Best 2 Belly Of Pork With Garlic Lemon And Thyme Recipes

Indulge in a culinary journey with our delectable pork belly recipes, where succulent pork belly is transformed into a symphony of flavors. From the classic Belly of Pork with Garlic, Lemon, and Thyme, a tantalizing blend of aromatic herbs and citrus, to the boldly spiced Szechuan Pork Belly, a fiery fusion of heat and savoriness, our collection offers a diverse range of dishes to satisfy every palate. Embark on a taste adventure as you explore our curated selection of pork belly recipes, each promising a unique culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY PORK BELLY

Crispy Pork Belly image

The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.

Provided by Food Network Kitchen

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1 teaspoon mustard powder
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1/2 teaspoon baking powder
1 1/2 pounds skin-on pork belly
1/4 cup fresh cilantro leaves, chopped
2 tablespoons olive oil
1 teaspoon honey
3 scallions, thinly sliced
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

For the pork belly: Line a baking sheet with foil and fit with a wire rack.
Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
Preheat the oven to 325 degrees F.
Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.

CRISP PORK BELLY

Crisp Pork Belly image

Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.

Provided by Oliver Schwaner-Albright

Categories dinner, main course

Time 6h30m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup cider vinegar
10 cloves garlic, peeled and halved
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
2 tablespoons sliced serrano pepper
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
1 4-pound piece of pork belly, skin-on
2 tablespoons unsalted butter
1/4 cup bourbon
1/4 cup packed brown sugar
2 tablespoons flat-leaf parsley, roughly chopped
1 tablespoon cider vinegar
1/2 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons chives, chopped
Salt
freshly ground pepper

Steps:

In a blender, pulse marinade ingredients until roughly chopped. Transfer to a 1-gallon freezer bag and add pork belly and 1 cup water. Squeeze to remove air, then seal and refrigerate at least 12 hours.
When ready to cook, heat oven to 275 degrees. Place pork in a 13-by-9-inch baking dish with marinade, butter and water to cover. Cover with heavy-duty foil, crimping edges tightly. Braise in oven 5 1/2 hours; let rest in pan, covered, 2 hours.
Meanwhile, simmer bourbon in a small pan over medium heat until alcohol aroma fades. Stir in sugar, parsley, vinegar and pepper flakes. Cover and set aside.
Heat a grill. Carefully remove pork from pan and place in a grilling basket. Grill skin-side down over medium-low heat for 15 to 20 minutes, until skin is crisp and golden. Remove from heat and brush skin side with 1/4 of the bourbon glaze, then return to heat, skin-side up, for another 5 minutes. Remove pork from heat once more and brush meat side with 1/4 of the glaze, then return to heat, meat-side up, for another 5 minutes. Repeat with remaining glaze on both sides.
Dress a cutting board with half the olive oil, lemon juice and chives, and salt and pepper. Place pork skin side up on cutting board and let rest for 10 minutes. Sprinkle with remaining olive oil, lemon juice and chives, and salt and pepper. Cut into 1-by-4-inch pieces and serve.

Tips:

Choosing the right cut of pork belly is essential for this dish. Look for a piece that is about 2-3 inches thick and has a good layer of fat.
To achieve crispy skin, score the pork belly before roasting. This will help the fat render and the skin crisp up.
Slow-roasting the pork belly allows the meat to become tender and fall apart easily.
The garlic, lemon, and thyme add a delicious flavor to the pork belly. Be generous with these ingredients.
Serve the pork belly with a simple green salad or roasted vegetables.

Conclusion:

Pork belly with garlic, lemon, and thyme is a simple yet flavorful dish that is perfect for any occasion. The crispy skin, tender meat, and delicious sauce make this dish a winner. Follow these tips to ensure that your pork belly turns out perfectly.