Six Little Piggies Recipe

Prep and Score

Pat the pork belly dry with paper towels. If skin is on, score skin in a fine crosshatch; if skin is removed, score the fat side lightly into 1/4" lines. Trim to a rectangular piece about 1 - 1 1/4 lb total so you can cut into six equal pieces later.

Season

Rub the pork belly all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 20–30 minutes to let the seasoning penetrate.

Roast Slowly

Preheat oven to 275°F (135°C). Place pork belly on a wire rack set over a rimmed baking sheet lined with foil. Brush or rub 1 tbsp neutral oil over the fat. Roast for 90–110 minutes, until the meat is tender and fat is rendered but not yet crisp (internal temperature around 185°F / 85°C).

Crisp Finish

Increase oven temperature to 450°F (230°C) or switch to broil. Move pork belly closer to heat and crisp for 6–10 minutes, watching carefully, until the fat is deeply golden and crisp. Remove from oven and let rest 10 minutes.

Portion

Using a sharp knife, cut the pork belly into six equal bite-sized pieces (roughly 6 pieces from the whole). Pat any excess surface oil with a paper towel so the relish will adhere.

While the pork rests, combine 1/2 cup finely diced Maui onion, 1 seeded and finely diced jalapeño, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1 tsp apple cider vinegar, 1 tsp sugar, 1 tsp salt, and 1 tsp olive oil in a bowl. Mix thoroughly and taste; adjust salt, sugar or lime to achieve a bright sweet‑tangy heat balance. Let sit 5–10 minutes to mellow the raw onion and marry flavors.

Place the six pork belly pieces on a serving board or warm plate. Spoon a generous tablespoon of the Maui onion–jalapeño relish atop each piece, pressing lightly so the relish adheres without sliding off.

Garnish each piece with a small microgreen or cilantro sprig and serve with lime wedges on the side for squeezing. Serve immediately while pork is hot and crisp.