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Recipe for slow-roasted pork belly, finished on the grill, served with roasted squash.
Recipe Video
Ingredients
- 5kg de Pork belly
- 1to taste de Complete seasoning blend
- 1to taste de Cumin
- 1to taste de Black pepper
- 1to taste de Mayonnaise
- 1to taste de Grilling salt
- 1ripe de Kabocha squash
- 1to taste de Flaky sea salt
- 1to taste de Meyer lemon juice
- 1to taste de Tahiti lime juice
Instructions
Poke holes all over the pork belly piece.
Season the pork belly, spreading complete seasoning blend, cumin, black pepper, mayonnaise, and grilling salt all over the surface.
Dica: Using plastic wrap helps maintain even and quick cooking, allowing the meat to better absorb the juices and seasonings.
Wrap the pork belly tightly in plastic wrap (food-grade) and place it in the preheated oven.
Dica: Roast at 350°F (180°C) for approximately 2 hours to ensure slow initial cooking.
While the meat roasts, prepare the kabocha squash by placing it whole or in large pieces to roast alongside the meat.
Dica: Use a very ripe squash for best results.
After the oven time, remove the pork belly and allow it to rest before unwrapping.
Dica: Letting the meat rest helps redistribute the juices.
Cut the roasted squash into slices and set aside.
Remove the plastic wrap from the pork belly and slice it into pieces approximately two fingers thick (about 1.5 inches).
Place the pork belly slices on the grill grate to brown and finish on all sides.
Finish the grilled meat by lightly chopping it and immediately seasoning it with flaky sea salt and the mixed juice of Meyer lemon and Tahiti lime.
Dica: This finishing touch adds acidity and a salty crunch.
Plate the finished pork belly slices with the reserved squash slices for serving.
Dica: This dish is ideal for celebrations like Father's Day.
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Cuisine Type
brasileiraRequired Equipment
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