Pork Chop & Pork Belly Recipe

Prepare pork belly (dry brine and roast)

Dry the pork belly pieces with paper towels. Season liberally with 1 tsp kosher salt and 1/2 tsp black pepper, rubbing into all sides. Place on a wire rack over a baking sheet and refrigerate uncovered for at least 2 hours or up to overnight to dry the surface (this helps crisp the exterior).

Roast pork belly

Preheat oven to 300°F (150°C). Pat the pork belly dry again, drizzle 1 tbs neutral oil over each piece and rub. Place belly on a rack in a roasting pan, fat side up. Roast for 1.5–2 hours until very tender and internal temperature reaches about 180°F (82°C). Increase oven to 450°F (230°C) for the last 10–15 minutes to crisp the exterior, watching closely to avoid burning. Remove and let rest 10 minutes before slicing into 1/2-inch pieces.

Season pork chops

Pat pork chops dry and season both sides with remaining kosher salt (about 1 tsp total for both chops) and 1/2 tsp freshly ground black pepper. Let sit at room temperature 20–30 minutes while the belly roasts, so they cook more evenly.

Sear pork chops

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tbs neutral oil. Sear the pork chops 2–3 minutes per side until a deep golden crust forms. Reduce heat to medium-low, add 2 tbs unsalted butter, smashed garlic cloves, and 2 thyme sprigs. Tilt pan and spoon butter over chops (baste) for 1–2 minutes, cooking until internal temp is 140–145°F (60–63°C) for medium. Transfer chops to a cutting board and rest 5–7 minutes (carryover will raise temp slightly).

Finish pork belly (optional pan-sear)

If the roasted belly needs extra color, heat 1 tbs oil in the skillet used for chops over medium-high heat and sear belly pieces quickly 1 minute per side to caramelize edges. Remove and rest briefly.

In a small heavy-bottomed saucepan, add 4 tbs honey and warm over medium heat. Let honey bubble gently and darken a shade or two to a deep amber (take care not to burn to bitter black). Once it reaches a deeper amber color and a nutty aroma (2–4 minutes), remove from heat and immediately stir in 1 tsp apple cider vinegar and a pinch of sea salt to stop cooking and add brightness. Taste and adjust: it should be sweet with a slight bitter caramel note and bright acidity. Set aside to cool slightly.

Heat 1 tbs olive oil in a medium skillet over medium heat. Add the finely diced shallot and cook until translucent, about 2–3 minutes. Add grated ginger and cook 30 seconds until fragrant.

Add corn kernels and sauté 3–4 minutes until they begin to soften and get little color. Add sea buckthorn berries (or puree), 2 tbs brown sugar, 2 tbs apple cider vinegar, 1 tsp red chili flakes, and 1 tsp salt. Bring to a simmer and cook 6–8 minutes until mixture thickens to a chutney consistency and flavors meld. Taste and adjust seasoning — if too tart, add a touch more sugar; if too sweet, a splash more vinegar. Remove from heat and cool slightly. Keep warm or room temperature for plating.

Place peeled potato pieces in a pot and cover with cold salted water (use about 1 tsp salt in the cooking water). Bring to a gentle boil and cook until very tender, 15–20 minutes depending on size. Drain thoroughly.

Return potatoes to the warm pot off heat to dry for 1–2 minutes. Pass potatoes through a ricer or food mill into a bowl for the smoothest texture. Warm the milk and cream together until just hot. Over low heat, whisk in the warm milk/cream into the riced potatoes a little at a time until silky and smooth. Whisk in 4 tbs cold cubed butter gradually until incorporated and glossy. Season with 1 tsp salt and 1/4 tsp white pepper, tasting and adjusting. Keep warm on very low heat, stirring occasionally.

Toss the mixed local baby greens in a bowl with 1 tbs extra-virgin olive oil, 1 tsp lemon juice, 1/4 tsp salt, and a pinch of black pepper just before plating so they remain crisp.

In a small saucepan, add 1 shallot and 1 tbs butter; sweat over medium heat until shallot is soft but not colored, about 2 minutes. Add 1/4 cup red wine (if using) and reduce by half. Add 2 cups veal demi-glace or stock, bring to a gentle simmer, add 2 thyme sprigs, and reduce slightly until sauce coats the back of a spoon, about 6–8 minutes. Strain if desired, remove thyme, and whisk in 2 tbs cold unsalted butter off heat to mount the sauce for sheen. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper to taste. Keep warm for plating.

Warm plates. Spoon a generous portion (about 3/4 cup) of pomme purée slightly off-center. Place two slices of roasted pork belly stacked or fanned atop the purée. Slice pork chop into 3–4 slices and lay beside the belly leaning against it for height.

Spoon 2–3 tablespoons of sea buckthorn corn chutney alongside the meats. Drizzle a small amount (about 1 tsp) of burnt honey over the pork belly and a light streak over the pork chop for contrast. Spoon 2–3 tablespoons warm veal jus around the purée and meats (not drowning) to create a glossy pool.

Dress the local greens lightly and place a small handful to the side or on top as a bright counterpoint. Finish with a sprinkle of flaky sea salt over the meats and a few microgreens or thyme leaves for garnish. Serve immediately.