Rodelle’s Turkey Brine seasoning is perfect for cold months but does not have to be confined to turkey. Norwegian-style braised pork belly is seasoned with Rodelle’s Turkey Brine seasoning which is the perfect blend of salt, sugar, dried cranberries, vanilla beans, orange peel, rosemary, thyme, bay leaves, and sage. The seasoned pork belly is marinated overnight; the result is stunning before and after the braising process, despite only a few simple steps. The pork belly is braised for four hours in a covered pan and then roasted at a high temperature to deliver perfectly crispy, golden brown pork fat on the outside and tender juicy, melt in your mouth meat on the inside. If you are looking for an out of the box recipe that is stunning, yet effortless, this is it. Replace it for a roasted chicken, turkey, or serve for breakfast with sunnyside up eggs.

  • ⅓ cup Rodelle Turkey Brine Seasoning, heaping
  • 3# pork belly skin off
  1. To prepare the pork belly, season the pork belly on both sides with one heaping ⅓ cup of turkey bring seasoning. This should provide a liberal coating of salt. Allow the salted pork to sit overnight in the refrigerator.
  2. The next day preheat an oven to 325 F, place seasoned pork belly into a 9” x 13” heavy casserole dish. Add enough water to come halfway up the pork belly. Cover the pan with parchment and then tin foil, crimping the edges tightly. Then poke a small hole in the center of the foil with a paring knife. Bake the pork belly for 3 ½ to 4 hours. The pork belly should be very tender at this point but pale in color. Do not let the water run out so check the pork halfway through adding more water to the pan.
  3. Remove the tin foil and place belly on a rack on top of a baking sheet. Turn the oven to 400 F and return the pork to the oven. Allow the pork belly to roast until it is a very dark golden color, about 15-20 minutes. Keep a close eye on the belly so it does not burn.
  4. Allow pork to cool slightly, then slice the pork thinly and serve hot for the ultimate experience. The pork can also be chilled overnight and sliced the next day.


  • Depending on how long the belly braises in the first step will determine how long it will take to crisp in the final browning step at 400 F.

Note: This recipe was developed and photographed for Rodelle by Amanda at From Me to Vuu.