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Ingredients
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Pork Belly
Cilantro Radish Salad
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern without cutting into the meat. This will help the fat render out and the skin to become crispy.
- 2
Season the Pork Belly
Rub the pork belly all over with kosher salt, black pepper, garlic powder, onion powder, cumin, and smoked paprika. Ensure that the seasoning gets into the scored areas.
- 3
Roasting the Pork Belly
Place the pork belly on a wire rack set over a baking sheet. Roast in the preheated oven for about 2-2.5 hours, or until the internal temperature reaches at least 190°F (88°C) and the skin is crispy.
- 4
Rest the Pork Belly
Once finished roasting, remove the pork belly from the oven and let it rest for at least 15 minutes before slicing.
Cilantro Radish Salad Preparation
- 5
Prepare the Radishes
While the pork belly is resting, wash and thinly slice the radishes.
- 6
Make the Dressing
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
- 7
Combine the Salad
In a large bowl, combine sliced radishes and chopped cilantro. Drizzle the dressing over the salad and toss gently to combine.
- 8
Serve
Serve the sliced pork belly alongside the cilantro radish salad for a fresh and flavorful meal.