Foil-Baked Pork Belly

Cooking method

1. Step 1:

   

   Gather everything you'll need. Use chilled pork belly that hasn't been frozen — otherwise the juices run out during thawing and the finished dish turns out dry. I like to use a belly with a good amount of meat; the small amount of fat it has is plenty to keep the piece juicy.

2. Step 2:

   

   Rinse the pork belly under running water and pat it thoroughly dry with a paper towel to remove any surface moisture. Peel the garlic. Cut slits into the sides of the belly with a sharp knife and tuck in the garlic cloves. If the cloves are very large, cut each one into 2–3 pieces.

3. Step 3:

   

   Season the belly all over with salt, ground pepper, and any spices you like — I used paprika. Rub the salt and spices into the meat with your hands.

4. Step 4:

   

   Set the prepared belly on a sheet of foil and lay a few bay leaves on top.

5. Step 5:

   

   Wrap the belly tightly in the foil so there are no gaps anywhere; use a second sheet of foil if needed. Place the wrapped piece in a metal baking pan and put it in an oven preheated to 375°F (190°C) for 1.5 hours. Why a metal pan? It's best for dry baking — ceramic or glass can crack from the intense heat. Adjust for your own oven.

6. Step 6:

   

   Because the piece is wrapped so tightly, it won't fall apart as it cooks. After the time is up, take the pan out of the oven. Cut through the foil with a sharp knife and let it stand for a couple of minutes. This lets the initial burst of heat escape so you can transfer the belly to a platter.

7. Step 7:

   

   You can slice the finished belly right away and dig in, or chill it in the fridge until fully cool — once cold, it's easy to cut into thin slices for sandwiches. Enjoy!