Jul 13 2026
Restaurants›THE LOT by The Provincial Lounge›Pork Belly Recipe

Pork Belly Recipe

Inspired by THE LOT by The Provincial Lounge
Time3h
Serves4

Seasonal Vegetable, Fondant Potatoes, Calvados Demi, Confit Tomatoes, Crispy Leeks, Chimichurri

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Ingredients

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Pork Belly

Fondant Potatoes

Calvados Demi

Confit Tomatoes

Crispy Leeks

Chimichurri

Seasonal Vegetables

Method

Pork Belly

  1. 1

    Prepare the Pork Belly

    Preheat the oven to 160°C (320°F). Score the skin of the pork belly and rub with salt, pepper, and olive oil. Place garlic and thyme on top. Roast in the oven for 2-3 hours until tender.

Fondant Potatoes

  1. 2

    Make Fondant Potatoes

    Peel and shape the potatoes into cylinders. In a pan, melt butter and add the potatoes, browning on all sides. Add chicken stock, salt, and pepper. Cover and simmer on low heat until cooked through and stock is absorbed (about 20-25 minutes).

Calvados Demi

  1. 3

    Prepare Calvados Demi

    In a saucepan, sauté finely chopped shallots in butter until soft. Add Calvados and reduce by half. Add beef stock and simmer until thickened. Strain and keep warm.

Confit Tomatoes

  1. 4

    Confit the Tomatoes

    In a baking dish, combine cherry tomatoes, olive oil, fresh basil, and salt. Bake at 120°C (250°F) for 1 hour until soft and flavorful.

Crispy Leeks

  1. 5

    Fry the Leeks

    Slice the leeks into thin strips and dust with flour. Heat oil in a frying pan and fry the leeks until golden and crispy. Drain on paper towels.

Chimichurri

  1. 6

    Make Chimichurri

    Chop parsley and garlic finely. Mix with red wine vinegar, olive oil, red chili flakes, and salt. Let sit for at least 30 minutes for flavors to meld.

Seasonal Vegetables

  1. 7

    Sauté Seasonal Vegetables

    Sauté the seasonal vegetables in olive oil with salt and pepper until tender but still crisp.

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