Seared Pork Belly Recipe
honey molasses, peach-cranberry chutney
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Ingredients
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Pork Belly and Chutney
Method
Cooking Instructions
- 1
Prepare the Pork Belly
1. Preheat your oven to 300°F (150°C).
- 2
Season the Pork
2. Pat the pork belly dry with paper towels and score the skin in a crosshatch pattern. Season generously with salt and black pepper on both sides.
- 3
Sear the Pork Belly
3. In a large, oven-safe skillet over medium-high heat, add the pork belly skin-side down. Sear for about 5-7 minutes until the skin is crispy and golden. Flip the pork belly over and sear the other side for an additional 5 minutes.
- 4
Bake the Pork Belly
4. Brush the top of the pork belly with honey and molasses mixture. Transfer the skillet to the preheated oven and bake for 2-2.5 hours until the meat is tender.
- 5
Make the Chutney
5. While the pork is baking, prepare the peach-cranberry chutney. In a saucepan, combine diced peaches, dried cranberries, chopped onion, apple cider vinegar, brown sugar, and water.
- 6
Cook the Chutney
6. Bring the mixture to a simmer over medium heat, then reduce to low and let it cook for about 20-25 minutes, stirring occasionally until the fruit is soft and the mixture has thickened.
- 7
Finish and Serve
7. Once the pork belly is done, remove it from the oven and let it rest for 10 minutes. Slice into portions and serve with the peach-cranberry chutney.