Crispy Pork Belly with Parsley Sauce

Ingredients

• 1 pound pork belly, skin-on, about 1 pound
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons butter
• ½ cup fresh parsley, finely chopped
• 1 tablespoon lemon juice

Instructions

1. 1

   Pat the pork belly skin dry with paper towels, rubbing the surface and all edges until no moisture remains. This helps the skin become crispy instead of steaming.

2. 2

   Place the pork skin-side up on a cutting board. Score the skin by making thin parallel cuts about 1/4 inch apart across the entire surface, cutting only through the skin and fat layer, not into the meat.

3. 3

   Sprinkle 1 teaspoon salt and 0.5 teaspoon black pepper evenly over both sides of the meat, rubbing it into the scored skin and flesh with your fingers.

4. 4

   Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

5. 5

   Place the pork skin-side up on a rimmed baking sheet lined with foil. Slide the sheet into the preheated oven on the middle rack.

6. 6

   Roast for 15 to 18 minutes until the skin has turned golden-brown and looks like it has crackled slightly in the scored lines, and the meat feels firm when you press it gently with a fork.

7. 7

   While the pork finishes roasting, place 3 tablespoons butter in a small saucepan over low heat until it has melted and turned foamy, about 2 minutes.

8. 8

   Remove the pan from heat and stir in 0.5 cup fresh parsley and 1 tablespoon lemon juice until combined, stirring gently for about 30 seconds.

9. 9

   Transfer the roasted pork to a cutting board and let it rest for 2 minutes so the juices settle inside the meat, making it more tender and juicy.

10. 10

    Cut the pork into slices by placing your knife between the scored lines and slicing straight down perpendicular to the board, creating pieces about 1 inch thick.

11. 11

    Divide the pork slices between two plates, arranging them in a single layer. Drizzle the warm parsley sauce over the top of each serving.

Tools you’ll need

• paper towels
• cutting board
• sharp chef's knife
• rimmed baking sheet
• aluminum foil
• oven
• small saucepan
• wooden spoon
• two dinner plates

More recipes like this

• 

  Vegetable Gyoza

  50 min

• 

  Manhattan Clam Chowder

  45 min

• 

  Crispy Chickpea Buddha Bowl

  25 min

• 

  Bánh Pia with Mung Bean & Sesame

  55 min