Crispy Roasted Pork Belly with Cranberry Mustard
This easy-to-follow recipe will teach you step-by-step how to make perfect, melt in your mouth, crispy roasted pork belly, and tangy cranberry mustard.
Servings: 2
Calories: 796kcal
Ingredients
Pork Belly
- 2 lb pork belly
- 2 tbsp olive oil
- 1 bunch fresh thyme
- salt and pepper
Cranberry Mustard
- 1/4 c minced shallot
- 2 tbsp olive oil
- 2 cups fresh or frozen cranberries
- 1/2 c dry white wine
- 1/2 c whole grain mustard
- 1/4 c honey
Instructions
Pork Belly
- Leave the pork uncovered in the fridge for at least 3 hours or up to 12.
- Preheat your oven to 475 F. Use a sharp knife to make several diagonal cuts across the skin of the pork belly, about 1/4-inch apart. Cut through the skin and fat but not into the meat. Season the pork generously with salt and pepper then rub with olive oil.
- Place the fresh thyme in a baking dish then place the pork belly on top, skin/fat side up. Roast for 40-50 minutes or until the skin is golden brown and crackling. Turn the oven down to 300 and cook for an additional 2.5-3 hours or until the meat is tender. Let the pork rest for at least 10 minutes before slicing.
Cranberry Mustard
- Heat a large sauté pan over medium heat. Add a splash of olive oil to the pan as well as the chopped shallot. Sauté for 2-3 minutes until the shallot is translucent then add in the cranberries and white wine. Bring the wine to a simmer, cook stirring occasionally, until the wine is evaporated and the cranberries are soft about 10 minutes. Turn off the heat and stir in the mustard and honey. Let cool completely before serving.
Notes
FAQs + Recipe Tips
- How to know if pork belly is done cooking: Insert a small knife into the thickest part of the pork, if the knife is met with any resistance it is not ready yet, if it slides in easily it is done cooking.
- Why is my pork belly skin not crispy? If the skin isn't golden brown and crackling, turn on the broiler and cook for an additional 5-10 minutes. Keeping a very close eye to make sure it doesn't burn!
- Can I use other herbs instead of thyme? Yes, you can use fresh sage or rosemary.
- Leftover pork belly can be stored in the refrigerator for up to three days. Reheat in a hot cast iron pan or in the oven at 400F for 10 minutes.
- Leftover cranberry mustard can be stored in the refrigerator for up to two weeks.
Nutrition
Calories: 796kcal | Carbohydrates: 36g | Protein: 14g | Fat: 63g | Saturated Fat: 22g | Cholesterol: 82mg | Sodium: 751mg | Potassium: 437mg | Fiber: 3g | Sugar: 29g | Vitamin A: 44IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg