Pork Belly Recipe
Adorned with amarena cherry glaze and accompanied by parsnip soubise, arugula, and crumbled cashews.
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Ingredients
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Pork Belly Ingredients
Method
Pork Belly Directions
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a crosshatch pattern using a sharp knife. Rub salt and black pepper all over the pork belly, ensuring to get it into the scored areas. Place the pork belly in a refrigerator for at least 1 hour, preferably overnight.
- 2
Cook the Pork Belly
Preheat your oven to 160°C (320°F). Place the pork belly in a roasting tray and cover it with foil. Roast for 2 hours. After 2 hours, remove the foil and roast for an additional 30 minutes until the skin is crispy.
- 3
Make the Amarena Cherry Glaze
In a saucepan over medium heat, combine the amarena cherries, honey, soy sauce, and rice vinegar. Simmer until the mixture thickens, about 10-15 minutes. Set aside.
- 4
Prepare the Parsnip Soubise
Peel and chop parsnips into small pieces. Boil in salted water until tender, about 15 minutes. Drain and blend with a splash of cream until smooth. Season with salt and pepper to taste.
- 5
Serve
Slice the pork belly and arrange it on a plate. Drizzle with amarena cherry glaze, serve with parsnip soubise, a handful of arugula, and sprinkle crumbled cashews on top.