Pork Belly Carpaccio Recipe
Make Pork Belly Carpaccio Recipe in just 30h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cured pork belly
Finishing and garnish
Method
Cured pork belly
- 1
Prepare cure
In a small bowl combine kosher salt, granulated sugar, pink curing salt (if using), freshly ground black pepper, crushed bay leaf, and smashed garlic. Mix thoroughly so the cure is even.
- 2
Apply cure
Pat the pork belly dry with paper towels. Rub the cure mixture all over the pork belly, making sure to coat both large surfaces and the edges. Place the pork belly in a nonreactive dish or zipper bag, cover or seal, and refrigerate.
- 3
Curing time
Cure in the refrigerator for 24 to 48 hours, turning the pork belly every 12 hours to redistribute the cure and any accumulated liquid. The pork will firm up and be slightly denser when properly cured.
- 4
Rinse and dry
After curing, remove the pork belly and rinse thoroughly under cold water to remove excess salt and sugar. Pat completely dry with paper towels. Place on a rack and refrigerate uncovered for 2–4 hours (or overnight) to dry and form a tacky pellicle — this helps slicing and flavor.
- 5
Optional searing for flavor
If you prefer a bit of caramelized flavor, heat a heavy skillet over medium-high heat with 1 tablespoon neutral oil. Sear the pork belly briefly, fat-side down for 30–45 seconds just to render and color the surface; do not cook through. Let cool to room temperature, then refrigerate until firm (about 30–60 minutes).
- 6
Slice very thin
Using a very sharp knife or a meat slicer, slice the cured pork belly as thinly as possible (ideally 1–2 mm / paper-thin). If slices are stubborn, chill the pork belly for 20–30 minutes to firm before slicing. Arrange slices in a single layer on a chilled plate or platter, slightly overlapping like carpaccio.
Finishing and plating
- 7
Make dressing
Whisk together extra-virgin olive oil and fresh lemon juice in a small bowl. Taste and adjust: add a pinch more salt or a few drops of lemon if needed.
- 8
Assemble carpaccio
Scatter thinly sliced shallot and capers evenly over the arranged pork belly slices. Drizzle the olive oil–lemon dressing lightly across the carpaccio (use less than you think — the pork is rich).
- 9
- 10
Serve
Serve immediately at cool room temperature or slightly chilled. Provide small forks or toothpicks; each slice is delicate — eat within 2 hours for best texture and flavor.