Hello pork belly!
These tempting pieces were calling from the freezer last night, whispering “cook me”.
Although I’ve enjoyed pork belly many times, this was my first time cooking it at home. I’ve made pork cutlets before but had never tried the pork belly route—until now.
I kept the flavours simple. Following a method similar to my roast pork, I scored the skin and poured boiling water over it to tighten the rind. After drying the meat thoroughly, I rubbed a little olive oil and plenty of sea salt into the scored skin, making sure the salt reached between the cuts.
Because the portions were on the smaller side, cooking time was short and the pork belly was ready quickly, with crisp crackling and tender meat.
I served the pork belly with a cauliflower “couscous”—a simple, healthy substitute for grains that works surprisingly well. Cauliflower couscous is made by pulsing florets in a food processor to create a light, crumb-like texture. I used about half a head of cauliflower, a touch of garlic and stirred in some leftover shredded spinach, Tuscan cabbage and kale. A quick sauté in olive oil with salt and pepper transforms it into a flavourful side.
This cauliflower version is flexible: add herbs, lemon zest, toasted nuts or dried fruit to suit your taste. It’s quick, nutritious and pairs beautifully with rich pork belly.
To finish the plate, I roasted thin asparagus spears in a little of the rendered pork fat. Early-season asparagus are delicate and roasted briefly in the pork drippings they pick up a lovely savoury note that complements the meat and cauliflower couscous.
Overall it made for a satisfying, balanced meal—crispy skin, succulent pork, bright vegetable couscous and roasted asparagus. Enjoy!
Crispy Pork Belly with Cauliflower Couscous
Ingredients:
- 300 grams pork belly
- 2 cups boiling water
- Olive oil
- Sea salt
Instructions:
- Preheat your oven to 240°C.
- Using a very sharp knife, score the pork belly skin, cutting deeply enough to reach the fat but not through the meat.
- Pour the boiling water over the scored skin to tighten the rind, then drain.
- Pat the pork dry with paper towels.
- Rub a little olive oil all over the pork belly, then press a generous handful of sea salt into the scored skin, ensuring it gets between the cuts.
- Place the pork on a rack with a baking tray underneath. Roast at 240°C for 15 minutes, then reduce the temperature to 180°C and continue roasting for about 45 minutes, until the meat is tender and the skin is crisping.
- For extra crackle, switch your oven to the grill setting at maximum and blister the skin for 3–5 minutes, watching carefully to avoid burning.
- Remove the pork and let it rest for 10 minutes before slicing. While it rests, quickly roast asparagus in a little rendered pork fat or olive oil and finish the cauliflower couscous.
Cauliflower couscous (basic method):
- Roughly chop about half a head of cauliflower into florets and pulse in a food processor until the texture resembles couscous.
- Sauté minced garlic in olive oil, add the cauliflower “grains” and cook for 3–5 minutes until tender. Stir in shredded greens (spinach, Tuscan cabbage or kale), season with salt and pepper and finish with a squeeze of lemon if desired.
