Pork Belly Recipe
coriander picked apples, frisée, maple-sherry vinegar glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Coriander Picked Apples
Maple-Sherry Vinegar Glaze
Frisée Salad
Method
Prepare Pork Belly
- 1
Season and Sear
Preheat the oven to 300°F (150°C). Season the pork belly with salt and black pepper. In a large oven-safe skillet, heat olive oil over medium-high heat and sear the pork belly on all sides until golden brown.
- 2
Roast
Transfer the skillet to the preheated oven and roast for about 2 to 2.5 hours, or until the pork is tender.
Coriander Picked Apples
- 3
Maple-Sherry Vinegar Glaze
- 4
Make Glaze
In a small saucepan, combine maple syrup and sherry vinegar. Bring to a simmer over medium heat and cook until slightly thickened, about 5-7 minutes. Remove from heat and whisk in butter until melted.
Frisée Salad
- 5
Toss Salad
In a large bowl, toss the frisée lettuce with olive oil, salt, and black pepper to taste. Arrange on a serving platter.
Assemble Dish
- 6
Serve
Slice the pork belly and place it on the frisée salad. Top with the coriander picked apples and drizzle with the maple-sherry vinegar glaze before serving.