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Rhubarb Pork Belly

A savory and tangy dish featuring tender pork belly glazed with a sweet and tart rhubarb sauce.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pork Belly
  • 2 pounds Pork Belly Skin scored
Rhubarb Sauce
  • 2 cups Rhubarb Chopped
  • 1 cup Sugar
  • 1 cup Water
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Salt
Seasoning
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder

Method
 

Prepare the Pork Belly
  1. Preheat the oven to 300°F (150°C).
  2. Season the pork belly with black pepper, garlic powder, and onion powder.
  3. Place the pork belly in a roasting pan, skin side up.
Cook the Pork Belly
  1. Roast the pork belly in the preheated oven for about 3 hours, or until tender.
  2. Increase the oven temperature to 400°F (200°C) and roast for an additional 30 minutes to crisp the skin.
Make the Rhubarb Sauce
  1. In a saucepan, combine chopped rhubarb, sugar, water, lemon juice, and salt.
  2. Bring to a boil, then reduce heat and simmer for 15-20 minutes until rhubarb is soft.
  3. Blend the mixture until smooth and set aside.
Serve
  1. Slice the pork belly and serve with the rhubarb sauce drizzled on top.

Notes

For best results, allow the pork belly to rest for 10-15 minutes before slicing.