National Pork Month: Pork Belly recipe

October 22, 2012 (CHICAGO)

To celebrate "National Pork Month", several restaurants have worked up specials showcasing their pork dishes. Among them, Porkchop on Chicago's restaurant row who prides itself on its extensive selection of both whiskey and pork. Porkchop's chef shares a recipe for tender pulled pork that can be used in a variety of dishes.

PORKCHOP 941 W Randolph St. Chicago IL, 60607 (312) 733-9333

Pork Belly

    Marinated for one day with:
  • Paprika 2-Tablespoons
  • Cajun Pepper 1-teaspoon
  • Salt & Pepper 1-1/4 teaspoon each
  • Old Bay 1-tablespoon
  • Crumbs red pepper 1-teaspoon
  • Garlic powder 1-Teaspoon
  • Onion powder 1-teaspoon

    Next day, put it into a container with:
  • One cup of water
  • Bay leaves-5
  • Crumbs pepper 1-teaspoon
  • Whole black pepper 1-teaspoon
  • Whole cloves 1-teaspoon

Cover it with aluminum then cook it for 4 hours at 300

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