TALLAHASSEE, FL - In What's to Eat, the Sunrise Crew learned a new pork belly recipe.
Chef and Owner of Gritz and Greenz Lance McGinnis shared his recipe.
Pork Belly Plate: It's plated over mashed potatoes and spinach.
Pork Belly Recipe
1/3 Cup Soy Sauce
1/3 Cup Balsamic Vinegar
2 Tbsp. Sriracha
1 1/2 Cups Dark Brown Sugar
2 Tbsp. Salt
1 Pork Belly (skin off)
Mix dry ingredients & set aside.
Mix wet ingredients & set aside.
Lay Pork Belly, fat side up, on a rack in a sheet pan. You may have to cut the Pork Belly in half if it doesn't fit.
Score the top of the belly with a sharp knife, going deep enough into the fat but not quite to the meat.
Rub the dry ingredients liberally into the scored meat.
Rub wet ingredients liberally on top of the dry ingredients.
Cover and let marinate in the refrigerator overnight, preferably 24-48 hours.
Remove from refrigerator, preheat oven to 240*F. Bake for 3 hours at 240*F. Finish at 375*F for 15-20 minutes.
Remove from oven & cut into desired squares.
Place on a bed of mashed potatoes and sauteed spinach.