Crispy Pork Belly with Radish & Cherry Salad

Ingredients

• 1.5 lbs pork belly, skin-on, cut into 2-inch cubes
• 8 oz fresh radishes, thinly sliced
• 1 cup fresh cherries, pitted and halved
• 1 whole lime, juiced
• 2 tbsp white vinegar
• 1 tsp cumin seeds
• ¼ cup red onion, thinly sliced
• ¼ cup fresh cilantro, chopped

Instructions

1. 1

   Pat pork belly dry with paper towels. Season all over with salt and pepper.

2. 2

   Heat a heavy 12-inch skillet over medium-high until very hot, about 2 minutes.

3. 3

   Working in batches, sear pork skin-side down until crackling and golden, 6-7 minutes. Flip and sear 4-5 minutes more until edges caramelize. Transfer to a plate.

4. 4

   Toss radishes, cherries, red onion, and cilantro in a bowl. Drizzle with lime juice, vinegar, and a pinch of salt; let sit 2 minutes.

5. 5

   Toast cumin seeds in the same skillet over medium for 60 seconds until fragrant. Sprinkle over the salad.

6. 6

   Pile the crispy pork on a plate and serve the radish-cherry salad alongside.

Tools you’ll need

• 12-inch heavy skillet (cast iron preferred)
• paper towels
• cutting board
• sharp knife
• bowl
• spoon

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