Roasted Pork Belly recipe served on a plate, by Nightingale
Sep 24 2026
Restaurants›Nightingale›Roasted Pork Belly Recipe

Roasted Pork Belly Recipe

Inspired by Nightingale
Time3h
Serves4

Aji amarillo puree, pickled turnip, chicharrones

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Ingredients

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Pork Belly

Aji Amarillo Puree

Pickled Turnip

Chicharrones

Method

Roasting Pork Belly

  1. 1

    Prepare and Season

    Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern. Rub the pork belly with olive oil, salt, and black pepper.

  2. 2

    Roast

    Place the pork belly in a roasting pan, skin side up. Roast for about 2.5 to 3 hours, or until the skin is crispy and the meat is tender.

  3. 3

    Rest

    Let the pork belly rest for 15-20 minutes before slicing.

Aji Amarillo Puree

  1. 4

    Prepare Peppers

    Soak the dried aji amarillo peppers in hot water for about 30 minutes until softened. Remove seeds and stems.

  2. 5

    Blend

    In a blender, combine the soaked peppers, garlic, lime juice, salt, and water. Blend until smooth. Adjust seasoning to taste.

Pickled Turnip

  1. 6

    Prepare Pickling Liquid

    In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil until sugar and salt dissolve.

  2. 7

    Pickle Turnips

    Place sliced turnips in a jar and pour the hot pickling liquid over them. Let cool, then refrigerate for at least 1 hour.

Chicharrones

  1. 8

    Prepare Pork Skin

    Cut the pork skin into small pieces and rub with salt.

  2. 9

    Fry

    Heat oil in a frying pan over medium-high heat. Fry the pork skin pieces until they are crispy and golden brown. Drain on paper towels.

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