Seared Pork Belly

February 23, 2025

Seared Pork Belly
My inspiration to start offering this wonderful cut of pork originates from Gordon Ramsey’s Slow-Roasted Pork Belly video that I watched over 5 years ago. Last Sunday I finally gave this recipe a test to see if it lived up to my high expectations of rich flavor and melt in your mouth tenderness. This ended up being a group effort as I recruited the help of my oldest son Bryton who pretty much did all the preparation from start to finish which left my main job as the camera man.
  • Prep Time:
  • Cook Time:
  • Servings: 8

Ingredients

  • (3 lbs) Pork Belly (Skinless)

Directions

Ingredients: 

  • Pork belly (skin off)
  • My favorite spices: 
    Garlic cloves 
    Basil Seasoning
    Italian Seasoning 
    Bacon Salt
    3/4 Cup Olive oil
    Sweet Apple White Wine (from McClure's Orchard, Peru, IN)

My inspiration to start offering this wonderful cut of pork originates from Gordon Ramsey’s Slow-Roasted Pork Belly video that I watched over 5 years ago. Last Sunday I finally gave this recipe a test to see if it lived up to my high expectations of rich flavor and melt in your mouth tenderness. This ended up being a group effort as I recruited the help of my oldest son Bryton who pretty much did all the preparation from start to finish which left my main job as the camera man. 

Preparation notes:

  1. Allowed 24 hours for pork belly to thaw
  2. Cut 1/4” scores into the skin side of the belly with a sharp knife (crossing both directions to make diamond pattern that resembles the classic grill marks)
  3. Rubbed salt and seasonings on all sides of the pork belly. We were sure to bend the pork belly skin side out so that we could rub all the seasonings deep into the score marks
  4. Heat olive oil in cast iron pan until the oil was hot enough to sizzle 
  5. Place pork belly skin side down into the pan for 1-2 minutes to form a crispy sear on top. 
  6. Flipp pork belly skin side up, seared for 1 minute
  7. Turn burner down to low and then added enough white wine to cover 3/4 of the pork belly allowing the top to still be exposed.
  8. Turn heat up allowing white to simmer at a low boil for 2-3 minutes
  9. Pre-heat oven to 180 degrees
  10. Roasted pork belly in the oven using the same cast-iron pan for 2.5 hours (be sure you bring liquids in the pan back to a boil before placing in the oven. )
  11. Use a meat thermometer to make sure pork belly reaches 170 degrees 
  12. Turn oven to broil for 5 minutes to add a final charred crisp to the top of your pork belly  
  13. Cut into 1/2 slices and serve with vegetables or favorite pasta dish. 

Conclusion: It’s not always the case that a recipe lives up to your highest expectations however this cut and recipe delivered one of the best Sunday dinner experiences we’ve had in a long time! Not only was this cut fun and simple to prepare but it was also a bonus that every single family member including my 3 year old daughter Lilly ate every last bite. This will definitely be a family favorite. This cut boasts both melt in your mouth tenderness and rich robust flavors from the generous healthy fats that our pasture-raised heritage pork provides.

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Bacon Jam Pork Sliders with Dill Pickle Slaw

I had heard of this thing called bacon jam a couple years ago and it definitely intrigued me. Don’t ask me why it took me that long to actually make it myself - trust me, after tasting it, I’m wondering the same thing. Bacon jam is a great and simple way to elevate the flavor of your recipes. In this case, I am using it as a topper for my pork sliders. Pork and more pork. Need I say more? It’s the perfect balance between sweet and savory. The caramelized texture and rich flavor makes it the best condiment for so many different dishes, sweet and savory alike. Pro tip, put it on top of some vanilla ice cream and your life will be complete. Bacon jam is technically a relish, so store it in an air tight jar in the refrigerator and enjoy for weeks to come. And you WILL enjoy it! This recipe is one of a kind and a combination of some of my favorite flavors. You really can't go wrong with bacon or dill pickle, am I right? The slaw really brings a refreshing element to this recipe and in my opinion completes it, but if it's not your gig, you can do away with it. I used ground pork and made small patties for this recipe, but you can most certainly substitute pulled pork as well. With that said, get to cooking so you can get to eating! Enjoy!

Spencer's Lamb Minestone Soup

You may know Spencer from seeing him completing chores with the farm operations team, but around here he's also known for stellar cooking skills. Each month, Spencer graciously prepares a team meal on a day we all look forward to that we call "feastivities." Spencer has filled our bellies (and hearts!) with many delicious meals these past several months, and today we share one of our favs - Lamb Minestrone Soup.

Rosemary Dijon Chicken Thighs

When it comes to making meals for my family, I try to prepare dishes that are elevated in flavor, but will also be something that will interest my toddlers (and sometimes even my husband for that matter haha). Kids don’t always care for the fancy foods, but I truly enjoy introducing new ingredients to my family, and incorporating different elements to my recipes. So finding that balance is my mission in the kitchen. Chicken is like the most blank canvas you can get in the culinary world. It can so beautifully adapt to any flavor profile and can be cooked many different ways. It’s one my of most favorite proteins and I could eat it every day, truly. This recipe envelopes simple home-style cooking, while representing refined and gourmet flavors. The rosemary brings an earthy freshness, while the Dijon mustard adds a tangy kick. It’s completed with a rich buttery sour cream that just brings the whole dish together. If you’re looking for a perfectly balanced dish, this is it. I hope you enjoy!