Pork Belly Recipe

Dry brine and roast pork belly

Pat the pork belly dry with paper towels. Mix kosher salt, brown sugar, black pepper, and smoked paprika in a small bowl. Rub the mixture evenly over all sides of the pork belly. Place on a rimmed tray, cover loosely with plastic wrap, and refrigerate upright or flat for at least 4 hours or overnight for better seasoning penetration.

Preheat oven to 275°F (135°C). Remove pork from refrigerator 30 minutes before roasting to take the chill off. Brush pork lightly with olive oil. Place pork belly on a rack set in a roasting pan, fat side up. Roast low and slow for 2 to 2 1/2 hours, until the internal temperature reaches about 185°F (85°C) and the meat is tender when pierced with a skewer.

Increase oven temperature to 425°F (220°C). If desired, score the fat lightly in a crosshatch, brush with a touch more oil, and roast 10–15 minutes more until the exterior is deeply golden and edges caramelize. Remove from oven and rest 15 minutes before slicing into 1/2" thick portions.

While the pork roasts, make the soubise. In a medium saucepan over medium heat, melt 3 tbs butter. Add the finely diced yellow onion and minced shallot with the bay leaf and a pinch of salt. Sweat the onions gently for about 15–18 minutes, stirring occasionally, until they are translucent and very soft but not browned.

Stir in 1 tablespoon flour and cook 1 minute to remove raw flour taste. Gradually whisk in the milk and cream, bring to a gentle simmer, and cook 6–8 minutes until the sauce thickens to coat the back of a spoon. Remove bay leaf. Season with 1 tsp salt and 1/4 tsp white pepper. For a very smooth sauce, transfer to a blender and puree until silky, or pass through a fine mesh sieve. Keep warm over very low heat, stirring occasionally.

In a medium skillet over medium heat, melt 2 tbs butter. Add the peeled cippolini onions and a pinch of salt and pepper. Cook, turning occasionally, until edges begin to brown, about 6–8 minutes.

Add 1 tbs brown sugar and 1 tbs red wine vinegar to the pan. Tilt the pan and spoon the glaze over the onions as it reduces; simmer another 4–5 minutes until the onions are tender and glazed. Adjust seasoning with additional salt and pepper if needed. Keep warm.

Heat a small nonstick skillet over medium-high heat and add 1 tsp neutral oil. Add the chorizo slices and sear 1–2 minutes per side until they release their fat and become slightly crisp. Remove chorizo and set on paper towels to drain.

In the same skillet, quickly crisp the smoked ham slices in the rendered chorizo fat (or with a little oil) 30–60 seconds per side until lightly crisped but not burnt. Remove and drain on paper towels. Break both ham and chorizo into shards or roughly chop for serving.

Place dried currants in a small bowl with 2 tbs warm water and let sit 10 minutes to plump. Drain any excess liquid.

In a small bowl combine plumped currants, diced rye bread, 1 tbs red wine vinegar, 1 tsp olive oil, minced shallot, chopped thyme, 1/4 tsp salt and 1/8 tsp black pepper. Mix to combine and let sit 10 minutes so flavors meld. The rye provides texture and a savory counterpoint to the sweet currants.

Reheat slices of pork belly gently if needed (a hot oven at 300°F / 150°C for 5–8 minutes). Spoon a generous smear of warm soubise on each plate.

Place one slice of pork belly on the soubise. Arrange 3 glazed cippolini onions alongside. Scatter crisped ham and chorizo shards over the pork and onions.

Dot or spoon small quenelles (teaspoonfuls) of the currant-rye relish around the plate to taste. Finish with microgreens or baby arugula, a sprinkle of chopped parsley, and a little lemon zest for brightness.

Serve immediately. Leftover components (soubise and relish) keep refrigerated for up to 3 days; crisped ham/chorizo are best fresh.