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Roasted Pork Belly with Ground Black Pepper

Ingredients:

• 1 kg pork belly (with skin)
• 2 teaspoons ground black pepper
• 2 garlic cloves (finely chopped)
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon dried rosemary
• 1 teaspoon cumin
• 200 ml water

Method:

1. Preparing the meat:

   • Score the surface of the pork belly skin in a crosshatch pattern to ensure better roasting and a crispy crust.
   • In a bowl, mix ground black pepper, salt, garlic, sweet paprika, rosemary, and cumin.
   • Rub this mixture all over the pork belly, including into the cuts on the skin. Brush the meat with olive oil and let it marinate for at least 1 hour, ideally overnight in the fridge.

2. Roasting:

   • Preheat the oven to 180°C.
   • Place the marinated pork belly in a roasting pan, add water, and roast covered with aluminum foil or a lid for about 1.5 hours, until the meat is tender.
   • Remove the foil and roast for another 30–40 minutes at a higher temperature (200°C) to make the skin crispy. Baste the meat with the pan juices during roasting.

3. Serving:

   • Let the pork belly rest for about 10 minutes after removing it from the oven to allow the juices to distribute evenly.
   • Slice it into portions and serve with roasted potatoes or a fresh vegetable salad.

Tips:

• For a spicier version, add more ground black pepper to the marinade.
• You can brush the pork belly with honey or maple syrup before roasting for a caramelized, sweet-spicy flavor.