Pork Belly Recipe
Coconut reduction, pickle salad and micro greens
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Ingredients
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Pork Belly
Coconut Reduction
Pickle Salad
Micro Greens
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Pork Belly
Rub the pork belly with salt, black pepper, and garlic powder. Ensure the seasonings are evenly distributed.
- 3
Cook the Pork Belly
Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork belly skin-side down for about 5-7 minutes until the skin is crispy. Flip the pork belly and transfer the skillet to the oven. Roast for 2-3 hours, until the meat is tender.
Coconut Reduction
- 4
Prepare the Coconut Reduction
While the pork belly is roasting, combine coconut milk and brown sugar in a saucepan over medium heat. Stir until the sugar dissolves.
- 5
Reduce the Mixture
Bring the mixture to a gentle simmer and let it reduce for about 15-20 minutes, or until it thickens slightly. Stir occasionally to prevent burning.
Pickle Salad
- 6
- 7
Slice the Vegetables
Thinly slice the cucumber and radishes, and add them to the pickling liquid. Ensure all vegetables are submerged.
- 8
Pickle the Vegetables
Let the vegetables pickle for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for a more intense flavor.
Assembly
- 9
Slice and Serve
Once the pork belly is finished cooking, let it rest for 10 minutes before slicing. Serve slices of pork belly drizzled with coconut reduction, topped with pickle salad and microgreens.