Crispy Roasted Pork Belly Recipe

Time3h

Serves4

fermented black bean sauce, salsa verde, pak choy, piperade, sunchoke chips

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Ingredients

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1
Prepare the Pork Belly
Preheat your oven to 450°F (230°C). Score the skin of the pork belly in a crisscross pattern without cutting into the meat. Rub the pork belly with salt and let it sit at room temperature for 30 minutes.
2
Roast the Pork Belly
Place the pork belly on a baking rack over a tray. Roast in the preheated oven for 30 minutes, then reduce the temperature to 325°F (160°C) and roast for an additional 1.5 to 2 hours, or until the meat is tender and the skin is crispy.
3
Prepare the Sunchoke Chips
While the pork is roasting, thinly slice the sunchokes using a mandoline. Rinse and dry the slices thoroughly. Heat oil in a deep pan and fry the sunchoke slices until golden brown and crispy. Remove and drain on paper towels, then season with salt.
4
Cook the Pak Choy
Blanch the pak choy in boiling water for 2-3 minutes until tender. Remove and plunge into ice water to stop the cooking. Drain and set aside.
5
Serve
Once the pork belly is done, let it rest for 10 minutes before slicing. Serve with fermented black bean sauce drizzled over the pork, alongside the pak choy, crispy sunchoke chips, and a side of salsa verde.