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Crispy roasted pork belly with salsa verde
Crispy pork belly will never be the same once you have tried it with this deliciously bright salsa verde.
YIELDS
10
Ingredients
- 1 pork belly (skin on ) about 10 lb
- 1 cup chopped parsley
- 1/2 teaspoon oregano freshly chopped
- 1/2 tablespoon fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon chopped chives, chopped
- 1/2 teaspoon cinnamon
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup onion, finely diced
- 1 tablespoon lemon zest
- 2 tablespoons dijon mustard
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- 3 tablespoon pork belly seasoning mixture, for salsa verde
- 1 cup parsley, for salsa verde
- 1 teaspoon lemon juice, for salsa verde
- 1 cup olive oil, for salsa verde
- 1 tablespoon lemon zest, for salsa verde
- 1 teaspoon honey, for salsa verde
- Vegetable oil
Directions
- Place the pork belly onto a cutting board and trim the edges straight. Save the scraps to cook off and use in pasta or a salad. Place the pork skin side down onto the cutting board.
- In a bowl, mix freshly chopped herbs with dry spices, diced onion, lemon zest, dijon, olive oil and salt and pepper. Mix well to combine. Spread over the meat, reserving three tablespoons for the sauce.
- Fold the pork in half lengthwise, and using zip ties, pinch the meat closed into a log. Hold the pork together, and use butcher twine to tie the pork up neatly. Cut the zip ties off of the pork.
- Place the pork onto a drying rack on a baking tray and add a half inch of water to the tray.
- Place the tray into the oven and cook for two hours until the internal temperature is 170
- Place vegetable oil into a heavy-bottomed pot and heat over medium heat.
- Place parsley, lemon zest, oil, honey and leftover mixture made for the pork, into a mini chopper. Blitz until well combined
- Remove the pork and cut carefully cut away the butcher's twine and remove it.
- Place back onto the drying rack on the baking tray. Carefully ladle hot oil over the pork belly a few times. This will cause the skin to crisp up.
- Serve with salsa verde and enjoy!
