Monkey Recipe

Prepare and Cure

Pat the pork belly dry with paper towels. Score the fat lightly in a crosshatch if there is any remaining fat layer. Rub the pork belly all over with kosher salt, black pepper, smoked paprika and granulated sugar, massaging the seasonings into the meat. Place the seasoned pork belly on a wire rack set over a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate for at least 2 hours or up to overnight to allow the cure to penetrate (longer gives more flavor).

Sear and Roast

Preheat oven to 300°F (150°C). Remove pork belly from refrigerator and let sit 20 minutes. Heat a heavy ovenproof skillet or cast-iron pan over medium-high heat and add neutral oil. When oil shimmers, sear the pork belly on all sides until nicely browned, about 2–3 minutes per side. Transfer the skillet to the preheated oven and roast until the pork belly is tender and the internal temperature reaches 195–205°F (90–96°C), about 90–120 minutes depending on thickness. Baste once or twice with pan juices if desired.

Rest and Slice

Remove pork belly from oven and let rest on a cutting board 15–20 minutes. Reserve any pan juices. Slice pork belly into 1/2-inch thick slices or bite-sized pieces for plating. If you want crisp edges, finish slices in a hot skillet for 1–2 minutes per side or under a broiler for 2–3 minutes to caramelize the exterior.

Smoke or char the corn kernels: If using fresh corn, char whole ears over an open flame, gas burner, or under a hot broiler until kernels are blackened in spots, turning to char all sides, about 8–10 minutes. Cool, then cut kernels from the cobs. If using frozen, thaw and saute in a hot skillet until lightly browned, then add a small pinch of smoked paprika to give a smoky note.

If you haven't already roasted poblano peppers: roast whole poblano peppers over a gas flame, under a broiler, or on a hot grill until the skin is blistered and blackened all over. Place them in a bowl and cover with plastic wrap for 10 minutes to steam, then peel, seed, and dice the flesh.

Combine the relish: In a mixing bowl, add the smoked corn kernels, diced roasted poblano, finely diced red onion, chopped cilantro, and minced jalapeño if using. Whisk together lime juice, apple cider vinegar, olive oil, honey, kosher salt, black pepper, and smoked paprika (or chipotle) in a small bowl or jar and pour over the corn mixture. Toss to combine and taste; adjust salt, acid, or sweetness as needed. Let sit at room temperature 15–30 minutes to marry flavors.

Whisk the vinaigrette: In a jar or small bowl, combine apple cider vinegar, Dijon mustard, honey, and minced shallot. Whisk while slowly streaming in extra-virgin olive oil until emulsified. Season with kosher salt and black pepper, then add water 1 tablespoon at a time to reach desired pourable consistency. Taste and adjust honey or vinegar if you prefer sweeter or tangier.

Reserve some vinaigrette for plating: Set aside about 2–3 tablespoons of vinaigrette per serving to dress the pork and garnish—for 4 servings reserve ~8 tablespoons total.

Warm and plate: Reheat sliced pork belly gently in a hot skillet with a tablespoon of reserved pan juices or under a broiler just to warm and crisp edges. Spoon a generous tablespoon of smoked corn & poblano relish alongside or atop the pork slices.

Dress and garnish: Drizzle about 1 tablespoon of apple cider vinaigrette over each portion of pork and relish. Sprinkle flaky sea salt lightly over the pork belly slices, scatter microgreens or chopped cilantro, and serve with lime wedges for squeezing at the table.

Serve: Present immediately while pork is warm so the contrast between the rich pork, bright smoky relish, and tangy vinaigrette is at its best.