Get ready to elevate your culinary game with the most mouthwatering, jaw-dropping pork dish you'll ever experience! The Pork Belly Tomahawk Steak is not just a meal; it's a flavor-packed journey that transforms an ordinary cut of meat into a restaurant-quality masterpiece that will have your dinner guests absolutely stunned. Imagine tender, melt-in-your-mouth pork with a perfectly crispy exterior that crackles with every bite, infused with a bold blend of smoky and sweet seasonings that dance across your palate.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 lb pork belly, boneless
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
Instructions
- Remove the pork belly from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Pat the pork belly dry thoroughly with paper towels to ensure crispy skin and proper seasoning adherence.
- In a small mixing bowl, combine brown sugar, smoked paprika, garlic powder, salt, and black pepper to create a dry rub seasoning.
- Generously coat the entire pork belly with the dry rub mixture, massaging the seasonings into the meat to ensure even coverage.
- Preheat your oven to 275°F (135°C) for slow roasting.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Sear the pork belly on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
- Transfer the seared pork belly to a roasting pan or baking dish with a wire rack to allow air circulation.
- Place the pork belly in the preheated oven and slow roast for approximately
- 5 to 4 hours, or until the internal temperature reaches 195°F (90°C).
- During the last 30 minutes of cooking, increase oven temperature to 425°F (218°C) to crisp the skin and create a crackling exterior.
- Remove from oven and let the pork belly rest for 15-20 minutes to allow juices to redistribute.
- Slice against the grain into thick, juicy portions and serve immediately.
Tips
- • Always start with a completely dry pork belly surface to achieve that coveted crispy skin • Use a meat thermometer to ensure precise internal temperature for perfect doneness • Let the meat rest after cooking to allow juices to redistribute, keeping the meat incredibly tender • For extra crispy skin, pat the surface with paper towels multiple times before seasoning • Choose a cast-iron skillet for the best initial sear and even heat distribution • Don't rush the cooking process - low and slow is the secret to incredibly tender pork belly • If possible, score the skin lightly before cooking to help render fat and create more crispy texture • Experiment with the dry rub by adding your favorite spices for a personalized flavor profile
Nutrition Facts
Calories: kcal
Carbohydrates: 12g
Protein: 49g
Fat: g
Saturated Fat: 20g
Cholesterol: 120mg
