Cuban Slow Roasted Pork Belly

Cuban Slow Roasted Pork Belly

A crispy Pork Belly Application using traditional cuban techniques and flavors. This is a decadent pork dish that will definitely impress...

James Andrews


  1. 2.5 Pounds Pork Belly
  2. 1/4 Cup Orange Juice
  3. 3 Tablespoons Dark Brown Sugar
  4. 3 Tablespoons Kosher Salt
  5. 1/2 Tablespoon Black Pepper , ground
  6. 1/2 Teaspoon cumin
  7. 1 Teaspoon oregano
  8. 1/2 Tablespoon Garlic , chopped
  9. 3 Bay Leaves
  10. 1/2 Teaspoon red chilli flakes
  11. 3 Cloves garlic


240 mins
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    Rub all sides of the pork liberally with the sour orange juice, and allow to rest for 15 minutes. Combine all ingredients in a bowl. Cover all sides of the meat liberally, reserving 1/4 for later. Lay the bay leaves along the length of the bottom of the pork. Wrap tightly and refrigerate overnight.

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    Take 3-4 large garlic cloves and cut them in half. Starting at one end of the pork belly, cut little slits all the way down, the idea here is coverage.. you want each slice to get at least 1-2 small me, you'll thank me later.

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    First score the meat across the top crosswise, taking care not to score the meat, make the cuts as close together as you can get them. These cuts will make natural slices after cooking. Take a large piece of foil and make a 'boat' to cradle the pork..

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    Crimp the corners to make a tight fit on all sides while leaving the skin exposed. Rub the top liberally with oilve oil and apply the reserved rub. Roast at 350 for 30 minutes, then drop the temperature to 250 for 3 hours

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    Let rest for 20 mins, slice and serve

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