Roasted Pork Belly Recipe

Roasted Pork Belly

1. 1

   Prepare the Pork Belly

   Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Rub the pork belly all over with salt and black pepper.

2. 2

   Roast the Pork

   Place the pork belly on a roasting rack in a baking dish. Drizzle with olive oil and roast in the preheated oven for about 2 to 2.5 hours, or until the skin is crispy and the meat is tender.

3. 3

   Make the Hot Honey Glaze

   In a small saucepan, combine honey and hot sauce. Heat over medium heat until warm and well combined. Set aside.

4. 4

   Cook the Polenta

   In a medium saucepan, bring the water to a boil. Gradually whisk in the polenta and reduce heat to low. Stir continuously for about 20-25 minutes until thickened. Stir in butter, and season with salt and pepper to taste.

5. 5

   Prepare the Pickled Red Onion

   Slice the red onion thinly and place it in a bowl. In a small pot, combine white vinegar and sugar. Heat until sugar dissolves, then pour the mixture over the onions. Let sit for at least 30 minutes.

6. 6

   Prepare the Fennel

   Thinly slice the fennel bulb and set aside.

7. 7

   Assemble the Dish

   Once the pork belly is done roasting, brush the hot honey glaze over the top. Let it rest for 10 minutes before slicing. Serve the slices on a bed of crispy polenta, topped with frisée, fennel, and pickled red onion.