Charred Pork Belly, Pickled Cucumber Recipe

Prep and score

Pat the pork belly dry with paper towels. Trim any ragged edges and, if a thin skin remains, remove it. Score the fat in a shallow crosshatch about 1 cm apart (do not cut into the meat). This helps render fat and encourages charring.

Season and marinate briefly

Mix kosher salt, sugar, black pepper and garlic powder. Rub the mixture evenly over all surfaces of the pork belly. Drizzle with 1 tablespoon neutral oil and rub so the seasonings adhere. Let rest at room temperature for 20–30 minutes (or refrigerate up to overnight for deeper seasoning; if refrigerating, bring to room temp for 30 minutes before cooking).

Sear and roast (oven method)

Preheat oven to 160°C (320°F). Heat a large ovenproof skillet over medium-high heat and add remaining 1 tablespoon oil. When shimmering, place pork belly fat-side down and sear without moving for 4–6 minutes until deep golden and some edges are charred. Flip and sear the meat side 2 minutes. Transfer skillet to the oven and roast for 60–75 minutes, until the pork is tender and a probe inserted into the thickest part reads 70–75°C (158–167°F).

Alternate char-first method (grill or blowtorch)

If you prefer more surface char, sear the pork belly over a hot grill or use a culinary blowtorch to char the fat after oven-roasting. Move the pork back and forth over high heat for 2–4 minutes until deep char spots form, taking care not to burn completely.

Glaze and finish

While pork rests for 10 minutes, whisk together soy sauce, honey and chili flakes. Brush the glaze over the pork belly, then return to the oven or hot pan for 3–5 minutes to set the glaze and intensify color. Let rest 10 minutes before slicing into 1 cm thick pieces.

Make pickling liquid

In a small saucepan combine rice vinegar, water, sugar and kosher salt. Warm gently over low heat, stirring until sugar and salt dissolve. Remove from heat and stir in sesame oil and lime juice. Let cool 3–5 minutes.

Assemble pickles

Place the sliced cucumbers in a bowl or jar. Add thinly sliced red chili and chopped cilantro if using. Pour the warm pickling liquid over the cucumbers so they are submerged. Let sit at room temperature for at least 15 minutes for quick pickles, or refrigerate at least 1 hour for more developed flavor. Keep chilled until serving.

Slice the rested pork belly into even slices (about 1 cm thick). Arrange slices on a serving platter alongside drained pickled cucumbers (drain slightly if very wet). Spoon any reserved glaze lightly over pork slices.

Scatter sliced scallions and toasted sesame seeds over the pork and cucumbers. Serve immediately with lime wedges on the side to squeeze over the pork.

Leftovers: store pork and pickles separately in airtight containers in the refrigerator for up to 3 days. Reheat pork gently under a broiler or in a hot pan to restore crisp/char.