More Spice Seasoning 
No Salt Seasoning 
Tomahawk Steak & Grilled Lobster
Indulge in the perfect surf and turf pairing. This succulent grilled lobster served alongside a flame-seared…
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.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Fried Scallops
These golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can…
Get Recipe