Crispy Pork Belly with Herb Cream Sauce Recipe

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This Crispy Pork Belly with Herb Cream Sauce is a stunning dish that combines rich flavors and a satisfying crunch. Perfect for impressing guests at your next dinner party, this recipe features succulent pork belly, perfectly rendered for that irresistible crispiness, topped with a luscious herb-infused cream sauce that brings everything together. Get ready for a plate that looks as good as it tastes!

Why You’ll Love This Recipe

This dish is a feast for the senses, from the visually appealing contrast of textures to the aromatic herb cream sauce that elevates the flavors of the pork. It’s a show-stopper that’s surprisingly straightforward to make.

• Crispy Texture: The pork belly is perfectly rendered for that satisfying crunch.
• Flavorful Sauce: The herb cream sauce adds a fresh and rich flavor profile.
• Impressive Presentation: Perfect for special occasions or dinner parties.
• Simple Ingredients: Uses pantry staples for a gourmet touch.
• Versatile: Pairs well with a variety of sides.

Ingredients

• 2 pounds pork belly, skin scored
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• Zest of 1 lemon

How to Make Crispy Pork Belly with Creamy Sauce

1. Preheat your oven to 300°F (150°C).
2. Pat the pork belly dry with paper towels. Rub the salt and black pepper all over the pork, making sure to season well into the scored skin.
3. In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Once hot, place the pork belly skin-side down in the skillet and sear for about 5-7 minutes, or until the skin is golden brown and crispy.
4. Flip the pork belly over and transfer the skillet to the preheated oven. Roast for 2 hours, or until the meat is tender and the skin is crispy.
5. While the pork is roasting, prepare the herb cream sauce. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
6. Pour in the heavy cream and bring to a gentle simmer. Stir in the chopped thyme, parsley, chives, and lemon zest. Let the sauce cook for about 5-7 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
7. Once the pork belly is done, remove it from the oven and let it rest for 10 minutes before slicing.
8. Serve slices of crispy pork belly drizzled with the herb cream sauce. Enjoy!

Tips for the Best Results

• Make sure the pork belly is well-dried before seasoning to ensure maximum crispiness.
• Allow the pork to rest after cooking to keep it juicy.
• Feel free to adjust the herbs in the sauce based on what you have on hand or prefer.

Easy Variations

• Swap out the fresh herbs for a spice blend like smoked paprika and cumin for a different flavor profile.
• Add a splash of white wine to the cream sauce for extra depth.
• Serve with a side of sautéed greens or roasted vegetables for added nutrition.

What to Serve With It

• Creamy mashed potatoes or garlic mashed cauliflower
• Sautéed green beans or asparagus
• A fresh arugula salad with lemon vinaigrette
• Crispy roasted Brussels sprouts
• Herb-infused rice or quinoa

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. The skin may lose some crispiness during reheating, so consider broiling for a few moments at the end to restore some crunch.

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