Hog Heaven Recipe

Prepare and season pork belly

Pat the pork belly dry with paper towels. Score lightly if desired. In a small bowl combine kosher salt, black pepper, brown sugar and smoked paprika. Rub the mixture evenly over all sides of the pork belly. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours (bring back to room temp before cooking).

Wrap with bacon

Lay out bacon slices slightly overlapping on a cutting board to form a sheet large enough to wrap the pork belly. Brush bacon with 1 tablespoon olive oil (this helps with browning). Place the seasoned pork belly on the bacon sheet and roll tightly so bacon wraps around. Secure with butcher's twine or toothpicks if needed. Reserve 4 slices of bacon for the vinaigrette and any rendered fat.

Smoke or roast the pork belly

Preheat smoker to 250°F (120°C) using hardwood like apple or hickory. If using an oven, preheat to 275°F (135°C) and use a roasting pan. Place wrapped pork belly on the smoker grate or in a roasting pan on a rack. Insert a probe thermometer into the center. Smoke/roast until internal temperature reaches 185–195°F (85–90°C) and the bacon is crisp, about 3–4 hours depending on thickness. For oven method you can finish under a high broil for 3–5 minutes to crisp bacon, watching carefully to avoid burning.

Rest and slice

Remove pork belly from smoker/oven and tent loosely with foil. Let rest 15–20 minutes. Remove twine or toothpicks, then slice into 1/2- to 3/4-inch thick pieces for serving. Reserve any pan juices for a finishing drizzle if desired.

Render bacon

Chop reserved 4 bacon slices and place in a small skillet over medium heat. Cook until crisp and fat is rendered, about 6–8 minutes. Remove crisp bacon pieces with a slotted spoon and set aside on paper towels. Reserve 2–3 tablespoons of the hot bacon fat and discard excess (or save for another use). Let fat cool slightly.

Whisk vinaigrette

In a bowl combine sherry vinegar, Dijon mustard, maple syrup, minced shallot, minced garlic, salt and pepper. Whisk to emulsify while slowly streaming in the warm bacon fat (or 4 tablespoons warmed olive oil) until the vinaigrette is smooth and slightly thickened. Taste and adjust seasoning. Stir in the crisp bacon pieces. Keep warm or at room temperature until plating.

Prepare produce

Trim and thinly slice the red cabbage. Peel, core and thinly slice the Granny Smith apple. Measure out remaining ingredients.

Sauté and braise

Heat a wide heavy skillet or Dutch oven over medium heat and melt 2 tablespoons butter. Add the sliced cabbage and sauté 4–5 minutes until it begins to soften. Add the apple slices and continue to cook 2 minutes. Stir in brown sugar, apple cider vinegar, and half the stock (about 1/4 cup). Add the bay leaf and thyme, then season with the salt and pepper. Reduce heat to low, cover partially, and braise gently for 25–30 minutes, stirring occasionally, until cabbage is tender and flavors have melded. If pan becomes dry, add remaining stock 1–2 tablespoons at a time. Remove and discard bay leaf. Adjust seasoning to taste.

Finish

Off heat, stir in the remaining tablespoon of butter for gloss and richness. Keep warm until ready to plate.

Reheat vinaigrette gently if cooled; whisk again before using. Warm braised cabbage and sliced pork belly if needed (a few minutes in a 300°F/150°C oven).

Divide braised red cabbage among 4 plates (serves 4). Fan or stack 3–4 slices of smoked bacon-wrapped pork belly on each portion. Spoon sherry bacon vinaigrette over the pork belly and a little around the cabbage. Drizzle any reserved pan juices sparingly over the meat for extra richness.

Garnish each plate with chopped parsley and a small handful of microgreens, and serve immediately.