Marinated with Chinese 5-spice blend and salt, this pork belly slab is slow smoked then roasted to get the crispy, crunchy skin. This is definitely a favorite amongst chicharron lovers! Each slab is approximately 28-32oz*, half slab is approximately 14-16oz* and is sold uncut. We’ll let you do the honors of the first cut!
Reheating instructions: We sell the slab uncut to preserve the crispy skin in case you need to reheat it.
Oven: Preheat your oven to 375F (please, no microwave!!) Bake the slab uncovered in the middle rack for 15 minutes (half slab) or 25 minutes (full slab). Then turn your oven to 450F and place the slab on the top rack for 10 minutes to crisp up the skin. It may not seem crispy in the oven but it will crisp up as it cools down. Let it cool slightly enough to handle. Then place it upside down on a cutting board and get your biggest baddest chef knife and cut along the precut lines and then to your preferred bite size.
If you are reheating the pork from the refrigerator, bake at 375F for 30 mins (half slab) and 45 mins (full slab). Then 10 minutes at 450F on the top rack.
*We make every effort to offer a consistent product in size and weight but we purchase our meats by the cases so some variation in size should be expected.