Pork Belly & Brussels Recipe
slow roasted pork belly, crispy fried brussels sprouts, spicy sweet chili sauce, peanuts, herbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub generously with salt and black pepper.
- 2
Slow Roast the Pork Belly
Place the pork belly on a rack in a roasting pan and roast for about 2.5 to 3 hours, or until the meat is tender and the skin is crispy.
- 3
Prepare the Brussels Sprouts
While the pork belly is roasting, trim and halve the Brussels sprouts. In a large skillet, heat olive oil over medium-high heat. Add the Brussels sprouts and sauté until they are crispy and golden brown, about 8-10 minutes.
- 4
Combine and Serve
Once the pork belly is done, let it rest for 10 minutes before slicing. Serve the sliced pork belly over the crispy Brussels sprouts. Drizzle with sweet chili sauce, sprinkle with chopped peanuts, and garnish with fresh herbs.
