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CINNAMON CRISPY PORK BELLY ROAST


Cinnamon Crispy Pork Belly Roast
MEDIA GALLERY

 


This melt in your mouth Cinnamon Crispy Pork Belly Roast is shockingly good. A generous of helping of subtle fragrant Ceylon Cinnamon powder and Hungarian Paprika makes a solid base. A mixture of Red wine and chicken stock keeps it surprisingly moist and gives it a melt in your mouth softness. The perfect recipe for the fat burning Keto diet.


Prep Time : 10 Minutes
Cook Times : 2 Hours
Yield - 3 - 4 people



INGREDIENTS




DIRECTIONS



  1. Preheat the oven to 350 F (180 C)

  2. If the pork is rolled on, unwrap and let it lie flat. Pat dry. With a sharp knife cut crisscross sections on the pork belly skin.

  3. Sprinkle a teaspoon of salt on the skin and rub it in.

  4. Mix the salt, Cinnamon, Paprika Garlic and pepper and oil in a dish

  5. Put the marinated Pork on the center of a deep dish roasting pan

  6. Add the chicken stock and red wine around the Pork being careful not to go above the Pork Belly skin

  7. Roast for 2 hours (1 hour for each pound)

  8. Let it rest for 20 minutes. Cut into slices and serve with other dishes like steamed vegetables and a side of rice.



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WHY CEYLON CINNAMON


Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.

 

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