My rub for pork belly slices has become a legend among family and friends. There are so many dry rubs out there today that it is hard to come up with something original. However, what I’ve created I’m willing to share it with you.

With a blend of aromatic spices and the secret ingredient which is freshly ground coffee by the way. This rub will add a bold and complex flavor to your next pork dish that is sure to be enjoyed by everyone.

Plus, the rub is easy to throw together. There are just a couple of steps you’ll need to follow to maximize the flavor of this rub for pork belly slices. So, read on to get my pork belly dry rub lowdown.

Over the many years of cooking, I’ve experimented with a lot of different rub combinations. A couple of years ago I was standing in my kitchen making an expresso coffee, and it came to me. I decided to add freshly ground coffee to my next meat rub blend!

Fast forward to today and after some tweaking, the rub I’m sharing with you is the latest creation. I’ve found it gives a flavor punch to pork belly slices. Of course, other pork cuts, and it even works well with chicken.

So why pork belly slices? Well, they are easy to cook and fairly cheap, plus the family loves New Zealand pork belly slices and I like cooking them. So it’s a win, win for all.

• You can use my dry rub for more than pork belly slices. It works great with chicken, turkey, and other pork cuts like shoulder, loin, whole pork belly, and boned and rolled legs. It’s not suitable for red meats like beef, lamb, or venison.

How To Prepare The Rub For Pork Belly Slices

So, what is in the famous spice mix? Well, it’s not what you would expect. Each ingredient has its purpose that builds a flavor profile to complement the pork belly slices.

To prepare the rub for pork belly, measure out the ingredients and simply mix together in a sealable container. Clip on the lid and shake to combine the spices.

As I said each of the 7 ingredients has its purpose. This is what makes my rub for pork belly slices so versatile and delicious.

When it comes to rubs I find less is more. A dry rub that has under 10 ingredients I find has a more pronounced flavor. As opposed to one that has 11, 15, or more ingredients is just a smashup of flavors each competing against the other.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

• Raw Sugar — I use raw sugar because it has a caramelized sugar cane flavor that compliments the coffee.

• Ground Cumin And Coriander — There is something about these 2 spices they are like sisters that bring everything together. The cumin is pungent and needs to be used with restraint and the coriander is the elusive one. You know it’s there you can only faintly taste it.

• Smoked Paprika — The best-smoked paprika I’ve found is from the Indian spice store down the road. It has an intense smoked aroma that translates into the rub with a subtle smokey flavor that lightly wraps around all the other ingredients.

• Freshly Ground Black Pepper — Adds peppery spice notes to the rub that finishes it off nicely.

• Salt — The mother of all seasoning (and the most underrated ingredient in the kitchen). I’m using Himalayan pink as it has a unique savoriness because of the mineral content present in the salt.

The Secret Ingredient That Makes The Rub Stand Out

• Freshly Ground Coffee — Yes I have an expresso machine at home with a grinder attached. The coffee adds a rich depth to the rub. I was amazed at how the coffee completely enhanced the rub and brought it to life!

If you can’t grind your own coffee or don’t have access to freshly ground coffee you can use pre-ground expresso coffee. However, the flavor of the rub will be dull.

How To Use The Rub On Pork Belly Slices

Lay some plastic wrap onto the bench, (this will make the cleanup easier later). Place the pork belly slices on the plastic wrap. Spread the yellow mustard onto the pork and spread it over the whole surface of the pork.

Now sprinkle over the dry rub keeping the spread evenly and be generous. Lightly pat it onto the pork slices and let them sit for 5 minutes. This will help it bind to the pork.

Place them into a container, it is ok if you layer the pork into the container. Place on the lid and into the fridge for a minimum of 12 hours.

Cooking The Dry Rubbed Pork Belly Slices

• Preheat the convection oven to 135°C (275°F). For a regular conventual oven 145°C (293°F).

• Cooking The Pork – Place the pork into a deep baking tray lined with parchment paper and cover it with aluminum foil. Make sure the shiny side of the foil is facing out.

Place into the oven for 3 hours, When the time is up remove from the oven and let stand still covered for 20 minutes.

This will give the pork belly slices time to rest and relax. They will be juicy and tender, you’ll be able to cut them like a hot knife through butter.

What To Serve With The Pork Belly Slices

Creating and cooking the rub for pork belly slices will be outstanding. However, it needs to be a complete dish because the pork belly is so rich and it needs other partners to cut through the richness.

I served the pork belly with pumpkin puree, sautéed asparagus, and fresh apple match sticks with mint and avocado oil. This is an awesome combination that I’ve cooked in restaurants and the dishes have become menu stars.

Buttercup pumpkins are excellent for roasting, steaming, poaching, or as an addition to a casserole, salad, or curry. I love the flavor and they’re user-friendly. Pumpkin also works well with the rub for pork belly slices.

• Cooking The Pumpkin – Peel and dice the pumpkin, and place them into a pot of simmering water that has been generously seasoned with salt. Simmer until the pumpkin is soft but not falling apart.

Drain and let the pumpkin sit for a couple of minutes. The steam from the pumpkin will help it to dry out. Place into a blender and blend to a smooth puree. Place the puree back into the pot and keep warm. Taste and adjust the seasoning if needed.

• Sautéed Asparagus – Peel and wash the asparagus and snap off the woody ends. Heat a pan or skillet to high heat and add a drizzle of rice bran oil. Add the asparagus and sauté for 1-2 minutes, season with Himalayan pink salt and freshly ground black pepper.

Keep the bottom parts of the stems and the peelings as they will make delicious asparagus soup. Asparagus can be expensive so I don’t waste any part of them.

The apple variety I’m using is the New Zealand Pink Lady. They are slightly sweet with a slightly acidic flavor, which works well with the rub for pork belly slices.

• Apple Match Sticks – Cut the apple into quarters, and remove the core slice into 1cm or ½-inch slices. Then cut into match sticks. Place into a bowl add the chiffonade (thinly sliced) mint and the avocado oil, season with a pinch of salt, and mix well.

Now you’ve got my rub for pork belly and all that goes with it to make a complete dish. It looks like a lot of work. However, this is relatively easy to make, and pork belly is healthy too. Follow my plating design and you’ll have an awesomely delicious meal for the family.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

Rub For Pork Belly Slices

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PREP TIME: | 30 minutes mins

COOK TIME: | 3 hours hrs 45 minutes mins

MARINATING TIME: | 12 hours hrs

TOTAL TIME: | 16 hours hrs 15 minutes mins

SERVINGS: | 4 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

This rub for pork belly slices is a simple yet flavorful seasoning blend with a secret ingredient that you won’t believe. Perfect for adding flavor depth and another dimension to your pork dishes.

EQUIPMENT

• ▢
  Cookware
• ▢
  Kitchen Gadgets
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  Kitchen Knives

INGREDIENTS

1x2x3x

US CUSTOMARYMETRIC

Rub For Pork Belly Slices

• ▢ 1 kg Pork belly slices
• ▢ ½ cup Mustard yellow or Dijon
• ▢ ½ cup Paprika smoked
• ▢ ¼ cup Sugar raw
• ▢ ¼ cup Coffee freshly ground
• ▢ 2 tbsp Cumin ground
• ▢ 2 tbsp Coriander ground
• ▢ 1 tsp Salt Himalayan pink
• ▢ 1 tsp Black pepper freshly ground

Garnish

• ▢ 400 g Pumpkin buttercup, about ½ a pumpkin
• ▢ 20 Asparagus green
• ▢ 1 Apple pink lady
• ▢ 3 sprigs Mint English
• ▢ 1 tbsp Oil rice bran
• ▢ 1 tsp Salt Himalayan pink

INSTRUCTIONS

SHOWHIDE

• To Prepare The Rub – Measure out the ingredients and simply mix together in a sealable container. Clip on the lid and shake to combine the spices.
  
• Rub The Pork Belly Slices – Lay some plastic wrap onto the bench, (this will make the cleanup easier later). Place the pork belly slices on the plastic wrap. Spread the yellow mustard onto the pork and spread it over the whole surface of the pork.

  Now sprinkle over the rub keeping the spread evenly and be generous. Lightly pat the rub onto the pork slices and let them sit for 5 minutes. This will help the rub bind to the pork.

  Place them into a container, it is ok if you layer the pork into the container. Place on the lid and into the fridge for a minimum of 12 hours.
  
• Preheat Your Oven – 135 °C or 145 °C

  Cook The Pork Belly Slices – Place the pork into a deep baking tray lined with parchment paper and cover it with aluminum foil.

  Place into the oven for 3 hours, When the time is up remove from the oven and let stand still cover for 20 minutes. This will give the pork belly slices time to rest and relax.
  
• Cooking The Pumpkin – Peel and dice the pumpkin and place them into a pot of simmering water that has been generously seasoned with salt. Simmer until the pumpkin is soft but not falling apart.

  Drain and let the pumpkin sit for a couple of minutes. The steam from the pumpkin will help it to dry out. Place into a blender and blend to a smooth puree. Place the puree back into the pot and keep warm. Taste and adjust the seasoning if needed.
  
• Sautéed Asparagus – Peel and wash the asparagus and snap off the woody ends. Heat a pan or skillet to high heat and add a drizzle of rice bran oil. Add the asparagus and sauté for 1-2 minutes, season with Himalayan pink salt and freshly ground black pepper.
  
• Apple Match Sticks – Cut the apple into quarters, and remove the core slice into 1cm or ½-inch slices. Then cut into match sticks. Place into a bowl add the chiffonade (thinly sliced) mint and the avocado oil, season with a pinch of salt, and mix well.
  
• Follow my plating design and you’ll have an awesomely delicious meal for the family.
  

CHEFS TIPS

• After shaking and mixing the rub let it sit for a couple of minutes to settle before removing the lid. This will avoid you from breathing in any spice dust that could have been created by shaking and mixing.
• When covering the pork with aluminum foil make sure the shiny side of the foil is facing out.
• After you’ve strained the pumpkin let the pumpkin sit and steam dry. This will stop your puree from becoming watery and tasteless.

COURSE:

Main Course

CUISINE:

Fusion

KEYWORD:

Asparagus

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Pork Belly

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Pumpkin Puree

NUTRITIONAL INFORMATION

Serving: 1 serve | Calories: 794kcal | Carbohydrates: 16.5g | Protein: 26g | Fat: 72.5g | Saturated Fat: 20g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 30g | Trans Fat: 0.05g | Cholesterol: 54mg | Sodium: 467mg | Potassium: 737mg | Fiber: 5g | Sugar: 9g | Vitamin A: 423IU | Vitamin C: 21.75mg | Calcium: 50.75mg | Iron: 7mg

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