Hello pork belly!
These tender pieces were calling from the freezer last night—beckoning me to cook them. Although I’ve prepared pork cutlets before, I hadn’t tried pork belly until now. I’ve certainly eaten it many times, but this was my first time roasting it at home.
I kept the flavours simple. Following the same approach I use for roast pork, I scored the skin, poured boiling water over it, patted the meat dry, then rubbed it with a little olive oil and plenty of sea salt, making sure salt reached into the scored cuts.
Because the pieces were on the small side, they didn’t take long to cook. The pork belly was crispy and ready in no time.
I paired the pork belly with cauliflower “couscous.” It’s a simple, healthy swap where cauliflower florets are pulsed in a food processor until they resemble couscous. I used half a head of cauliflower, a clove of garlic, and some leftover shredded greens—spinach, Tuscan cabbage and kale—sautéed briefly in olive oil with a pinch of salt and pepper. The result is light, flavourful and very versatile; you can add herbs, lemon zest, toasted nuts or dried fruit to suit your taste.
For the final touch I roasted thin asparagus in some of the rendered pork fat. Early-season asparagus takes on that flavour beautifully when finished in the pork’s fat, adding a crisp, smoky note to the plate.
It all came together as a simple, satisfying meal—crispy pork belly, bright cauliflower couscous and tender asparagus. Highly recommended.
Crispy Pork Belly with Cauliflower Couscous Recipe
Ingredients:
- 300 grams pork belly
- 2 cups boiling water
- Olive oil
- Sea salt
- Half a head cauliflower
- 1 clove garlic, minced
- Leftover greens (optional): shredded spinach, Tuscan cabbage, kale
- Thin asparagus spears (for roasting)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 240°C.
- Using a very sharp knife, score the pork belly skin, cutting deep enough into the fat but not through the meat. Make parallel cuts about 1–2 cm apart.
- Pour the boiling water over the scored skin to tighten it, then drain and pat the pork belly dry with paper towels.
- Drizzle a little olive oil over the pork belly and rub it all over. Take a handful of sea salt and work it into the scored skin so it fills the cuts.
- Place the pork belly on a rack set over a baking tray. Roast at 240°C for 15 minutes to start crisping the skin.
- Reduce the oven temperature to 180°C and continue roasting for about 45 minutes, or until the meat is cooked through and the fat has rendered.
- Turn the grill (broiler) to its highest setting and blister the skin for about 3–5 minutes—watch closely so it doesn’t burn—until the crackling is crisp and puffed.
- Remove the pork and let it rest for 10 minutes while you finish the sides. Toss the thin asparagus in a little rendered pork fat (or olive oil) and roast briefly until tender.
- For the cauliflower couscous: pulse cauliflower florets in a food processor until the texture resembles couscous. Sauté in olive oil with minced garlic and shredded greens for 3–5 minutes, seasoning with salt and pepper. Finish with a squeeze of lemon if you like.
- Slice the rested pork belly, serve with cauliflower couscous and roasted asparagus, and enjoy.
