Jul 14 2026
Restaurants›Union Kitchen›Roasted Pork Belly Recipe

Roasted Pork Belly Recipe

Inspired by Union Kitchen
Time2h
Serves4

available gf cheesy grits, wilted greens, red miso broth

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Ingredients

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Pork Belly

Cheesy Grits

Wilted Greens

Red Miso Broth

Method

Roasting the Pork Belly

  1. 1

    Prepare the Pork Belly

    Preheat your oven to 450°F (230°C). Score the skin of the pork belly in a crosshatch pattern, making sure not to cut into the meat. Rub the pork belly with olive oil, salt, and black pepper.

  2. 2

    Roast the Pork Belly

    Place the pork belly in a roasting pan, skin side up. Roast in the preheated oven for about 30 minutes, or until the skin is crispy. Lower the temperature to 325°F (165°C) and continue roasting for an additional 1 to 1.5 hours, until the meat is tender.

  3. 3

    Rest the Pork Belly

    Remove the pork belly from the oven and let it rest for at least 15 minutes before slicing.

Making Cheesy Grits

  1. 4

    Cook the Grits

    In a medium saucepan, bring the water to a boil. Stir in the grits and salt. Reduce heat to low, cover, and cook for about 20-25 minutes, stirring occasionally until thickened.

  2. 5

    Add Cheese and Butter

    Once the grits are cooked, remove from heat and stir in the butter and cheddar cheese until melted and creamy.

Wilting the Greens

  1. 6

    Sauté the Garlic

    In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  2. 7

    Add the Greens

    Add the kale or spinach and salt to the skillet, sautéing until wilted, about 3-5 minutes. Remove from heat.

Preparing the Red Miso Broth

  1. 8

    Combine Ingredients

    In a medium saucepan, combine the vegetable broth, red miso paste, soy sauce, and grated ginger. Whisk until miso is dissolved.

  2. 9

    Heat the Broth

    Bring the broth to a simmer over medium heat. Let it simmer for about 10 minutes to allow the flavors to meld.

  3. 10

    Finish with Green Onions

    Stir in the chopped green onions just before serving.

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