Pork Sponder

This traditional Galician dish of baked skin on pork belly is so rich and
satisfying. It only needs two ingredients, but of course I give suggestions for
a few different extra spices one could add.

Servings: 1 kg

Author:

Prep Time
1 minute

Cook Time
1 hour, 30 minutes

Resting Time
4 hours

Total Time
5 hours, 31 minutes

Course:

Main Course Main Dish

Cuisine:

Eastern European European Ukrainian Polish Galician

Keywords:

pork Pork Belly crispy pork skin Baked Sponder

🧂 Ingredients

1 kg Skin On Pork Belly

try to find one with a thick layer of fat under the skin as that is what is traditionally used
1 tbsp Salt

or as needed
1 tbsp Garlic Powder

optional
1 tbsp Black Pepper

optional
1 tbsp Paprika

optional

Instructions

1 Begin by patting dry the pork belly as best you can. Then score the skin just
barely into the fat layer with a knife in a cross-hatch pattern.
2 Rub salt and the other optional spices all over the meat, especially into the
score marks and the meat side. Don't worry if the spices don't stay ON the skin
as they will just burn and flake off in the oven anyways. Place in the fridge
uncovered for 4 hours.
3 Preheat your oven to 200C. Place the pork in your baking or roasting tray and
bake for 30 minutes. Then lower the temperature to 160-170C and bake for another
1 hour. Remove from the oven and let rest for 15 minutes.
4 Cut the pork skin side down as the crispy crackly skin is best cleaved with
pressure than sliced. If you try to cut it skin side up either your knife will
slip or the skin will peel off the rendered fat layer.
5 Serve this sponder with hot mustard or horseradish puree and your choice of side
dishes. Enjoy