# The "All-In" Braided Pork Belly
*Triple-rendered, slow-roasted slabs braided for maximum surface area and crackling.*

## Headnote
The first time I saw a braided pork belly, it wasn't in a kitchen; it was at a butcher’s competition where surface area was the only metric that mattered. By slicing a single heavy slab into strands and weaving them together, you create dozens of nooks and crannies where fat can escape and heat can enter. The result is a roast that defies the usual pork belly logic: instead of one layer of skin on top and soft fat below, you get a 360-degree lattice of shattered-glass crispness and tender, rendered meat.

This is a "carnivore-pure" showstopper. Because we are skipping the traditional sugar-heavy rubs, the flavor relies entirely on the quality of the salt and the Maillard reaction. This method demands patience—it’s a long, slow render followed by a high-heat finish—but the structural integrity of the braid ensures the meat stays succulent while the exterior achieves a deep, mahogany crunch.

The single most important factor here is dryness. If your pork skin feels tacky or damp when it goes into the oven, it will leather rather than pop. Pat the meat down with paper towels as if your life depends on it, then leave it uncovered in the fridge for at least four hours before you even think about lighting the oven.

**Prep time:** 30 min (plus 4 hours chilling)
**Cook time:** 3 hours 30 min
**Total time:** 8 hours
**Yield:** 4-6 servings
**Difficulty:** Hard

## Ingredients
* 1 whole skin-on pork belly (approx. 4–5 lbs), uniform thickness
* 3 tbsp coarse sea salt (Maldon or Fleur de Sel preferred)
* 1 tbsp freshly cracked black pepper
* 2 tsp garlic powder (optional, for savory depth)
* 1 cup rendered lard or beef tallow (for basting)

## Method
1. Place the pork belly skin-side up on a cutting board and pat the surface completely dry with paper towels.
2. Using a sharp kitchen twine needle or a dedicated skin-piercing tool, prick hundreds of tiny holes across the skin, being careful not to penetrate into the meat.
3. Flip the belly skin-side down and slice the slab lengthwise into three equal-width strips, leaving the top 2 inches of the slab intact to act as a "crown."
4. Carefully braid the three strands—crossing left over center, then right over center—keeping the braid tight but not so squeezed that the air can't circulate.
5. Secure the bottom of the braid with a heavy-duty stainless steel skewer or kitchen twine.
6. Rub the salt, pepper, and garlic powder into the meat sections between the braids and across the skin surface.
7. Place the braid on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 4 hours (or overnight) to air-dry the skin.
8. Preheat your oven to 275°F (135°C).
9. Transfer the cold pork belly directly from the fridge to the center rack of the oven.
10. Roast until the internal temperature of the meat reaches 160°F (71°C) and the fat begins to turn translucent, approximately 2.5 to 3 hours.
11. Increase the oven temperature to 450°F (230°C).
12. Brush the top of the braid generously with the room-temperature lard or tallow.
13. Roast for an additional 20–30 minutes, watching closely until the skin puffs, bubbles, and turns a dark, golden brown.
14. Remove from the oven when the skin sounds hollow when tapped with a knife.
15. Let the braid rest on the wire rack for 20 minutes before slicing to allow the internal juices to set.

## Variations
**Smoked Braid**: Perform the initial slow-roasting phase (steps 9–10) in a smoker at 250°F using hickory or oak wood, then transfer to a hot oven or air fryer for the high-heat skin-popping finish.
**Spicy Carnivore**: Mix 1 tablespoon of crushed red pepper flakes and 1 teaspoon of cayenne into the salt rub for a heat profile that cuts through the richness of the fat.
**The "Half-and-Half"**: Use one strand of pork belly and two strands of thick-cut flank steak or brisket fat-cap to create a multi-protein braid with contrasting textures.

## Storage & Reheating
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. To reheat while preserving the crunch, place slices in an air fryer at 400°F for 5 minutes, or in a dry cast-iron skillet over medium-high heat until the fat begins to sizzle and the skin regains its snap. Avoid the microwave, which will turn the skin gummy.

## Pairing Suggestion
Serve with a side of chilled, whipped bone marrow for a decadent fat-on-fat experience that highlights the pork’s natural sweetness.