Roasted Pork Belly With Sweet Corn And Oyster Mushrooms Recipe

Score, season and render

Preheat the oven to 150°C (300°F). Pat the pork belly dry with paper towels. Rub the pork belly all over with 1 tablespoon olive oil, then evenly rub 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper into the meat. Place the diced smoked bacon in a roasting pan and set the pork belly on top, fat-side up (the bacon will render and flavor the pan).

Slow roast

Roast at 150°C (300°F) for 2 to 2 1/2 hours, until the meat is tender and a skewer meets little resistance in the thickest part. Every 45 minutes spoon any rendered fat over the meat to keep the surface moist.

Crisp finish

Increase oven temperature to 230°C (450°F). Brush the top of the pork belly lightly with the remaining 1 tablespoon olive oil. Roast for 15–20 minutes, watching closely, until the exterior is deep golden and crisp. Remove from oven and let rest 10 minutes before slicing into 1–1.5 cm (1/2 inch) thick portions.

Cook bacon return and aromatics

While the pork rests (or during the last 20 minutes of roasting), heat a large skillet over medium heat. Add the diced smoked bacon (saved from the roasting pan if desired) and cook until the fat renders and the bacon is crisp, about 4–6 minutes. Remove and reserve the crisp bacon, leaving about 1 tablespoon of bacon fat in the pan. If you used all bacon under the pork and there's little fat, add 1 tablespoon olive oil instead.

Sauté shallot and garlic

Add 1 tablespoon unsalted butter to the pan with the bacon fat/oil. Reduce heat to medium-low. Add the minced shallot and sauté until translucent, about 2 minutes. Add the minced garlic and fresh thyme leaves and cook 30–45 seconds until fragrant.

Cook corn and mushrooms

Increase heat to medium-high and add the sweet corn kernels and torn oyster mushrooms. Sear without stirring for 1–2 minutes to develop color, then stir and cook another 3–4 minutes until mushrooms are golden and corn is slightly caramelized. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in the reserved crisp bacon. Keep warm while plating.

In a blender or with an immersion blender, combine 60 ml extra-virgin olive oil, 20 g packed flat-leaf parsley, 10 g chopped chives, 1 teaspoon lemon zest and 1/2 teaspoon salt. Blend until bright green and emulsified (about 20–30 seconds). Taste and adjust salt. Strain through a fine sieve if a smoother oil is desired. Keep at room temperature.

Combine 15 g finely chopped parsley, 1 tablespoon lemon zest, 1 minced garlic clove, 1 teaspoon olive oil, 1/4 teaspoon smoked paprika (optional) and 1/4 teaspoon salt in a small bowl. Mix well and let sit for 5 minutes to meld flavors.

Plate 2–3 slices of roasted pork belly per serving. Spoon a warm mound of sweet corn and oyster mushroom mixture alongside the pork. Drizzle herb oil sparingly over the pork and around the plate (about 1 teaspoon per serving). Sprinkle the gremolata over the pork slices and corn, and finish with reserved crisp bacon and a few microgreens. Serve with a lemon wedge on the side to squeeze over just before eating.

Leftovers and timing note: If preparing in advance, slow-roast the pork belly earlier in the day and re-crisp in a hot oven (230°C/450°F) for 8–10 minutes before serving. Reheat the corn and mushrooms gently in a skillet with a little butter.