Crisp Pork Belly Recipe

Preparation

1. 1

   Prepare the Pork Belly

   Score the skin of the pork belly in a crisscross pattern, making sure not to cut into the meat. Rub salt and black pepper all over the pork belly, pressing it into the skin. Let it sit at room temperature for 1 hour.

2. 2

   Cook the Pork Belly

   Preheat your oven to 300°F (150°C). Place the pork belly in a roasting pan, skin side up. Drizzle with olive oil and roast for about 2.5 to 3 hours, or until the meat is tender. Increase the oven temperature to 450°F (230°C) and roast for an additional 30 minutes or until the skin is crispy. Remove from the oven and let it rest for 15 minutes before slicing.

3. 3

   Make the Cauliflower Puree

   While the pork is roasting, cut the cauliflower into florets and steam until tender, about 10 minutes. Transfer to a blender, add heavy cream, salt, and blend until smooth. Adjust seasoning to taste.

4. 4

   Roast the Brussels Sprouts

   Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden brown and crispy.

5. 5

   Make the Apple Gastric

   In a saucepan, combine apple cider vinegar, granulated sugar, and water. Bring to a boil and then reduce heat to a simmer. Cook until the mixture is reduced by half and syrupy, about 15-20 minutes. Allow to cool slightly before serving.

6. 6

   Plate the Dish

   On each plate, spread a generous spoonful of cauliflower puree, top with slices of crispy pork belly, scatter roasted Brussels sprouts around, and drizzle with apple gastric.