pork, sugars (sugar, brown sugar), vinegar, dehydrated vegetables (garlic, red bell pepper), spices and herbs, salt, corn starch, canola oil, yeast extract, disodium inosinate, disodium guanylate, ascorbic acid, spice extract.

i. Preheat oven to 475°F (246°C). Place the pork belly on a wire rack (Optional) on a baking sheet, fat side up, and roast it for about 30 minutes.

ii. Turn the heat down to 325°F (162°C) and continue to cook for another 30 to 45 minutes, ensuring the internal temperature reaches 165°F (74°C).

iii. Let roast rest for 10-15 minutes before slicing across the short end. Serve the pork belly roast hot with your favorite sides, as an appetizer on crostini topped with coleslaw or in pho.

iv. Cooking times may vary with different appliances. Adjustments may be necessary to achieve desired results.

i. Preheat your BBQ to medium-low heat. Place the pork belly roast on the grill, fat-side up, and cook for about 15-20 minutes to render some of the fat.

ii. Then, flip the roast and continue cooking for another 30-40 minutes, or until the internal temperature reaches 165°F (74°C).

iii. Let roast rest for 10-15 minutes before slicing across the short end. Serve the pork belly roast hot with your favorite sides, as an appetizer on crostini topped with coleslaw or in pho.

iv. Cooking times may vary with different appliances. Adjustments may be necessary to achieve desired results.

Nutritional Facts