Packington Pork Belly Recipe

Prepare and roast

Preheat oven to 300°F (150°C). Pat the pork belly dry with paper towels. Score the fat side lightly in a crosshatch if any fat remains. Season all over with kosher salt and freshly ground black pepper. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat until shimmering. Sear the pork belly fat-side down for 3–4 minutes until deeply browned, then turn and brown the other sides 2 minutes each. Transfer skillet to the oven and roast 1.5–2 hours, or until pork is tender and a knife meets little resistance. If pan is too small, transfer pork to a roasting pan, reserving the fond.

Crisp finish

Increase oven temperature to 450°F (230°C) for the last 10–12 minutes to crisp the exterior. Alternatively, transfer slices to a hot skillet or broil briefly, watching carefully to avoid burning. Remove from oven and rest 10 minutes, then slice into small plates-friendly portions (about 6–8 slices).

While the pork roasts, make the mojo verde. In a food processor, combine parsley, cilantro, oregano, garlic, jalapeño, red wine vinegar, and lime juice. Pulse to finely chop. With the processor running, drizzle in 3 tablespoons extra-virgin olive oil until emulsified but still bright green. Season to taste with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt. Transfer to a bowl and refrigerate until ready to serve.

Preheat a small skillet over medium heat. Add 2 tablespoons olive oil and torn bread pieces. Cook, stirring frequently, until bread is golden and crisp, about 6–8 minutes. Stir in smoked paprika and 1/4 teaspoon salt during the last minute. Remove from heat and cool on a plate; the crumbs will continue to crisp. Reserve until plating.

Thinly slice the fennel bulb on a mandoline or sharp knife; place in a bowl. Segment the blood orange over the bowl to capture juices, then add the segments. Add 1 teaspoon olive oil, 1/2 teaspoon lemon juice, 1/8 teaspoon salt, and a pinch (about 1/16 tsp) black pepper. Toss gently and let sit 5–10 minutes to meld flavors. Reserve fennel fronds for garnish.

Warm the mojo verde slightly if chilled (room temperature is fine). Place 2–3 slices of pork belly on each small plate. Spoon 1–2 tablespoons mojo verde beside or partly over the pork. Scatter a tablespoon of migas around the pork for crunch. Arrange a small pile of fennel and blood orange salad alongside. Drizzle with a few drops of optional chili or smoked oil if using, and finish with a light sprinkle of flaky sea salt and microgreens or reserved fennel fronds. Serve immediately.