Crispy Pork Belly Recipe

Score, dry-brine and roast

Pat the pork belly thoroughly dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern or parallel lines about 1/2 inch apart, cutting through the skin and a little into the fat but not into the meat. Rub 1 tablespoon kosher salt, garlic powder, and 1 teaspoon black pepper evenly into the meat side; rub the remaining 1 tablespoon salt into the skin, working it into the score lines. Place the pork belly uncovered on a rack set over a tray and refrigerate for at least 4 hours or overnight to dry the skin (this improves crisping).

When ready to roast, preheat oven to 150°C (300°F). Let pork come to room temperature for 30 minutes. Brush the skin lightly with neutral oil and wipe off any excess salt from the meat side. Place pork belly skin-side up on a rack in a roasting pan. Roast at 150°C (300°F) for 1.5–2 hours, until the meat is tender and the internal temperature reaches about 70–75°C (160–167°F).

Increase oven temperature to 240°C (465°F) or set to broil. Pat the skin again if any surface moisture appears. Roast for 20–30 minutes, watching carefully, until the skin is blistered and deeply crisp. If broiling, move the pan to the top rack and broil 4–8 minutes, rotating the pan as needed to avoid burning. Remove pork from oven and rest 10 minutes before slicing into small starter-sized portions (about 2 cm thick). Sprinkle remaining 1/2 teaspoon black pepper over slices if desired.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add mustard seeds and cumin seeds; toast until they begin to pop and release aroma, about 30–45 seconds.

Add the chopped onion and sauté until translucent, 4–5 minutes. Stir in the grated zucchini and cook 4–6 minutes until the zucchini starts to soften and release moisture.

Add brown sugar, raisins, grated ginger, minced garlic, apple cider vinegar, salt, and 2–3 tablespoons water if mixture seems dry. Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until thickened to a chutney-like consistency. Taste and adjust salt or sugar. Cool to room temperature before service.

In a small saucepan over low heat, combine honey and minced habanero. Warm gently (do not boil) for 3–5 minutes to infuse the chili into the honey. Stir in white vinegar and salt; simmer 30–60 seconds, then remove from heat and cool. For less heat, strain out solids once cooled; for more visual interest, leave minced habanero in. Keep at room temperature or refrigerate briefly—honey will thicken when cold.

Place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine white wine vinegar, water, sugar, salt, peppercorns and bay leaf. Bring to a simmer to dissolve the sugar and salt, then pour the hot brine over the onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1–2 hours) before serving. Onions will keep refrigerated for up to 2 weeks.

Slice the rested pork belly into starter portions. Spoon a small bed (about 1 tablespoon) of zucchini chutney onto each plate. Place a slice of crispy pork belly on top.

Drizzle 1–2 teaspoons of habanero honey over each pork slice (adjust for heat preference). Top with a few pickled red onion slices and a small handful of microgreens or cilantro. Serve immediately with a lime wedge on the side for squeezing.