The whole fat-rich belly cut slow-rendered in cast iron or oven before it was ever sliced into bacon strips.
Black pitmasters from Texas to the Carolinas are reclaiming pork belly not as a trendy restaurant cut but as the ancestral way the belly was cooked before industrial meatpacking sliced it into bacon and sold it back to everyone else.
Very high in saturated fat. Not a therapeutic food. A heritage protein with rich flavor and cultural depth — eat with awareness of portion and frequency.
Score the skin in a crosshatch. Rub with salt, black pepper, smoked paprika, garlic, and brown sugar. Roast skin-side down at 300°F for 2.5 hours, then flip and blast at 425°F for 20 min to crisp the skin. Rest before slicing.
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