Pork Belly Recipe
passionfruit, black garlic, baby summer squash
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Method
Preparation of Pork Belly
- 1
Score the Pork Belly
Using a sharp knife, score the skin of the pork belly in a crisscross pattern. This will help the fat render more effectively.
- 2
Season the Pork Belly
Rub the pork belly with olive oil, salt, black pepper, and fresh thyme. Make sure to massage the seasoning into the scored skin.
Cooking the Pork Belly
- 3
Sear the Pork Belly
In a hot skillet over medium-high heat, place the pork belly skin-side down. Sear for about 5-7 minutes until the skin is crispy.
- 4
Slow Roast
Transfer the seared pork belly to a preheated oven at 300°F (150°C). Roast for about 2 hours or until tender, basting with any rendered fat halfway through.
Preparing the Accompaniments
- 5
Prepare Passionfruit
Cut the passionfruits in half and scoop out the pulp and seeds into a bowl. Set aside.
- 6
Prepare Black Garlic
Mince the black garlic cloves finely and mix them with the passionfruit pulp for an added depth of flavor.
- 7
Prepare Baby Summer Squash
Slice the baby summer squash into rounds. Toss lightly with olive oil, salt, and pepper.
Final Assembly
- 8
Plate the Dish
Once the pork belly is done, let it rest for 10 minutes before slicing. Arrange the slices on a plate and top with the passionfruit and black garlic mixture.
- 9
Serve with Summer Squash
Serve with the roasted baby summer squash on the side, drizzled lightly with olive oil.