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Home » Pork Belly Dry Rub

Pork Belly Dry Rub

September 5, 2022 by Chef Marsha Leave a Comment

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fresh pork belly

 How Long Should Dry Rub Sit on Pork Belly?

Just like any other meat or poultry, dry rub should sit on the pork belly for at least 15 minutes before cooking. However, leaving the dry rub on the pork belly for several hours or overnight would be ideal. This allows the rub to penetrate the entire pork and infuse flavor evenly through the meat. The pork may stay in the refrigerator to marinade for up to 7 days because of its relatively dense and leathery flesh.

pork belly dry rub ingredients

Dry Rub Ingredients

Cane Sugar

Kosher Salt

All Spice Berries or Jamaican Pimento (Sold in my Esty Shop; Imported from local Jamaican Farms)

Smoked Paprika

Dried Chili Flakes

Coarsely Grounded Black Pepper

Pork Belly dry rub mix

 What Temperature Should Cooked Pork Belly be?

The internal temperature of the pork belly should be 155 degrees farhenheit or greater. Even though this is the ideal temperature, it will vary depending on the size of the pork belly and the temperature of the stove, oven, grill or smoker.

Since it is possible to overcook the pork belly, having a thermometer near by will be great because the pork belly can become rubbery. After the pork belly is finished cooking, it should be rested for 10 minutes before slicing.

What is the Best Binder for Pork?

The best binder for dry rub is usually yellow mustard. Although yellow mustard helps the rub to stick to the pork, it is not a necessary step.

Dry Rubbed Pork Belly

When adding dry rub, the meat of choice is usually pat dry as it allows the spice to infuse into the meat with minimal water. However, you may not need to add a binder if you are adding dry rub to fresh pork belly.

7 Meat Binders for Dry Rub

  1. Hot Sauce
  2. Olive Oil
  3. Mayonnaise
  4. Apple Sauce
  5. Melted Butter or Ghee
  6. Steak Sauce
  7. Plain Water

Easy Summer Recipes

Jamaican Roast Fish

Roasted Asparagus

Roast Breadfruit

Beet Root and Carrot Juice

Dry Rubbed Pork Belly

Pork Belly Dry Rub

Easy
Print Recipe Pin Recipe
Prep Time 30 mins
Resting Time 15 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 1 kcal

Equipment

  • Cutting Board
  • Knife
  • Mixing Bowl
  • ziplock bag
  • storage container
  • paper towels

Ingredients
  

Dry Rub

  • 3 Tablespoons Kosher Salt
  • 3 Tablespoon Cane Sugar
  • 6 Whole All Spice Berries or Jamaican Pimento
  • 2 Tablespoons Smoked Paprika
  • 1 Tablespoon Coarse Black Pepper
  • 1 Tablespoon Dried Chili Flakes

Meat

  • 3 Pound Pork Belly, Skin on washed and scored

Instructions
 

Dry Rub

  • Add all the spices listed above in a small bowl, mix to combine and set aside.

Seasoning the Pork Belly

  • Wash the pork belly under cool water then pat dry using paper towels.
  • Place the dried pork belly onto a cutting board and use a sharp knife to score the skin,
  • Pour the dry rub mixture over the pork belly and massage on both sides.
  • Once the spices are fully rubbed onto the meat, place the seasoned pork belly into an airtight container or ziplock bag and refrigerate for up to 7 days.
  • Prepare as desired.

Notes

Depending on the final preparation of your pork belly the you may want to marinate overnight, 
However, marinating for at least 15 minutes will still give a great taste but not as flavorful as over night.
Keyword bbq, dry rub, pork belly, summer recipe
  • Sweet and Sour Pork Belly
  • Jamaican Stew Liver
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Hi, I'm Marsha!. She moved to New York at the age of 14, where she attended Truman High School in the Bronx which offered a Culinary Program. Upon graduating from Truman, she continued her education at SUNY Delhi, where she achieved a degree in Culinary Management BBA.

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