Slow-Roasted Pork Belly With Chimichurri Recipe

Cooking Directions

• STEP 1.Preheat the oven to 275°F (135°C).
• STEP 2.Score the skin of the pork belly with a sharp knife, making shallow cuts in a crisscross pattern.
• STEP 3.Rub the pork belly with salt, pepper, and any additional seasonings of your choice.
• STEP 4.Place the pork belly on a wire rack set inside a roasting pan, with the skin side up.
• STEP 5.Roast the pork belly in the preheated oven for 3-4 hours, or until the skin is crispy and the meat is tender.
• STEP 6.While the pork belly is roasting, prepare the chimichurri sauce by combining fresh parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.
• STEP 7.Once the pork belly is cooked, remove it from the oven and let it rest for 10-15 minutes.
• STEP 8.Slice the pork belly into thick slices and serve with a generous drizzle of chimichurri sauce.
• STEP 9.Enjoy the slow-roasted pork belly with chimichurri immediately.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra crispy skin, you can increase the oven temperature to 425°F (220°C) for the last 10-15 minutes of cooking.
• Make sure to let the pork belly rest before slicing to allow the juices to redistribute and ensure maximum tenderness.
• Feel free to adjust the amount of garlic and herbs in the chimichurri sauce to suit your taste preferences.

Storage and Serving

• Serve the slow-roasted pork belly with chimichurri as a main dish, accompanied by roasted vegetables or a fresh salad.
• The leftover pork belly can be used in sandwiches, tacos, or salads for a delicious and flavorful meal.
• Reheat the leftover pork belly in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.