Recipe Name Garlic Butter Hasselback Pork Belly Roast Ingredients 1. 5 lb skin-on pork belly 2. 2 tbsp olive oil 3. 3 tbsp melted butter 4. 8 garlic cloves, minced 5. 2 tbsp chopped parsley 6. 1 tbsp chopped rosemary 7. 1 tsp thyme leaves 8. 2 tsp kosher salt 9. 1 tsp black pepper 10. 1 tsp smoked paprika 11. 1 tsp garlic powder 12. 1 tsp onion powder 13. 1 tbsp Dijon mustard 14. 1 tbsp honey 15. 1½ cups chicken broth 16. 2 whole garlic bulbs, halved 17. 2 red onions, quartered 18. 3 carrots, cut into chunks 19. 2 apples, quartered 20. 2 sprigs fresh rosemary Recipe 1. Pat the pork belly dry and score deep crosswise cuts across the skin without cutting through the meat. 2. Mix olive oil, butter, garlic, parsley, rosemary, thyme, Dijon mustard, honey, salt, pepper, smoked paprika, garlic powder, and onion powder. 3. Rub the seasoning mixture all over the pork, pushing it into every cut. 4. Arrange the onions, carrots, apples, garlic bulbs, and rosemary in a roasting pan. 5. Place the pork belly on top of the vegetables and pour the chicken broth into the pan. 6. Roast at 325°F (165°C) for about 3½ hours until the meat becomes tender. 7. Increase the oven temperature to 450°F (230°C) and roast for 20–30 minutes until the skin is deeply browned and crispy. 8. Baste only the sides with the pan juices, avoiding the crispy skin. 9. Remove from the oven and let the pork rest for 15 minutes. 10. Slice between the scored sections into thick pieces. 11. Spoon the garlic butter pan juices over the meat before serving. 12. Serve with the roasted vegetables and crispy garlic. Follow for more delicious recipes! - @routevidz