Pork Belly Dry Rub
Easy
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.
