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.
Dry Rub Ingredients
All Spice Berries or Jamaican Pimento (Sold in my Esty Shop; Imported from local Jamaican Farms)
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.
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
- Hot Sauce
- Olive Oil
- Apple Sauce
- Melted Butter or Ghee
- Steak Sauce
- Plain Water
Easy Summer Recipes
Pork Belly Dry Rub
- Cutting Board
- Mixing Bowl
- ziplock bag
- storage container
- paper towels
- 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
- 3 Pound Pork Belly, Skin on washed and scored
- 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.