The kids adore this honey mustard chicken, which is quick and simple to make.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 2 hrs 10 mins |
| Total Time: | 3 hrs 55 mins |
| Servings: | 16 |
| Yield: | 4 pounds |
Ingredients
- 1 ½ teaspoons paprika
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons ground turmeric
- 1 pinch cayenne pepper, or to taste (Optional)
- 4 pounds whole pork belly
- 2 tablespoons lemon juice
Instructions
- Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
- Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
- Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 1082 mg |
| Sugars | 0 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Five stars! Fabulous recipe! I made no changes, except for a tiny bit shorter time in the oven due to a smaller pork belly than the recipe called for. I counted on the browning color of the fatty side. I was worried that the spices (overnight in the fridge) would be overpowering. Far from it! Delightful subtle flavour addition. I also roasted some small potatoes withe meat—wonderful! Highly recommended.
Excellent! Love the spice rub. I only cooked the meat for a half hour on 350 because it looked very done. Came out perfect.
Two thumbs up! I used all the spices in the recipe and did not make any substitutions to cook my 5 lbs Duroc Pork belly from Fareway Meat Market. I had to adjust the cook time though, adding an extra 30 mins at 350°F since my pork belly’s fat still wasn’t brown and crispy after the one hour mark. Final result was tender and juicy, with melt in your mouth fat. I did use a roasting pan with a rack rather than a baking sheet and parchment paper since I didn’t want my pork belly to sit in rendered fat. Will be making this again!
Excellent recipe and very simple. I purchased a large package of pork belly from Costco, froze it in 3-4 lb sections and have been using this recipe every other month or so.
I have made this a number of times now for my husband and he loves it. I make the recipe as stated with no changes. When I made it today, I drained the grease when I dropped the temperature down to 350°, which made the meat less fatty. My husband preferred it that way.
Was very good — didn’t marinate overnight, but didn’t need to. Will make again!
Delicious. Will make it again.
No changes, just calibrated my oven and, oh, scrumptious! I’ll have to see how it reheats but I can see myself making this over and over! Tender and parts just crispy right! Thank you for this new addition to my list of family meals!!
Made it as is. Came out wonderful! And it was a while ago! Today going to make it again! Thank you for good recipe.
This was spectacular. I didn’t make any changes. But when it came time to serve dinner, I did take the rendered fat and use that. I poured some into the rice to flavor it, and the remaining portion went into my cast iron skillet, where I sauteed carrots, celery, Brussels sprouts, firm tofu, green onions, mushrooms, and cashews – all seasoned with the same spices, plus soy sauce and Worcestershire sauce. I served them all together and we absolutely loved it!
These cook times are way off. Outside came out blackened burnt and inside was still very pink.
OMG! Yummy and easy. Any seasoning will do!
Tasty!!!!!!!