Executive Chef and General Manager
- 1- 3 lb. piece of skinless pork belly
- 3 Tablespoons Kosher Salt
- 1 Tablespoon ground black pepper
- 2 teaspoons ground coriander
- 2 teaspoons ground fennel seed
- 2 teaspoons smoked paprika
- 1 Tablespoon brown sugar
- 1 Cup Pennsylvania Maple Syrup
- ¼ cup Pennsylvania apple cider
- 1 Stick of butter
- ½ teaspoon red pepper flake
In a small mixing bowl, combine the seasonings together. Season all sides of the skinless pork belly. Use all of the seasoning and season very heavily. Wrap the pork belly in plastic wrap and refrigerate overnight.
Pre-heat oven to 425 degrees F. Place the pork belly on a sheet tray (make sure that it does have sides because there will be fat rendering out). Place the pork belly skin side down on the tray and roast at 425 degrees for 35 minutes. After the 35 minutes, carefully flip the pork belly over, drain most of the fat from the sheet tray, turn the oven temperature down to 250 degrees and place the belly back into the oven for 1 hour and 15 minutes. When finished carefully remove from the sheet tray to a new tray and allow to cool for at least 30 minutes in a refrigerator. After it is cooled, you will be able to portion it to the specific sizes you prefer.
While the belly is cooling, in a small sauce pan combine the maple syrup, cider, butter and red pepper flakes. Over medium heat bring to a simmer. When pork belly is portioned you may pour as much glaze as you would like on each portion and bake at 425 degrees until heated through, approximately 10-15 minutes. You may also dice the pork belly after cooling and put on wooden pics for a great passed appetizer and use the glaze as the dipping sauce.