thick-sliced pork belly served w/ ozark hash (apple, thick-cut bacon, sweet potato, roasted corn) & civil sauce

In a bowl, mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and apple cider vinegar to create a marinade. Coat the pork belly thoroughly with the marinade and refrigerate for at least 2 hours, preferably overnight.

Marinate the Pork Belly

Preheat your oven to 300°F (150°C). Place the marinated pork belly on a baking sheet lined with foil. Bake for about 2.5 to 3 hours, or until the meat is tender. For a crispier skin, broil for an additional 5-10 minutes.

Cook the Pork Belly

In a skillet, heat olive oil over medium heat. Add diced bacon and cook until crispy. Add sweet potatoes, diced apples, and roasted corn. Season with salt and pepper. Cook until sweet potatoes are tender and golden, about 15-20 minutes.

Sauté the Ingredients

In a bowl, combine mayonnaise, ketchup, hot sauce, honey, lemon juice, and season with salt and pepper to taste. Mix well and set aside.

Mix the Sauce

Slice the cooked pork belly and serve it on a plate with a generous portion of Ozark hash on the side. Drizzle the civil sauce over the pork belly or serve on the side for dipping.

Plate the Dish

Pork Belly

Brown Sugar

Paprika

Salt

Black Pepper

Garlic Powder

Onion Powder

Apple Cider Vinegar

Apple (diced)

Thick-Cut Bacon (diced)

Sweet Potato (diced)

Roasted Corn (canned or fresh)

Olive Oil

Mayonnaise

Ketchup

Hot Sauce

Honey

Lemon Juice

BBQ PORK BELLY

bbq pork belly

Recipe information

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