Meadowood L 12.2019 Recipe

Prepare and season

Pat the pork belly dry with paper towels. Score the fat side lightly in a crosshatch if any thin fat layer remains. Rub the entire piece with olive oil, then evenly sprinkle kosher salt and freshly ground black pepper, pressing the salt into the surface. Let rest uncovered in the refrigerator for at least 2 hours and up to overnight to dry the surface and concentrate flavor.

Slow-roast

Preheat oven to 150°C (300°F). Place the pork belly on a wire rack set in a rimmed baking sheet (fat side up). Roast for 2 to 2 1/4 hours, until the meat is tender and connective tissues have started to render but the belly still holds shape. Internal temperature should reach about 75°C (165°F).

Crisp the exterior

Increase oven temperature to 230°C (450°F). Brush the top of the pork belly with 1/3 of the apple mustard glaze (reserve remaining glaze). Return to the oven and roast 12–15 minutes, watching closely, until glaze is caramelized and surface is deeply browned and crisped to your liking. Alternatively, you can place under a broiler for 3–6 minutes, rotating as needed. Remove from oven and rest 10 minutes before slicing into 8–10 pieces about 2 cm thick.

While the pork roasts, make the glaze. In a small saucepan set over medium heat combine apple cider, apple butter (or purée), light brown sugar and sherry vinegar. Bring to a gentle simmer and reduce until slightly syrupy, about 6–8 minutes, stirring occasionally.

Whisk in whole grain mustard and fresh thyme leaves. Remove from heat and swirl in cold unsalted butter to add shine and roundness. Season with salt and black pepper to taste. Keep warm; you will use about one third for glazing during high-heat finish and the rest as a sauce for serving.

Combine the diced pear, thinly sliced fennel, minced shallot, lemon juice, extra-virgin olive oil and snipped chives in a bowl. Toss gently to combine. Season with salt and black pepper. Let sit 10–15 minutes at room temperature so flavors meld. Taste and adjust acidity or salt if needed.

Arrange slices of roasted pork belly on a serving board or plates. Spoon a little of the reserved apple mustard glaze over each slice, then top each piece with a spoonful of the pear & fennel relish. Scatter microgreens or baby herbs around, sprinkle flaky sea salt lightly over the pork for crunch, and serve with grilled bread or crostini to the side.

If serving family-style, place remaining warm glaze in a small bowl for guests to add, and pass the bread. Leftovers keep refrigerated up to 3 days; reheat gently in a low oven (150°C / 300°F) to preserve crispness, then briefly re-crisp under broiler if desired.