Pork Belly Recipe

Prep and cure

Score the fat side of the pork belly lightly in a crosshatch pattern (if fat remains) and season all over with kosher salt and black pepper. Let rest uncovered on a rack in the refrigerator for at least 2 hours or up to overnight to dry the surface and develop flavor.

Roast low and slow

Preheat oven to 150°C (300°F). Place the pork belly on a rack set in a roasting pan, fat side up. Roast for 2 to 2.5 hours until the meat is tender and a thermometer inserted into the thickest part reads about 85°C (185°F). Remove from oven and let rest 15 minutes.

Finish crisping

Increase oven temperature to 230°C (450°F) or set a broiler. Brush the fat with neutral oil and return pork belly to oven on the rack for 8–12 minutes until the exterior is deeply caramelized and crisp. Alternatively, pan-sear slices in a hot skillet with 1–2 tbs oil, 2–3 minutes per side, to develop crisp edges. Rest 5 minutes, then slice into portions for plating.

Reduce and infuse

In a small saucepan over medium heat, melt 10 g unsalted butter and add the minced shallot. Sweat until translucent, about 2 minutes. Add the dry red wine and reduce by half.

Add the saba and liquorice syrup and simmer gently until the mixture thickly coats the back of a spoon, about 8–12 minutes. Stir in the dark soy and remaining 10 g butter off the heat to gloss the sauce. Taste and adjust: if too sweet, add a pinch of salt; if too sharp, a few drops of water. Keep warm. The finished reduction should be syrupy and fragrant, with a balancing sweet-savory liquorice note.

Cook potatoes

Place diced potatoes in a medium pot and cover with cold water by 2 cm. Add a pinch of salt and bring to a simmer. Cook until very tender, about 12–15 minutes. Drain well.

Blend to cream

Return warm potatoes to the pot. Add butter, warm cream, warm milk and 100 ml warm stock. Using an immersion blender (or transfer to a blender in batches), puree until completely smooth and silky. If mixture is too thick, add additional stock 1–2 tbs at a time until desired consistency (velvety, spoonable) is reached.

Season with salt and white pepper, then stir in 1 tsp extra virgin olive oil for a glossy finish. Keep warm; reheat gently over low heat if necessary, stirring to maintain texture.

Wilt spinach

Heat 1 tbs olive oil in a wide skillet over medium-high heat. Add sliced garlic and cook until fragrant and just golden, about 30 seconds (do not burn). Add the spinach in batches, tossing with tongs, until just wilted, about 2–3 minutes.

Season with 1/2 tsp salt and 1 tsp lemon juice. Remove from heat and drain briefly in a colander to remove excess liquid. Keep warm.

Plate components

Spoon a generous quenelle or ring of cream of potato onto each plate as the base. Arrange a portion of sautéed spinach beside the potato. Place 2–3 slices of pork belly (about 150–180 g cooked pork total per serving) on top or alongside the potato so the crisp exterior remains visible.

Sauce and garnish

Spoon the saba liquorice reduction in a small pool around the pork belly and a light streak across the potato (use a spoon or small squeeze bottle for control). Scatter thinly sliced green onions over the pork and spinach. Finish with flaky sea salt to taste and a sprinkle of microgreens or baby herbs if using.

Serve immediately while pork is crisp and potato is warm. Leftover reduction may be served on the side.