Crispy Cheshire Pork Belly (take Out) Recipe

Score, season and dry

Pat the pork belly very dry with paper towels. Using a sharp knife, score the skin in a crosshatch or parallel lines about 1 cm apart, cutting only through the skin and not into the meat. Rub the skin and meat side with 1 1/2 tbs kosher salt (reserve 1/2 tbs for later) and the black pepper. Place uncovered in the refrigerator on a rack for at least 6 hours or overnight to dry the skin — this helps it crisp.

Roast low and slow

Preheat oven to 150°C (300°F). Place the pork belly skin-side up on a wire rack over a roasting tray. Roast for 2 hours to render fat and cook the meat through.

Crisp the skin

Increase oven temperature to 240°C (465°F). Brush the skin with rice vinegar and 1 tbs neutral oil, then sprinkle the reserved 1/2 tbs salt evenly. Roast for 20–30 minutes, watching carefully, until the crackling is golden and blistered. Remove and let rest 15 minutes before slicing into portions suitable for plating (about 6–8 slices).

In a small saucepan, combine sugar and water and bring to a simmer over medium heat without stirring; swirl pan occasionally. Cook until the sugar turns an amber caramel (about 8–10 minutes). Remove from heat and carefully whisk in light soy sauce, mirin, smashed ginger and smashed garlic — be cautious, it will steam and sputter. Return to low heat and simmer 2 minutes to meld flavors. Strain out solids and keep warm. Expect roughly 200–220 ml of soy caramel. Cool slightly before using in jus or glazing.

Preheat a medium saucepan over medium-high heat, add a small drizzle of oil, and brown the pork bones/trimmings on all sides until golden (6–8 minutes). Add the onion, carrot and celery and cook 3–4 minutes to lightly caramelize.

Add water, bay leaf and peppercorns. Bring to a simmer, reduce heat to low, and simmer gently for 45–60 minutes, skimming foam occasionally. Strain the stock through a fine sieve, pressing solids to extract liquid. Return 400 ml of strained stock to a clean saucepan and reduce over medium heat until slightly syrupy (about 12–15 minutes). Whisk in 2 tbs prepared soy caramel, adjust seasoning with salt if needed, then finish by whisking in cold butter to give the jus a glossy consistency. Keep warm.

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add the diced shallot and cook until translucent, 2–3 minutes. Add the fregola and toast, stirring, for 2–3 minutes until fragrant.

Add the stock, bring to a gentle simmer, cover and cook according to package instructions (usually 10–12 minutes) until the fregola is tender but slightly al dente. Stir occasionally and add extra stock/water by 1–2 tbs if it gets too dry.

When fregola is cooked, gently fold in the halved cherry tomatoes, corn kernels and basil. Season with salt and black pepper. Keep warm; the tomatoes will soften slightly from the heat but should hold shape.

Slice the rested pork belly into 6–8 portions. On each plate (serving), spoon a bed of warm fregola mixed with tomatoes and corn (about 110 g fregola mixture per serving). Place a slice of crispy pork belly on top.

Spoon 1–2 tbs of the pork jus around the fregola and a small drizzle (about 1 tbs) of soy caramel over the pork belly for gloss and savory-sweet contrast. Finish with microgreens, a light sprinkle of toasted sesame seeds and a little citrus zest. Serve immediately while pork is hot and skin is crisp.