Mediterranean cuisine

Medium

Pan Roasted Pork Belly

Name: Pan Roasted Pork Belly
Prep time: 2 hr
Cook time: 2 hr 30 min
Total time: 4 h 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: Pork belly; 3 lb. Boneless piece pork belly-skin down; 1/2 cup Extra virgin oilve oil; 1/2 bu. Lemon thyme; 4 cloves Garlic; 1 tsp. Salt; 1 tsp. Pepper; 1/2 tsp. Fennel seeds; 12 cup Chicken stock; Fondant potatoes; 3 tbsp. Extra virgin oilve oil; 6 small White potatoes; 1/4 tsp. Salt; 1/4 tsp. Pepper; 45 sprigs Thyme; 4 ea. Garlic; 3 tbps Butter; 34 cup Chicken stock; Roast vegetables; 1 tbsp. Olive oil; 6 ea. Mushrooms; 4 ea. Radishes; 2 sprigs Lemon thyme; 1/2 ea. Red onion; 1/2 stick Celery; 1/2 staick Leek -diced, white part only; ㅤ ㅤ Pepper to taste; ㅤ ㅤ Salt to taste; Salsa verde; 1 cup Olive oil

Chef Alessandro Serni

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

The perfectly braised pork belly with its succulent skin is slow-roasted in a mirepoix of fresh aromatic vegetables. The delicate aroma of thyme-infused throughout the dish is divine. Tender fondant potatoes accompany the pork belly and the tangy salsa verde adds a touch more decadence to the final dish. This is one for the entertaining repertoire.

Recipe

PRE TIME: 2 hr

COOKING TIME: 2 hr 30 min

TOTAL TIME: 4 hr 30 min

4 SERVING

Ingredients:

Pork belly
3 lb. Boneless piece pork belly-skin down
1/2 cup Extra virgin oilve oil
1/2 bu. Lemon thyme
4 cloves Garlic
1 tsp. Salt
1 tsp. Pepper
1/2 tsp. Fennel seeds
12 cup Chicken stock
Fondant potatoes
3 tbsp. Extra virgin oilve oil
6 small White potatoes
1/4 tsp. Salt
1/4 tsp. Pepper
45 sprigs Thyme
4 ea. Garlic
3 tbps Butter
34 cup Chicken stock
Roast vegetables
1 tbsp. Olive oil
6 ea. Mushrooms
4 ea. Radishes
2 sprigs Lemon thyme
1/2 ea. Red onion
1/2 stick Celery
1/2 staick Leek -diced, white part only
ㅤ ㅤ Pepper to taste
ㅤ ㅤ Salt to taste
Salsa verde
1 cup Olive oil
1 tbsp. Capers
1 pinch Chili flakes
23 cloves Garlic cloves
1 bunch cup Cilantro
1 bu. Parsley
1 tsp. Pepper
1/8 tsp. Salt
Garnish
ㅤ ㅤ Lemon thyme

Directions:

Step 1 Pork Belly:

Cut the belly pork into 6-8 even-sized pieces. Season with salt and pepper.

Step 2

In a medium to hot skillet add oil. Place the pork belly pieces skin down, sear until the skin turns golden. Turn the pieces over searing all sides. Have the skin side up when it's time to add the garlic, lemon thyme, fennel seeds, and broth. Place the lid and simmer gently for approx. 45 minutes.

Step 3

Preheat the oven 350°F / 180°C.

Step 4

Fondant potatoes: Top and tail 6 small to medium potatoes, peel the sides to resemble a barrel shape or leave the skin on.

Step 5

Heat the oil in a skillet, stand the barrel potatoes in the skillet cooking until both ends are a light golden brown approx 4- 5 minutes.

Step 6

Add butter garlic and thyme to the potatoes. Pour in the chicken broth and season with salt and pepper. Bake in the oven for approx 35 mins until the potatoes are moist and tender.

Step 7

Roast Vegetable: Add olive oil to a medium-hot skillet saute the mushrooms and radishes until caramelization forms. Add the celery, red onion, leeks, and lemon thyme and saute until soft and translucent. Season with salt and pepper to taste. Place the vegetables in an oven-proof dish and bake for 5-8 minutes.

Step 8

Salsa Verde: Blend together the cilantro and parsley leaves then add the chili flakes, garlic, capers, salt, cracked black pepper, and olive oil blend further. Set aside and allow to infuse.

Step 9

Enjoy!