Pork Belly Recipe

Season and sear

Pat pork belly cubes dry and season with 1.5 tsp kosher salt and 1 tsp black pepper. Heat a large oven-safe skillet or Dutch oven over medium-high heat and add 2 tbs vegetable oil. Working in a single layer (do not crowd), sear pork belly cubes 3–4 minutes per side until deeply browned. Transfer seared pieces to a plate and reserve rendered fat in the pan.

Sauté aromatics

Reduce heat to medium. Add sliced onion to the pan and sauté 4–5 minutes until softened and starting to brown. Add smashed garlic and sliced ginger and cook 1 minute until fragrant.

Deglaze and braise

Pour 3 tbs dark rum into the hot pan to deglaze, scraping up browned bits. Stir in 2 tbs molasses, 1 cup chicken stock, 1 tbs apple cider vinegar, 1.5 tbs soy sauce, 1 bay leaf and 3 sprigs thyme. Return pork belly to the pan so pieces are partially submerged. Bring to a gentle simmer, cover with a lid or foil, and braise on low for 1 hour 15 minutes (or transfer to a preheated 300°F/150°C oven for 1 hour 15 minutes) until pork belly is tender and fork‑tender.

Reduce braising liquid

Remove pork belly to a plate. Skim excess fat from the surface of the braising liquid if desired, then bring the liquid to a brisk simmer over medium-high heat and reduce until slightly thickened and glossy, about 6–8 minutes. Taste and adjust seasoning with salt and pepper. Spoon the reduced glaze over the pork belly pieces and keep warm.

Combine 1 julienned Granny Smith apple, 1.5 cups thinly sliced green cabbage, 0.5 cup julienned carrot and 2 tbs chopped cilantro in a bowl. Whisk together 1 tbs lemon juice, 1 tbs olive oil, 1 tsp honey, 0.5 tsp salt and 0.25 tsp pepper. Toss dressing with the slaw and let rest for 10 minutes to soften slightly and develop flavor. Taste and adjust acid or salt as needed.

Place 1 room-temperature egg yolk in a bowl with 2 tbs fresh orange juice, 0.5 tsp Dijon mustard, 0.5 tsp grated garlic and 0.5 tsp salt. Whisk to combine. Very slowly start adding the 0.5 cup neutral oil, drop by drop at first while whisking constantly, until emulsion forms. As the mixture thickens you can add the oil in a thin steady stream. Stir in 0.5 tsp orange zest and 0.25 tsp black pepper. Taste and adjust seasoning; if too thick, thin with a teaspoon of warm water or a bit more orange juice.

Toast 0.5 cup Marcona almonds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 2–3 minutes. Roughly chop.

To plate (starter portions for 4): divide a small mound (about 3–4 pieces) of warm braised pork belly among 4 plates. Spoon 1–2 tablespoons of the reduced braising glaze over each portion. Add a small nest (about 2–3 tbs) of apple slaw beside the pork. Dot or smear 1 heaping teaspoon of orange aïoli near the pork. Scatter chopped Marcona almonds and a few orange segments over the dish. Finish with a few microgreens or baby arugula leaves for brightness.

Serve immediately so pork is warm and aïoli and slaw are cool-contrasting. Leftover braised pork belly keeps 3 days refrigerated; reheat gently and spoon additional reduced glaze over before serving.