Pork Belly in Citrus Salt with Rosemary and Thyme

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The key to successfully preparing pork belly lies in the alternating layers of meat and fat: the fat melts, imparting flavor to the meat, and since pork contains a lot of fat, the taste of the finished dish is exceptionally good. Kenyan beans will look just as good in this side dish as fava beans — they should be boiled in salted water for three to four minutes, cooled to prevent them from becoming mushy, and then warmed slightly before serving in butter with carrots and pickled cabbage.

Ingredients

Lemon - 4 pieces
Salted pork belly - 0 lbs
Fava Beans - 15 oz
White Cabbage - 15 oz
Butter - 0 oz
Carrot - 5 oz
Olive Oil - 0 fl oz
Maple syrup - 0 fl oz
Champagne Vinegar - 0 fl oz
Coriander essential oil - 1 tablespoon
Mustard Greens - 1 tablespoon
Balsamic Vinegar - to taste
Fresh Rose Hips - 0 oz
Thyme - 0 oz
Flaky sea salt - 0 oz

Step by Step guide

Step 1

The thick, reddish skin from the brisket should be removed — during cooking, it turns into something more suitable for shoemaking than for gastronomy.

Step 2

Mix sea salt with grated lemon zest, finely chopped thyme, and rosemary. Generously rub the citrus salt all over a piece of pork, place it in a suitable container, and refrigerate for about eight to ten hours.

Step 3

Remove all the salt from the marinated meat — you can even rinse it under running water for fifteen minutes just to be safe. Place the pork on a baking sheet and put it in a preheated oven at 445°F. After half an hour, reduce the temperature to 250°F and let the pork belly cook in this gentle mode for another hour to an hour and a half.

Step 4

While the meat is roasting, you can prepare the side dish. Separate the Savoy cabbage into leaves and immerse them in boiling water for three minutes, then pour over a mixture of vinegar (ideally sherry vinegar), olive oil, maple syrup, and lightly toasted coriander and white mustard seeds. Place the cabbage in the refrigerator to marinate for an hour.

Step 5

Blanch the peeled fava beans and diced carrots in salted water. Mix the beans and carrots with chopped pickled cabbage to create a side dish that can easily compete in presentation with roasted pork belly.

Step 6

Sauté the vegetables in butter, and for the meat, prepare the sauce by reducing balsamic vinegar over low heat until thickened. Arrange the garnish on plates, add a few slices of roasted meat, and drizzle with the balsamic sauce — then serve immediately.