AIP Pork Belly


AIP Pork Belly
Course: Main Course
by: Jen Gault & Erik Davey |
  • 1 whole pork belly skin removed
  • AIP Seasoning Salt to taste
  • Honey Citrus Glaze
  1. Rinse meat and trim off the skin. (Just a little, don't cut the meat.)

  2. Slice into 1/4" slabs.
  3. Add AIP Seasoning Salt on only 1 side. Let sit for 30 min.

  4. Flip meat over and add AIP Seasoning Salt. (This is called dry brining -- really adds to the flavor.)

  5. Roast at 275° for 2-2.5 hours, on a roasting rack, until meat is starting to brown.
  6. Remove from heat and let cool. (You can do all these steps the day before if needed).
  7. If you've refrigerated the meat overnight, pull it from the fridge and let it come up to room temperature (about 15-20 min.).

  8. Fry over med-hi heat, about 30-60 seconds per side.
  9. Drain on paper towels. Once plated, drizzle with honey citrus glaze.


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