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Pork Belly… Come ‘N’ Get It

Posted Dec 20 2012 6:27pm
Dec 20, 2012 Posted by on Dec 20, 2012 in Blog, Meats/Eggs, Recipes | 13 comments


The good people at Tendergrass Farms know just what to say to make a paleo girl’s heart go pitter-patter, stuff like… “We have a surplus of pork bellies right now. How would you like to offer them to your readers?”

Are those, or are those not, magic words?

(And do you remember when they let me give away a free, pastured turkey?! They’re a stand-up company with a cool premise; read this if you’re not familiar with them.)

Here’s the deal on the pork belly: I got a free organic, pastured pork belly from Tendergrass Farms, I made up a recipe, then I ate the hell out of that pork belly. Now, thanks to Tendergrass Farms, we have a special deal for you. From now until December 31, fifty people can get a free pork belly when they order anything else on the site. Just add some other delicious, organic, pastured meat to your cart, then use the coupon code CLOTHESMAKETHEBELLY! — but use it soon because only the first 50 people to use the code will get the free pork belly. Claim your belly now!



You can do lots of stuff with pork belly. You could follow in Nom Nom Paleo’s footsteps and sous vide it up, then brown it in a pan. You could try the TGI Paleo way and slow cook it. Or smoke it, ala She Cooks He Cleans. I went the super-simple route and oven-roasted it to crispy, luxurious perfection — with some cumin, of course.

2 pounds pork belly
3 cloves garlic, crushed
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 tablespoon lemon juice
1/2 tablespoon salt

1. Pat the pork belly with paper towels to dry off any moisture. Turn the belly fat side up on a cutting board and score the fat using a sharp knife. Turn it over and use a fork to poke the meaty side.

2. In  a small bowl, mix the garlic, pepper, turmeric, salt, and cumin. Rub the spices all over the pork belly, starting with the meaty side. Wrap tightly in plastic wrap and place in the refrigerator to marinate, 2 hours or overnight.

3. When you’re ready to cook the pork belly, preheat the oven to 425F. Cover a baking sheet with parchment paper and place the pork belly fat side up on the baking sheet. Rub the fat with the lemon juice and sprinkle with the salt.

4. Place in the oven and roast for 30 minutes, then reduce the heat to 350F and roast for an additional 1 hour, until the pork is well-browned and crisp. Remove the oven and allow to rest 10 minutes, then cut into pieces and eat like an animal. Or maybe that’s just me. (If you don’t want to be an animal, this would taste great with cauliflower rice pilaf and some Lebanese onion and parsley salad.)


  1. Sharon D. says:

    Dang – missed it!! Any chance they’re doing another promotion before the end of the year!?!? Pretty please!

    • Sharona Zee says:

      I just got it! Took a couple of tries because I was leaving off the exclamation! Finally pasted it it (duh).

      Can’t wait to try the recipe!

      I just spent the equivalent of (2) nice restaurant meals and ordered the meat for 8-12 meals (depending upon leftovers)


    • Kaysie says:

      Sharon you have to put the exclamation point at the end. I just placed an order and got the promo. =)

  2. gotta garden says:

    Thanks, Sharona Zee…your tip helped! Hope Sharon D. will retry. I’m a Polyface customer and since they don’t do the buying clubs during the winter…this is a help! Nice to have alternatives. Plus, since Polyface is affiliated or whatever, I feel I am still supporting them…Yay!

  3. nancy m. says:

    I am so excited! YAY! I was about to make my boyfriend go to this trendy Mexican place so I could try pork belly, now I don’t have to. Serendipitous! THANK YOU!

  4. Emily says:

    Oh I am so excited! This is awesome! I ordered some beef marrow bones since I just used the rest of mine on a mega-batch of bone broth and got a BONUS PORK BELLY! Ahh! Merry Christmas to ME!

  5. Nancy says:

    Thanks so much for the shout-out for our smoked pork belly – - and especially for the link to Tendergrass Farms! I placed an order and got some free belly! Your recipe sounds wonderful – looking forward to trying oven-roasted goodness.

  6. karen says:

    great deal! getting 2 sirloin steaks and the pork belly – can’t wait to cook and eat it! thanks Mel…

  7. Cathy M says:

    Still available today?! Can’t believe I managed to get in on this, but thankful others are farther behind in their blog reading than I am.

  8. Lynne says:

    Just placed my order and the code worked. So excited; this will be my first time trying pork belly :) Thanks!!

  9. Bryn says:

    It’s like you were reading my mind. I’ve been meaning to try pork belly for months now, and now there’s no excuse!

  10. Alicia says:

    Thank you so much! Very excited to get my order and some free pork belly, always wanted to try it…

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