Crispy Pork Belly Recipe
tender pork belly pan seared crispy, creamy cauliflower puree, watermelon radish, olive oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork Belly
Score the skin of the pork belly in a crosshatch pattern. Season generously with salt and black pepper on all sides.
Sear the Pork Belly
In a heavy skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the pork belly skin-side down and sear until the skin is crispy, about 5-7 minutes. Flip and sear the other side for another 5 minutes. Remove from the skillet and set aside.
Cook the Cauliflower Puree
In a pot, bring water to a boil and add the cauliflower florets. Cook until tender, about 10 minutes. Drain and transfer to a blender. Add butter, cream, and season with salt and pepper. Blend until smooth and creamy.
Prepare the Watermelon Radish
Thinly slice the watermelon radish using a mandoline or sharp knife. Set aside for garnish.
Finish the Pork Belly
Return the pork belly to the skillet, add 1 tablespoon of olive oil, and cook for an additional 10-15 minutes on low heat, until fully cooked and tender.
Plate the Dish
On a plate, spread a generous amount of cauliflower puree, place the crispy pork belly on top, and garnish with watermelon radish slices. Drizzle with remaining olive oil.