Jul 14 2026
Restaurants›Protocol›Pork Belly Recipe

Pork Belly Recipe

Inspired by Protocol
Time2h
Serves4

Crispy pork belly served with apple and ginger chutney

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Ingredients

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For the Pork Belly

For the Apple and Ginger Chutney

Method

For the Pork Belly

  1. 1

    Prepare the Pork Belly

    Preheat your oven to 450°F (230°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.

  2. 2

    Season the Pork Belly

    Rub the pork belly generously with salt and black pepper, making sure to get it into the scored skin. Let it sit at room temperature for about 30 minutes to allow the salt to penetrate.

  3. 3

    Roast the Pork Belly

    In a large ovenproof skillet, heat the olive oil over medium-high heat. Sear the pork belly skin-side down for about 5-7 minutes until the skin is golden and crispy. Flip the pork belly over and add the garlic cloves and thyme to the skillet.

  4. 4

    Finish Cooking

    Transfer the skillet to the preheated oven and roast for 45-60 minutes, or until the internal temperature reaches 190°F (88°C) and the skin is crispy.

  5. 5

    Rest the Pork Belly

    Remove the pork belly from the oven and let it rest for at least 10 minutes before slicing.

For the Apple and Ginger Chutney

  1. 6

    Prepare the Ingredients

    Peel, core, and chop the apples into small pieces. Peel and finely grate the fresh ginger.

  2. 7

    Cook the Chutney

    In a saucepan, combine the chopped apples, grated ginger, brown sugar, apple cider vinegar, cinnamon, and salt. Bring to a simmer over medium heat.

  3. 8

    Simmer the Mixture

    Reduce the heat to low and let the chutney simmer for about 30-40 minutes, stirring occasionally, until the apples have softened and the mixture has thickened.

  4. 9

    Cool and Store

    Remove the chutney from heat and let it cool slightly before transferring it to a jar. Store it in the refrigerator until ready to serve.

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