Pork Belly Recipe

Cooking Instructions

1. 1

   Prepare the Pork Belly

   Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper. Let it rest at room temperature for at least 30 minutes.

2. 2

   Roast the Pork Belly

   Preheat your oven to 425°F (220°C). Place the pork belly on a roasting rack in a baking dish. Roast for about 30 minutes, then reduce the heat to 350°F (175°C) and roast for an additional 1.5 hours, or until the skin is crispy and the meat is tender. Baste occasionally with its own juices.

3. 3

   Prepare the Cabbage

   While the pork is roasting, cut the cabbage into wedges. Heat olive oil in a skillet over medium-high heat. Add the cabbage wedges, season with salt and pepper, and char on each side until browned and tender, about 5-7 minutes. Remove from heat.

4. 4

   Make the Walnut Tamarind Sauce

   In a food processor, combine toasted walnuts, tamarind paste, honey, and a pinch of salt. Blend until smooth, adding a little water if necessary to achieve a sauce-like consistency.

5. 5

   Prepare the Burnt Honey Chili Drizzle

   In a small saucepan, combine honey and chili flakes. Heat over medium heat until bubbling and slightly caramelized, about 3-5 minutes. Remove from heat and let cool slightly.

6. 6

   Serve

   Slice the pork belly into pieces. Arrange charred cabbage on a serving plate, top with pork belly slices, drizzle with walnut tamarind sauce, and finish with burnt honey chili. Enjoy!