National Pork Month: Pork Belly recipe

October 22, 2012 (CHICAGO) -- With the colder weather coming on, there is no stick to your ribs food like pork!

To celebrate "National Pork Month", several restaurants have worked up specials showcasing their pork dishes. Among them, Porkchop on Chicago's restaurant row who prides itself on its extensive selection of both whiskey and pork. Porkchop's chef shares a recipe for tender pulled pork that can be used in a variety of dishes.

PORKCHOP 941 W Randolph St. Chicago IL, 60607 ChicagoPorkChop.com (312) 733-9333

Pork Belly

Marinated for one day with:
• Paprika 2-Tablespoons
• Cajun Pepper 1-teaspoon
• Salt & Pepper 1-1/4 teaspoon each
• Old Bay 1-tablespoon
• Crumbs red pepper 1-teaspoon
• Garlic powder 1-Teaspoon
• Onion powder 1-teaspoon

Next day, put it into a container with:
• One cup of water
• Bay leaves-5
• Crumbs pepper 1-teaspoon
• Whole black pepper 1-teaspoon
• Whole cloves 1-teaspoon

Cover it with aluminum then cook it for 4 hours at 300

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