Crispy Pork Belly Recipe
Served with apple chutney and pickled mustard seeds.
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Ingredients
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Pork Belly
Apple Chutney
Pickled Mustard Seeds
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, making sure not to cut into the meat. This will help the fat render and the skin to become crispy.
- 2
Season the Pork
Rub the pork belly with salt and black pepper, ensuring it gets into the scored areas. Drizzle olive oil over the top and rub it into the skin.
- 3
Roast the Pork
Place the pork belly in a roasting pan and roast in the preheated oven for 2.5 to 3 hours, or until the meat is tender and the skin is crispy. Increase the oven temperature to 450°F (230°C) for the last 30 minutes to help crisp the skin further.
- 4
Rest the Pork
Remove the pork belly from the oven and let it rest for 15-20 minutes before slicing.
Apple Chutney Preparation
- 5
Cook the Chutney
In a saucepan, combine the diced apples, chopped onion, brown sugar, apple cider vinegar, grated ginger, cinnamon, and salt. Bring to a boil over medium heat.
- 6
Simmer the Chutney
Reduce the heat to low and let the mixture simmer for about 30-40 minutes, stirring occasionally until the apples are soft and the chutney thickens. Adjust seasoning if necessary.
- 7
Cool the Chutney
Remove from heat and let it cool. The chutney can be made in advance and stored in the refrigerator for up to a week.
Pickled Mustard Seeds Preparation
- 8
Prepare the Pickling Liquid
In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.
- 9
Pickle the Mustard Seeds
Add mustard seeds to the simmering liquid. Remove from heat, cover, and let it sit at room temperature for at least 1 hour, or refrigerate overnight for a more intense flavor.