Roasted Pork Belly Recipe

Prep the pork

Preheat the oven to 300°F (150°C). Pat the pork belly dry with paper towels. If the skin is on and you want crackling, score the skin in a crosshatch very lightly; if skin is removed, score the fat side a few times. Place the pork on a rimmed baking sheet or in a roasting pan.

Season and marinate

In a small bowl, combine kosher salt, black pepper, olive oil, minced garlic, ground cumin, and smoked paprika. Rub the mixture evenly over the fat and meat sides of the pork belly. For best flavor, cover and refrigerate for at least 1 hour or up to overnight. Bring to room temperature for 30 minutes before roasting.

Slow roast

Place the pork belly fat-side up on the rack in the roasting pan. Roast at 300°F (150°C) for 2 to 2.25 hours, until the meat is tender and a thermometer inserted into the thickest part reads about 175°F (79°C).

Crisp the top

Increase oven temperature to 450°F (230°C) or set to broil. Brush the fat/top with 1 tablespoon of olive oil and roast for 10–15 minutes (or broil for 3–6 minutes, watching closely) until the top is deeply golden and crisp. Remove and let rest for 10–15 minutes before slicing.

While the pork roasts, whisk together harissa paste, hot honey, lemon juice, white wine vinegar, olive oil, and 1/2 teaspoon salt in a small bowl until smooth and slightly emulsified. Taste and adjust sweetness or heat — add more hot honey for sweetness or more harissa for heat. Reserve 1 tablespoon of sauce for finishing drizzle.

Combine the thinly sliced Honeycrisp apple, diced red onion, chopped cilantro, 1 tablespoon lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Toss gently to combine. Let sit at room temperature for 10–15 minutes to meld flavors.

When pork has rested, slice the belly into 1/2-inch thick pieces. Arrange slices on a serving platter or individual plates.

Spoon a small mound of the apple-cilantro relish alongside or on top of the pork slices. Drizzle the reserved hot honey harissa sauce over the pork and relish. If desired, finish with an extra tablespoon of hot honey for shine and more heat, and sprinkle microgreens or additional cilantro.

Serve warm. Leftover pork belly keeps refrigerated for up to 4 days; reheat gently in a 325°F (160°C) oven to retain crispness, and refresh sauce and relish before serving.