Jul 14 2026
Restaurants›Annette›Pork Belly Recipe

Pork Belly Recipe

Inspired by Annette
Time3h
Serves4

Pork belly, carrot purée, pickled mustard seeds

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Ingredients

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Pork Belly

Carrot Purée

Pickled Mustard Seeds

Method

Pork Belly

  1. 1

    Prepare the Pork Belly

    Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. Season the pork belly generously with salt and black pepper, rubbing it into the skin and meat.

  2. 2

    Sear the Pork Belly

    In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the pork belly skin-side down and sear until the skin is crispy and golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes.

  3. 3

    Slow Cook the Pork Belly

    Add garlic cloves and thyme to the skillet. Transfer the skillet to the preheated oven and cook for 2.5 to 3 hours, or until the pork belly is tender. Remove from the oven, cover, and let rest for 15 minutes before slicing.

Carrot Purée

  1. 4

    Cook the Carrots

    Peel and chop the carrots into even pieces. In a medium saucepan, combine the chopped carrots, water, and 1 tsp of salt. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 15-20 minutes.

  2. 5

    Purée the Carrots

    Drain the carrots and transfer them to a blender or food processor. Add the butter and blend until smooth. Adjust seasoning with salt to taste, then keep warm.

Pickled Mustard Seeds

  1. 6

    Prepare the Pickling Liquid

    In a small saucepan, combine white wine vinegar, sugar, and salt. Bring to a gentle boil, stirring until the sugar and salt dissolve.

  2. 7

    Pickle the Mustard Seeds

    Add the mustard seeds to the saucepan, reduce heat to low, and let simmer for 10-15 minutes until the seeds are tender and have absorbed some of the liquid. Remove from heat and let cool to room temperature.

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