Servings: 8 to 10
A brown sugar rub and a spicy-sweet glaze give this roasted belly a deliciously caramelized flavor. It’s served over bacony slow-simmered beans and tangy braised collards for a truly delicious Southern-style dinner.
Make Ahead Tips
The beans can be made up to 1 day ahead and refrigerated. Reheat before serving.
The pork belly can be roasted 1 day ahead and refrigerated. Glaze and reheat just before serving.
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I love this pork belly recipe. I use just the pork belly prep and cook instructions and then put slices of it on homemade banh mi sandwhiches. Try it!!!!
Every year my husband and I take on a new cooking adventure for Valentine's day. Our adventure this year was this recipe. We made a whole weekend of it as the recipe was very time-consuming. It turned out so amazing! We were surprised that the pork belly was the easiest part to make. We would definitely be able to make it again. Although the black-eyed peas and collard greens really helped to make the dish (my mouth is watering just thinking about it), they took so much time that I don't think we will be making those again.Overall this dish is a labor of love that won't disappoint.
This is a beautiful dish with wonderful flavors! It took a long time to prepare, but it was worth it as my dinner party left nothing but empty plates:). The pork was tender and juicy, and the 3 parts melded together deliciously!Just a couple of adjustments needed for next time:#NAME?-increase the amount of meat. Too delicious to be enough for everyone. I doubled it and used 4 lbs to serve about 10, and it was barely enough. The beans and greens were enough though.
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