Pork Belly, Bacon, Heirloom Tomatoes, Charred Onions & Cilantro Recipe

Cooking Instructions

1. 1

   Prepare the Pork Belly

   Preheat your oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub olive oil, salt, and black pepper all over the pork belly.

2. 2

   Roast the Pork Belly

   Place the pork belly on a rack in a roasting pan, skin side up. Roast for 2 to 3 hours, until the skin is crispy and the meat is tender. Let it rest for 15 minutes before slicing.

3. 3

   Cook the Bacon

   In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and drain on paper towels.

4. 4

   Char the Onions

   Slice the onion into thick rings and add them to the same skillet with the bacon fat. Cook until charred and caramelized, about 5-7 minutes. Season with salt and pepper.

5. 5

   Prepare the Tomatoes

   While the pork is resting, slice the heirloom tomatoes. Season with salt and let them sit for a few minutes to release some juices.

6. 6

   Assemble the Dish

   On a large platter, arrange the sliced pork belly, crispy bacon, charred onions, and heirloom tomatoes. Garnish with fresh cilantro.