve with salad and mashed potatoes or use it for sandwiches.

Remember when I bought this? Half a pig, all nicely cut up into pretty portions. We’ve been enjoying this all winter, and it was a great purchase. Definitely something I’ll do again.

Pork side all cut up and ready for the freezer

The problem was that I forgot to make it really clear that I wanted the pork belly left whole and uncut – I wanted to make bacon.

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The butcher heard “make bacon” and so he sliced up a bunch of my pork belly into slices. Not what I planned, so I had to come up with something interesting to do with them. And … how about Roasted Pork Belly Slices?

Or maybe Barbecue Pork Belly Slices?

Does it sound good? It turned out every bit as good as I expected.

Not my whole pork belly - the butcher cut it up in slices

Not what I had planned, but they’re good and worth making.

We’re just going to make a pound of it here, but you can double or triple this, depending on how much sliced pork belly you have.

For every 1 pound sliced pork belly, you’re going to need 2 tablespoons mustard, 3 tablespoons paprika, 2 tablespoons oil, 2 tablespoons Italian seasoning, 1/2 lemon, and 2 1/2 tablespoon brown sugar.

If you don’t like Italian seasoning, you can use any herb-y low salt seasoning that you like.

Preheat the oven to 400F.

Pork belly slices and spices for barbecue sauce

Combine the mustard, paprika, brown sugar, oil, Italian seasoning and oil in a bowl until fully mixed.

What you’ll end up with is something that looks like thickened barbeque sauce. Absolutely perfect for coating pork belly slices!

Coat the slices evenly on both sides. It’ll be be messy.

Before you coat the second side, place the pork belly on a baking dish that is lined with foil or parchment, something that won’t stick horribly.

Squeeze the lemon juice over the slices.

Place in the preheated oven for 20-25 minutes, flipping halfway through the time. Pork belly slices don’t take long to cook.

Serve as is or slice up.

This roasted pork belly recipe goes well with mashed potatoes, salad greens and even with some light pasta. The best part? It is even better the day after it is cooked so you can just double or triple the recipe and feed more people or save some for awesome leftovers!

This is the kind of simple home cooking I like. You can find more like it in my cookbook A Cabin Full of Food!

A Cabin Full of Food

A Cabin Full of Food

Cook like Grandma, and save like she did, too

This massive book is filled with almost everything you need to know about preserving and using the food you raise yourself or buy from the farmer's market - all the 'Grandma recipes'.
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About the Book
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This book is organized by food type (grains, vegetables, fruit, meat) and written in a conversational, easy to follow format. It’s packed with almost 1000 easy, frugal, traditional recipes that will help you make the best use of what you have in the pantry already!

This is a massive, value-loaded book with over 300 pages of recipes.

This isn’t a cookbook so much as an encyclopedia on homestead cooking written by someone who knows what she’s doing – the author lives deep in the woods, raising four children in an off-grid cabin with solar power, wood heat and no fridge.

FARM FOOD

My grandfather always said to eat food that remembers where it came from.

But in this era of cans, boxes and bags, it is sometimes hard to know what to do with simple, from-the-farm food.

My book contains over 1000 of my own recipes, or ones that I have adapted and used over the years to make my own. There are lot of plain old classics that have almost been forgotten.

And quite a few come from the hand-written tried-and-true recipe books of my Old Order Mennonite friends.

These are recipes that have stood the test of time.

FOOD DOESN’T HAVE TO BE FANCY

You don’t need another book telling you how to make exotic ingredients into meals. This is real, down home cooking at its best. Save money by making your own ketchup, barbecue sauce, tomato soup and more from fresh tomatoes.

I’ll show you how to put up the garden bounty to quickly use it all winter. Learn to keep up with the egg and milk abundance when you have small livestock.

Recipes include:

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Genre: Cookbook
Tag: Recommended Books
Format: Paperback, Kindle, PDF
Length: 318 pages
ASIN: 1480058084
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Now go make some Barbecue Roasted Pork Belly Slices!

Printable Recipe

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Barbecue Roasted Pork Belly Slices


  • Author: Marie Beausoleil

Description

Easy oven roasted pork belly on the table in less than 40 minutes! The flavors of a barbecued roast pork but none of the work. Serve with salad and mashed potatoes or use it for sandwiches.


Ingredients

  • 1 pound pork belly, sliced into half an inch slabs.
  • 2 tablespoons mustard
  • 3 tablespoons paprika
  • 2 tablespoons oil
  • 2 tablespoons Italian seasoning
  • 1/2 lemon
  • 2 1/2 tablespoons of brown sugar

Instructions

  1. Prepare everything you need and preheat the oven to 200C.
  2. Mix up the spice mix/rub by combining the mustard, paprika, brown sugar, oil, Italian seasoning an oil in a bowl until fully mixed.
  3. The mixture will look like thickened barbeque sauce, which makes it perfect for coating the pork belly with.
  4. Use half the mixture to coat the pork belly evenly on one side and use the other half for the remaining surface area of the pork.
  5. Squeeze in some of the lemon juice too for extra fresh and tangy taste.
  6. Roast in the oven at 400F for 20-25 minutes, making sure to flip it halfway through.

Just Plain Living

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