Pork Belly Recipe

Preparation

1. 1

   Prepare the Pork Belly

   Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, then rub the salt and black pepper all over the pork belly. Heat olive oil in a large oven-safe skillet over medium-high heat and sear the pork belly skin-side down until crispy, about 5-7 minutes.

2. 2

   Roast the Pork Belly

   Flip the pork belly over and transfer the skillet to the preheated oven. Roast for about 2 to 2.5 hours or until the meat is tender. If the skin is not crispy enough, increase the oven temperature to 400°F (200°C) and roast for an additional 10-15 minutes.

3. 3

   Make the Celery Root Purée

   While the pork belly is roasting, peel and chop the celery root into chunks. Boil in salted water until tender, about 20 minutes. Drain and blend with heavy cream until smooth. Season with salt and pepper to taste.

4. 4

   Prepare the Apple Jam

   Peel, core, and chop the apples. In a saucepan, combine chopped apples, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the apples break down and the mixture thickens, about 20-25 minutes.

5. 5

   Prepare the Dried Apples

   If necessary, rehydrate the dried apples in warm water for 10-15 minutes. Drain and pat dry. Slice thinly for garnish.

6. 6

   Plate the Dish

   Slice the roasted pork belly and serve it over the celery root purée. Top with apple jam and garnish with sliced dried apples.