Roast Pork Belly - Paleo

for the Maple-Mustard Vinaigrette
1 To a mason jar, add garlic, mustard, maple syrup, EVOO and lemon juice. Season with a pinch of kosher salt and black pepper. Top with lid and shake vigorously until emulsified. Taste for seasoning and adjust as required. Set aside at room temperature. Or, store in fridge and remove 10-15 minutes before serving.
For the Pork Belly
1 Preheat oven to 325F.
2 Rinse pork belly with cold water and pat very dry with paper towel. Using a very sharp knife or X-acto knife, score the skin diagonally in both directions. Tip: avoid cutting edges so that the belly holds its shape while cooking.
3 Season all sides of the belly with kosher salt. Flip belly skin-side down and season the bottom half with black pepper. If any black pepper gets on the skin, rub it off with a paper towel.
4 To a mason jar, add garlic, mustard, maple syrup, EVOO and lemon juice. Season with a pinch of kosher salt and black pepper. Top with lid and shake vigorously until emulsified. Taste for seasoning and adjust as required. Set aside.
5 Place belly, skin-side up on a wire rack set over a deep roasting tray filled with 4-5 cups of water. Roast belly 2-2.5hrs or until skin is crispy and belly is very tender. Tip: For extra crispy skin (crackling) switch oven to broil and cook an additional 6-8 min.
6 Remove belly from oven and let rest 10 minutes. Flip belly skin-side down, carve into slices and serve over a bed of cauliflower rice, Asian-inspired slaw, or alongside your favourite steamed vegetables.
7 Or slice into bite-sized pieces and serve with Maple-Mustard Vinaigrette.