Spice Rubbed Pork Belly

Or what I call “2.5lbs of bacon”. This recipe brings big bold flavors out in the pork’s meat and fat. With the spices we rub into both sides of the pork belly, it is guaranteed to to fill each and every bite with great taste and texture.


About 2.5lbs pork belly

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp ground cardamom

1/4 tsp garlic powder

1/4 tsp paprika

1/4 tsp onion powder

1/4 tsp ground cinnamon

1/4 ground marjoram

An oven safe heavy duty baking dish and/or a large cast iron skillet.


Heat the oven at 400.

Heat a large iron skillet or oven safe pan on medium-high heat on the stove top — This is to sear the pork belly.

Score the fat side of the pork belly in a checker pattern.


Lightly salt and pepper the fat and the meat side of the pork belly. Press the salt and pepper into the pork belly.

Combine all of the spices and herbs listed above into a small bowl.

Sprinkle half of the spice mixture onto the meat side and rub them into the pork belly gently; being sure to press the spices into the meat. You do not want any of the spice mixture to be loose or fall off.

Flip the pork belly and repeat the spice rubbing process for the fat side. Ensure that you rub the spices into the scores you made with the knife.


Slice the pork belly into four equal portions.

Lay the four slices of pork belly, fat side down, in the hot skillet and allow to sear for 2-4 minutes per side. Remember, we are not trying to cook the pork belly here, only to sear the outside to lock in the flavor and natural juices of the meat and the spices.

Once the pork belly is seared on both sides, place in the oven, fat side up, and cook for 15 minutes.

Carefully turn the pork belly pieces so that the fat side is down and place back into the oven for an additional 15-20 minutes or until done — cook times may vary slightly due to the varying thickness of the pork belly.

Remove from oven and serve.

Yields about 8 servings (cut the 4 equal parts in half) but I always take a full 1/4 slice because…well its bacon technically!

Pork belly on a bed of peach chard stems and a side of sweet cinnamon plantains.

Pork belly on a bed of peach chard stems and a side of sweet cinnamon plantains.

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