Roast Pork Belly Recipe

Score and Season

Preheat oven to 300°F (150°C). Pat the pork belly very dry with paper towels. Using a sharp knife, lightly score the skin in parallel lines about 1/4 inch apart, taking care not to cut into the meat. Rub olive oil over the skin and meat. Season generously with 2 tsp kosher salt and 1 tsp black pepper, rubbing the seasoning into the scores and the underside. Tuck smashed garlic cloves and thyme sprigs around the pork.

Slow Roast

Place the pork belly on a wire rack set in a rimmed baking sheet or roasting pan, skin side up. Roast at 300°F (150°C) for 2 to 2 1/4 hours, until meat is tender and a thermometer inserted into the meat reads about 170–180°F (77–82°C).

Crisp the Skin

Increase oven temperature to 450°F (230°C) or set to broil. Continue roasting for 10–15 minutes, watching carefully, until the skin is puffed and blistered to a crisp. If broiling, move the rack so pork is about 6–8 inches from the element and broil in 1–2 minute bursts until crackling forms. Remove and rest for 10 minutes before slicing into 1/2-inch pieces.

Render Bacon

While the pork roasts in its low stage, heat a large skillet or sauté pan over medium heat. Add diced bacon and cook, stirring occasionally, until fat renders and bacon is lightly browned, about 6–8 minutes. Use a slotted spoon to transfer half the browned bacon to a small bowl for garnish; leave remaining bacon and fat in the pan.

Sauté Onions and Cabbage

Add sliced onion to the pan with the bacon fat and cook 3–4 minutes until translucent. Add the shredded cabbage and toss to coat in the fat. Cook, stirring occasionally, until cabbage begins to wilt, about 6–8 minutes.

Braise

Stir in 2 tbsp apple cider vinegar and 1 tsp brown sugar, scraping up any brown bits. Pour in 1 cup chicken or vegetable stock. Bring to a gentle simmer, reduce heat to low, cover partially and braise for 12–15 minutes, or until cabbage is tender but still has some bite. Uncover and cook an additional 2–3 minutes to reduce liquid if necessary. Season with 1 tsp salt and 1 tsp black pepper. Stir in the reserved browned bacon pieces, taste and adjust seasoning.

Blend Vinaigrette

In a medium bowl or small blender, combine 1 cup poi, 3 tbsp rice vinegar, 2 tbsp lime juice, 1 tsp honey, 3 tbsp neutral oil, 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk or blend until smooth. If the vinaigrette is too thick, thin with up to 2 tbsp water, 1 tsp at a time, until pourable but still creamy. Taste and adjust acidity with more lime or vinegar as needed.

Arrange a bed of warm bacon-braised cabbage on each plate. Place slices of rested roast pork belly on top. Drizzle sour poi vinaigrette lightly over the pork and cabbage (start with about 1–2 tbsp vinaigrette per serving and add more to taste). Sprinkle reserved bacon, chopped chives or scallions, and toasted sesame seeds over the dish. Serve with lime wedges on the side to squeeze over pork if desired.

Leftovers: Store pork slices and cabbage separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a 300°F oven or in a skillet; refresh vinaigrette with a splash of water or vinegar if it thickens in the fridge.