Crispy Pork Belly Recipe

Prepare and cure

Score the underside of the pork belly into 1/2" squares if desired for easier rendering. Pat the pork belly dry with paper towels. Rub 1 1/2 tablespoons kosher salt and 1/2 teaspoon freshly ground black pepper evenly over all surfaces. Place uncovered on a rack set over a rimmed baking sheet and refrigerate 4–8 hours (or overnight) to dry and cure slightly — this helps achieve crispness.

Roast to render

Preheat oven to 300°F (150°C). Remove pork from refrigerator and let sit 15 minutes. Place pork belly fat-side up on a rack in a roasting pan. Roast until the fat has rendered and meat is tender, about 1 hour 45 minutes to 2 hours. During roasting, spoon off excess fat into a heatproof bowl (reserve for frying if desired). Finish under high heat: increase oven to 450°F (230°C) for 10–12 minutes to begin crisping the exterior.

Cool and portion

Let the pork belly rest 15 minutes. Using a sharp knife, cut into 1"–1.25" cubes or rectangular bite-sized pieces. Pat pieces dry if there is surface moisture.

Shallow fry for ultimate crisp

Heat 1 cup neutral oil in a heavy skillet over medium-high heat to 350°F (175°C) or until shimmering. Add pork pieces in a single layer (work in batches to avoid crowding). Fry 2–4 minutes per side until deeply golden and crisp. Transfer to a paper towel-lined tray and sprinkle with remaining 1/2 tablespoon kosher salt while hot. Keep warm in a low oven (200°F/95°C) while finishing other components.

In a small saucepan over medium heat, combine 1 cup apricot preserves, 3 tablespoons bourbon, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon lemon juice, 1 teaspoon grated fresh ginger, and 1/4 teaspoon crushed red pepper flakes. Bring to a gentle simmer, stirring to dissolve the preserves. Let simmer 4–6 minutes until glossy and slightly reduced. Taste and adjust seasoning — add 1/2 teaspoon water if too thick. Remove from heat and keep warm. If using alcohol flame: remove pan from heat before adding bourbon, then return and ignite carefully to burn off alcohol (optional).

When ready to serve, toss the fried pork belly pieces in the warm glaze, coating lightly (reserve a tablespoon of glaze for drizzling on the plate).

Bring a small pot of salted water to a boil. Blanch lima beans or edamame 1–2 minutes until bright and tender, then shock in ice water and drain. If using fresh corn, you can blanch kernels 30 seconds to 1 minute or simply sauté raw.

In a large skillet over medium heat, melt 1 tablespoon unsalted butter with 1 teaspoon olive oil. Add the finely minced shallot and cook until translucent, about 2 minutes. Add red bell pepper and cook 1–2 minutes. Add corn kernels and blanched beans and sauté 2–3 minutes until heated through and corn begins to get little bits of char.

Add halved cherry tomatoes, fresh thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently and cook 1 more minute just to warm the tomatoes. Remove from heat and keep warm. Taste and adjust seasoning.

In a small saucepan, combine 1/2 cup rice vinegar, 1/2 cup water, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt. Heat gently just until sugar and salt dissolve, about 1–2 minutes; do not boil. Remove from heat and let cool slightly.

Pack thinly sliced watermelon radish into a small jar or bowl and pour the warm pickling liquid over top. Let sit at least 20 minutes at room temperature for quick pickles (or refrigerate 2+ hours for more flavor). Drain before serving.

Divide the warm succotash among 4 appetizer plates (about 1/4 cup each) creating a bed for the pork. Arrange 3–4 glazed pork belly pieces on each bed of succotash.

Top each portion with a few pickled watermelon radish slices and a small handful (about 2 teaspoons) micro cilantro. Drizzle reserved bourbon-apricot glaze around the plate and finish with a light sprinkle of flaky sea salt. Serve immediately with a lime wedge on the side for squeezing.