Pork Belly Recipe
harissa honey, red onion, calabrese vinaigrette
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Ingredients
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Pork Belly
Harissa Honey
Calabrese Vinaigrette
Garnish
Method
Cooking the Pork Belly
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern and season with salt and black pepper. Rub the olive oil all over the meat.
- 2
Roast the Pork Belly
Place the pork belly in a roasting pan and roast in the preheated oven for about 2.5 to 3 hours, or until the skin is crispy and the meat is tender.
Making the Harissa Honey
- 3
Combine Ingredients
In a small bowl, mix together the harissa paste, honey, and lemon juice until well combined.
Making the Calabrese Vinaigrette
- 4
Mix the Vinaigrette
In a separate bowl, whisk together red wine vinegar, olive oil, finely chopped Calabrese pepper, minced garlic, salt, and black pepper.
Serving
- 5
Plate the Dish
Once the pork belly is done, allow it to rest for 10 minutes. Slice and serve drizzled with harissa honey and calabrese vinaigrette. Garnish with sliced red onion and chopped parsley.
