Seven Seeds Organic Pork Belly Recipe

Prepare and dry-brine

Pat the pork belly dry with paper towels. Score the skin in a shallow crosshatch (do not cut into meat). Mix kosher salt, brown sugar and crushed peppercorns. Rub the mixture evenly over the meat side and edges of the belly; do not add the salt mix to the skin if you prefer a crisper crackling. Place smashed garlic and thyme around the pork in a shallow tray. Refrigerate uncovered for 12–18 hours to dry-brine.

Roast low and slow

Remove the pork from the refrigerator 30 minutes before roasting. Preheat oven to 150°C (300°F). Place pork skin-side up on a rack set over a roasting pan. Roast for 2 to 2.5 hours, until internal temperature reaches about 75°C (165°F) and fat is rendered but meat is still tender. Reserve pan juices.

Crisp the skin

Increase oven temperature to 240°C (465°F) or use a brief blast of the broiler. Score and brush skin lightly with a little oil if needed. Roast for 10–15 minutes until skin puffs and becomes crisp and golden. Watch carefully to avoid burning. Remove and let rest 15 minutes before slicing into 1–1.5 cm pieces.

Make the reduction

While pork roasts (or after removing pork to rest), combine 500 ml apple cider, diced Honey Crisp apple, apple cider vinegar and honey in a medium saucepan over medium heat. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until volume has reduced to about 120–150 ml and the mixture coats the back of a spoon (about 25–30 minutes).

Finish

Remove from heat and whisk in unsalted butter and 1/2 tsp salt until sauce is glossy. Taste and adjust seasoning. For a smooth sauce, strain through a fine mesh sieve pressing solids to extract flavor, then return to pan to keep warm.

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, honey, salt and pepper until smooth and emulsified. Taste and adjust acidity or sweetness. Transfer to a squeeze bottle or small bowl for plating.

Prepare salad

Very thinly shave the fennel bulb (use a mandoline or sharp knife) and place in a bowl. Thinly shave or julienne the Honey Crisp apple and toss immediately with 1 tablespoon lemon juice to prevent browning. Add olive oil, 1/4 tsp salt and 1/4 tsp pepper and toss gently to combine. Let sit 5–10 minutes to mellow and for flavors to marry.

Slice rested pork belly into portions. Spoon a light smear or dot(s) of dijonnaise on each plate. Arrange 2–3 slices of pork belly over the dijonnaise. Dress the pork lightly with 1–2 tablespoons of warm apple cider reduction per serving (or drizzle artistically). Add a small mound of fennel & apple salad alongside or atop the pork for contrast.

Garnish with chopped parsley and microgreens or fennel fronds. Finish with a light sprinkle of sea salt flakes over the pork crackling and a grind of black pepper. Serve immediately.