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preheat the oven to 450F. using a utility knife, score the skin of the pork belly.

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rub kosher salt into the the skin and in between the cuts. place in a roasting pan and pop it into the hot oven for 30 minutes or until the skin starts to puff and turns to crackling.

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reduce temperature to 350F and roast for 1 hour.

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remove pan from oven, transfer pork to a cutting board and add 2 larger carrots cut lengthwise, 2 celery ribs cut into large chunks, 2 red onions cut into quarters, 1 head of garlic broken into cloves and a small bunch of thyme. baste vegetables with rendered pork fat and place pork on top.roast for another hour.

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or until meat is fork tender, crackling is super crispy and vegetables are soft and caramelized. you can use the roasted veg to make a gravy but primarily they are used as an aromatic and a rack to elevate the pork so it is not sitting and boiling in its fat.

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let it rest in the pan for 5 minutes. cut or slice the belly as desired. this can be messy.

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and devour (a little goes a long way--this stuff is rich and decadent and habit forming).

 

you can use a blend of herbs and spices or dry rubs instead of straight salt.

 

photography: Edward Pond

styling: David Grenier