Slowly Roasted & Pressed Belly Of Pork Recipe

Score, Season and Slow Roast

Preheat oven to 140°C (285°F). Pat the pork belly dry with paper towels. Using a sharp knife, score the skin in a diamond or parallel pattern (do not cut into the meat). Rub olive oil over the skin, then evenly coat the skin and exposed meat with kosher salt and black pepper. Place smashed garlic and thyme sprigs under the pork when placing it in a roasting tray. Set the pork on a wire rack in a roasting pan skin-side up so air circulates around the meat. Roast slowly for 3 to 3.5 hours, until the meat is tender and connective tissue has rendered but skin is not yet crisped. The internal temperature should reach about 88–92°C (190–198°F) for fully rendered fat and tender meat.

Rest, Press and Chill

Remove the pork from the oven and allow it to cool slightly (20–30 minutes). Reserve 150–200 ml of the fat for the jus if desired. Wrap the pork tightly with kitchen twine or butcher’s string to compress it into a compact shape for pressing. Place the wrapped pork into a loaf pan or between two flat pans; weigh down with heavy cans or a weighted tray (about 3–4 kg) and refrigerate for at least 2–4 hours, preferably overnight. Chilling firms the meat so it can be sliced or pressed neatly and improves slice definition.

Finish and Crisp (before serving)

When ready to serve, remove the pressed pork from the press and unwrap. Preheat oven to 220°C (425°F) or heat a heavy skillet. Score the pressed top lightly, brush the skin with a little oil and a sprinkle of salt. Roast or sear for 10–15 minutes until the skin crisps and puffs. Let rest 5 minutes, then slice thick or thin as desired. Optionally toss a teaspoon of apple cider vinegar over the slices to brighten flavor.

While the pork rests after roasting (step 1) or after pressing, make the jus. In a medium saucepan over medium heat, add 1 tablespoon olive oil. Sweat the chopped shallot until translucent (3–4 minutes) then add the minced garlic and cook 30 seconds until fragrant.

Add the dry apple cider to deglaze the pan, scraping any browned bits (including any fond from the roasting pan if you’ve transferred drippings). Bring to a simmer and reduce by about half (6–8 minutes) to concentrate the flavor.

Add the pork or chicken stock, thyme sprigs and bay leaf. Simmer gently for 15–20 minutes to reduce slightly and meld flavors. Taste and season with salt and pepper.

If you want a glossy slightly thicker jus, strain the liquid into a clean saucepan, discard solids, then finish by whisking in cold butter, a few cubes at a time, off heat to emulsify (mounting with butter). If further thickening is needed, whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tbs cold water), bring to a boil briefly until thickened, then remove from heat.

Keep the jus warm until plating (hold over very low heat).

Place the peeled and cut potatoes in a large pot and cover with cold salted water (use the 1 tablespoon salt). Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15–18 minutes.

Drain well and return potatoes to the hot pot for 1 minute to dry off excess moisture. Meanwhile warm the milk and butter together until butter melts (do not boil).

Mash the potatoes using a potato ricer or masher until smooth. Gradually add warmed milk and butter, mixing until you reach the desired creamy consistency. Stir in optional cream for extra richness. Season with black pepper and more salt to taste. Keep warm until serving.

In a small saucepan combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat until the sugar dissolves (2–3 minutes).

Place the thinly sliced cabbage in a heatproof bowl or jar. Add peppercorns, bay leaf, and juniper berries if using. Pour the hot pickling liquid over the cabbage, pressing it down so it’s submerged. Let cool to room temperature, then cover and refrigerate. For best flavor, allow at least 2 hours or overnight. Drain slightly before serving.

Blanch the trimmed green beans in boiling salted water for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat a large skillet over medium-high heat and add butter or olive oil. Add sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the drained green beans and sauté 2–3 minutes until heated through and lightly blistered.

Season with salt, black pepper and lemon zest. Toss in toasted almond slivers if using. Keep warm and serve promptly.