Pork Belly Recipe

Prep and render

Pat the pork belly dry with paper towels. Score the top fat in a 1/4-inch crosshatch if not removed, or leave as-is if skin removed. Season both sides evenly with kosher salt and freshly ground black pepper. Let sit at room temperature for 20 minutes.

Slow-cook to render fat

Preheat oven to 300°F (150°C). Place a heavy, ovenproof skillet or roasting pan over medium heat and add 1 tablespoon neutral oil. When shimmering, add the pork belly, fat-side down. Cook undisturbed 6–8 minutes until fat renders and the piece is golden. Add smashed garlic and thyme to the pan and transfer to the oven. Roast for 60–75 minutes, turning once halfway, until pork is tender and much of the fat has rendered.

Cool and slice

Remove pork belly from oven and let rest 10 minutes. Reserve rendered fat in the pan. Slice pork belly into 1/2-inch thick pieces. Wipe excess fat from a clean skillet, leaving about 1 teaspoon of fat for searing (or use 1 tablespoon neutral oil if preferred).

Sear to crisp

Heat a heavy skillet over medium-high heat until hot. Add reserved fat or oil. Working in batches if necessary, place pork slices in skillet and sear 1.5–2 minutes per side until deeply browned and crispy on edges. Transfer to a warm plate while you finish glaze and peppers.

Cook sweet potato

In a small saucepan combine 1 cup diced sweet potato and 1 cup water. Bring to a simmer over medium heat, cover, and cook 8–10 minutes until very tender and easily pierced with a fork.

Blend and season

Use an immersion blender or transfer sweet potato and cooking liquid to a blender. Add white miso paste, mirin, brown sugar, soy sauce, and rice vinegar. Blend until smooth. Return to saucepan and simmer gently 3–4 minutes to thicken, stirring to prevent sticking. If too thick, add up to 2–3 tablespoons water to reach a glossy, spoonable glaze consistency. Stir in unsalted butter off heat for shine and flavor.

Finish glaze

Taste and adjust seasoning: more miso for umami, more sugar or mirin for sweetness, or a pinch of salt if needed. Keep warm on very low heat until ready to plate.

Quick pickle

Combine rice wine vinegar, 2 tablespoons water, and 1 teaspoon sugar in a small bowl and stir until sugar dissolves. Add a pinch of red pepper flakes. Add halved, seeded cherry peppers and stir to coat. Let sit at room temperature at least 10 minutes (longer for more tang). Reserve pickling liquid for drizzling.

Warm the miso-sweet potato glaze. Spoon a generous puddle of glaze onto each serving plate.

Arrange 3–4 slices of seared pork belly on top of the glaze. Spoon a little of the hot glaze over the pork to coat the top.

Top the pork with halved pickled cherry peppers (2–3 halves per plate) and a few teaspoons of the pickling liquid for brightness.

Garnish with thinly sliced scallions, a sprinkle of toasted sesame seeds, and microgreens or cilantro. Serve immediately so pork remains crisp.