Pork Belly Recipe
peach BBQ glaze, charred creamed corn, gremolata
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Ingredients
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Pork Belly & Brine
Peach BBQ Glaze
Charred Creamed Corn
Gremolata
Finishing & Garnish
Method
Pork Belly & Brine
- 1
Prepare the brine
In a medium saucepan, combine 4 cups water, 2 tablespoons kosher salt, 2 tablespoons brown sugar, crushed garlic, peppercorns, and thyme. Warm gently just until salt and sugar dissolve. Remove from heat and cool to room temperature (you can add a few ice cubes to speed cooling).
- 2
Brine the pork
Place the 2 lb pork belly in a container or resealable bag and pour cooled brine over it, ensuring the meat is submerged. Refrigerate for 2–4 hours (up to 6 hours for more seasoning).
- 3
Dry and score
Remove the pork belly from the brine, rinse briefly under cold water, and pat very dry with paper towels. Score the fat surface in a crosshatch pattern about 1/4 inch deep, or leave plain if fat was removed. Let rest uncovered on a rack in the refrigerator for 30–60 minutes to dry the surface (this helps with browning).
- 4
Sear and low roast
Preheat oven to 300°F (150°C). Heat 1 tablespoon neutral oil in an ovenproof skillet over medium-high heat until shimmering. Place pork belly fat-side down and sear 3–4 minutes until well browned. Flip and sear the other side 2 minutes. Transfer skillet to the oven and roast for 60–75 minutes until the internal temperature reaches 195°F (90°C) for tender, sliceable pork belly. If fat was removed, roast until fork tender at 185–195°F (85–90°C).
- 5
Rest
Remove pork belly from oven and let rest on a cutting board for 15 minutes before glazing and slicing.
Peach BBQ Glaze
- 6
Cook peaches
While the pork roasts, combine 1 cup chopped peaches, 1 tablespoon peach jam, and 1 tablespoon butter in a small saucepan over medium heat. Cook, stirring, until peaches break down and become saucy, about 6–8 minutes.
- 7
Simmer glaze
Add 1 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pan. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until thickened to a glaze consistency. Taste and adjust salt, acidity, or heat as needed.
- 8
Finish
If you prefer a smooth glaze, blitz the mixture with an immersion blender or transfer to a blender and purée until smooth. Keep warm until ready to glaze the pork.
- 9
Glaze pork
Brush a generous layer of warm peach BBQ glaze over the rested pork belly, then place under a hot broiler for 2–4 minutes (watch closely) to caramelize the glaze. Alternatively, return to a 425°F (220°C) oven for 6–8 minutes to set glaze. Remove and let rest 5 minutes before slicing.
Charred Creamed Corn
- 10
Char the corn
Heat a large skillet or cast-iron over high heat until very hot. Add the corn kernels (no oil) in a single layer and let them char undisturbed 2–3 minutes, then toss and continue to char in batches until you have golden-brown spots on most kernels (about 6–8 minutes total). For an extra smoky note, you may char the kernels directly over a gas flame briefly.
- 11
Make cream sauce
Reduce heat to medium, add 1 tablespoon butter to the skillet with the charred corn. Stir to coat, then add 1/4 cup heavy cream, 1/4 cup milk, 2 tablespoons creme fraiche (or sour cream), 1/4 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir and simmer gently 3–4 minutes until slightly thickened and creamy.
- 12
Finish
Taste and adjust seasoning. Stir in 1 tablespoon sliced chives and 1/2 teaspoon lime zest if using. Keep warm until plating.
Gremolata
- 13
Combine gremolata
In a small bowl, mix 1/2 cup finely chopped parsley, 1 teaspoon lemon zest, 1 teaspoon minced garlic, 2 tablespoons finely chopped toasted almonds, 1 teaspoon extra-virgin olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Stir until evenly combined. Set aside at room temperature so the flavors meld; make just before serving to keep bright.
Finishing & Plating
- 14
Slice the pork
Using a sharp knife, slice the glazed pork belly into 1/2-inch thick slices. Sprinkle lightly with flaky sea salt.
- 15
Plate
Spoon a generous portion of charred creamed corn onto each plate. Fan 3–4 slices of glazed pork belly beside the corn. Spoon any reserved peach BBQ glaze over the pork if desired. Scatter gremolata over the pork slices and corn, add a small handful of microgreens or extra parsley, and serve with lemon wedges on the side.
- 16
Serve
Serve immediately while pork is warm and glaze is glossy. Provide extra glaze and lemon wedges for guests.