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Ingredients
- 2 tablespoons Cacao Powder
- 2 tablespoons Espresso, Ground
- 2 teaspoons Sea Salt
- 1 teaspoon Black Pepper
- 3 pounds Pork Belly
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 8 ounces
- 1190 Calories
- 121g Total Fat
- 44g Sat Fat
- 0g Trans Fat
- 163mg Cholesterol
- 683mg Sodium
- 2g Total Carb
- 1g Fiber
- 0g Total Sugars (Includes 0g Added Sugars)
- 22g Protein
- 46 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Civilized Caveman Cooking for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl combine the cacao powder, espresso, sea salt and pepper.
- Remove the skin from the pork belly, then score the fatty side in a checkerboard pattern. Avoid cutting down into the meat.
- Rub the seasoning into the scored area, making sure to season down into the grooves.
- Divide the pork belly into the indicated number of gallon freezer bags.
- Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Place the pork belly on an elevated rack on a baking sheet.
- Roast for 30 minutes at 425F.
- Then reduce the oven temperature to 350F and roast for 2.5-3 hours until the internal temp reaches 160F.
- Remove it from the oven and slice.