Pork Belly Recipe

Prepare pork belly

Score the fat side of the pork belly in a shallow crosshatch (do not cut through to the meat). Pat the pork belly dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Make apple-miso paste

Core and roughly chop the Pink Lady apples. In a food processor or blender combine the chopped apples (1.5 cups), 1/4 cup white miso, 2 tbs mirin, 1 tbs soy sauce, 1 tbs rice vinegar, 1 tsp grated ginger, 1 tsp minced garlic, and 1 tbs neutral oil. Purée until smooth to form a spreadable apple-miso marinade.

Marinate pork

Spread about two-thirds of the apple-miso paste all over the meat side and sides of the pork belly (reserve the remainder for glazing later). Place pork belly in an airtight container or tray, cover, and refrigerate for at least 4 hours, preferably overnight, to let the flavors penetrate.

Slow roast

Preheat oven to 275°F (135°C). Place the marinated pork belly on a wire rack set over a rimmed baking sheet lined with foil. Roast low and slow until the pork belly is tender and a probe inserted into the thickest part reads about 195°F (approx. 2 to 2.5 hours for 2 lb; time will vary with thickness). During the last 20 minutes, brush reserved apple-miso paste over the top to build a glaze.

Rest and slice

Remove pork from oven and tent loosely with foil. Let rest 15–20 minutes to allow juices to settle. Slice pork belly into 1/2-inch thick portions for searing and plating.

Prepare quick pickling brine by combining 1/2 cup apple cider vinegar, 1/2 cup water, 2 tsp sugar, 1/4 tsp fine sea salt, 1/2 tsp crushed pink peppercorns and 1 bay leaf in a small saucepan. Bring to a simmer just until the sugar dissolves, then remove from heat and cool slightly (2–3 minutes).

Place 1 cup fresh gooseberries in a heatproof jar or bowl. Pour the warm brine over the gooseberries so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes; best after 2 hours. Reserved pickled gooseberries can be refrigerated for up to 5 days.

Prepare endive: Trim the root ends from 3 Belgian endive heads, separate leaves into individual spears, and place in a bowl. Add 1 cup mixed microgreens.

Make dressing: In a small bowl whisk together 1 tbs extra-virgin olive oil, 1 tsp fresh lemon juice, 1/2 tsp honey and a pinch (about 1/4 tsp) flaky sea salt until emulsified.

Toss salad: Drizzle the dressing over the endive and microgreens and toss very gently to coat. Scatter 1 tsp toasted sesame seeds over the salad. Taste and adjust salt or lemon to preference.

Pan-sear slices: Heat 1 tbs neutral oil in a heavy skillet over medium-high heat until shimmering. Working in batches if needed, place pork belly slices in the pan, searing 1–2 minutes per side until edges are caramelized and the apple-miso glaze is nicely browned. Remove to a warm plate.

Plate: On each plate arrange a small mound of endive salad. Place two to three seared pork belly slices alongside. Top with 6–8 pickled gooseberries (or to taste). Drizzle a teaspoon of mirin glaze over the pork if using, and scatter micro herbs or mitsuba and a pinch of flaky sea salt to finish.

Serve: Serve warm so the pork belly is tender and slightly crisp at the edges, with the acid from the pickled gooseberries and the bitter crunch of endive to balance the richness.