More Spice Seasoning 
No Salt Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeLove bacon? You’ll love this! Tony’s Cured Slow-Roasted Pork Belly by Chef GoodEnough is super simple and delicious. The long, slow roast is well worth the wait and makes for a very tender meat.
Ingredients
-
1/2 Skinless Pork Belly (Approximately 5 Pounds)
-
1/4 Cup Tony’s More Spice Creole Seasoning
-
1/4 Cup Tony’s No Salt Seasoning Blend
-
1/4 Cup Light Brown Sugar
- Clear
Directions
- Using a sharp knife, score the skin-side (fatty side) of the belly on a diagonal crosshatch at 2-inch intervals.
- Mix together the Tony’s seasonings and the brown sugar. Rub half of the mix thoroughly on one side of the pork belly and the rest on the other side.
- Place the belly in a shallow dish, wrap with plastic and refrigerate overnight (between 12-14 hours).
- The next day, rinse the pork belly thoroughly under cold running water, ensuring all spice is washed off.
- Place on a roasting rack set inside a pan and return to the fridge overnight, unwrapped, to allow the outside to air-dry and form a pellicle. Keep the scored side of the belly face up.
- The next day, place the pan with the roasting rack and belly in a 275°F oven or on a low BBQ, off of direct heat between 4-6 hours or until it is extremely tender and caramelized with fat rendered away.
- Using a sharp knife, slice the belly in half lengthwise, then thinly slice crosswise.
NOTES:
You should be able to easily slide a dull knife into the belly and twist around with little resistance. If you can, it is done.
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