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Crispy Pork Belly with Cherry Tomato Sauce Recipe

Crispy Pork Belly with Cherry Tomato Sauce Recipe

Crispy pork belly is a showstopper on any dinner table, boasting a perfect crunch on the outside and succulent meat within. When paired with a sweet and tangy cherry tomato sauce, this dish elevates from a simple meal to an elegant dinner party centerpiece. The combination of rich flavors and vibrant colors is sure to impress your guests and leave them craving more.

Why You’ll Love This Recipe

This crispy pork belly with cherry tomato sauce is not just about looks; it delivers on flavor and texture, making it a must-try. Here’s why it’s a hit:

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  • Irresistible Crunch: The perfectly crispy skin contrasts beautifully with the tender meat.
  • Flavor Explosion: A sweet and tangy tomato sauce elevates the dish with fresh herbs and garlic.
  • Impressive Presentation: Stunning slices of pork belly topped with vibrant tomatoes make for a gorgeous plate.
  • Easy to Prepare: With straightforward steps, you can create a restaurant-quality dish at home.
  • Versatile Pairings: This dish complements a variety of sides, making it adaptable to your menu.

Ingredients

  • 2 pounds pork belly, skin on
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • ½ cup chicken broth
  • 1 tablespoon balsamic vinegar

How to Make Crispy Pork Belly with Tomato Sauce

  1. Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render and creates a crispy exterior.
  2. Season the pork belly generously with salt and black pepper, rubbing it into the scored skin. Place the pork belly in a roasting pan, skin side up, and drizzle with olive oil.
  3. Roast the pork belly in the preheated oven for about 2 to 2.5 hours, until the meat is tender and the fat has rendered. You may want to check it halfway through and baste with the rendered fat for enhanced flavor.
  4. Increase the oven temperature to 450°F (230°C) and roast for an additional 20-30 minutes, or until the skin is crispy and golden brown. Keep an eye on it to avoid burning.
  5. While the pork belly is roasting, prepare the cherry tomato sauce. In a skillet over medium heat, add the halved cherry tomatoes and garlic. Sauté for about 5 minutes until the tomatoes start to soften.
  6. Add the soy sauce, honey, thyme, chicken broth, and balsamic vinegar to the skillet. Stir to combine and simmer for about 10 minutes, allowing the sauce to reduce slightly and thicken.
  7. Once the pork belly is done, remove it from the oven and let it rest for 10 minutes before slicing. Serve the slices topped with the cherry tomato sauce.

Tips for the Best Results

  • Ensure the skin of the pork belly is dry before roasting for extra crispiness.
  • Use a sharp knife to score the skin evenly for better rendering.
  • Let the pork belly rest after cooking to keep the juices locked in.

Easy Variations

  • Swap the cherry tomatoes for heirloom or grape tomatoes for a different flavor profile.
  • Add a splash of red wine to the sauce for added depth.
  • Experiment with herbs like rosemary or oregano for a unique twist.

What to Serve With It

  • Creamy mashed potatoes for a comforting side.
  • A fresh arugula salad with a light vinaigrette to balance the richness.
  • Roasted seasonal vegetables for a colorful plate.

Storage and Reheating

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 to maintain the crispiness of the pork belly.

Recipe Card

Recipe Name: Crispy Pork Belly with Cherry Tomato Sauce
Prep Time: 15 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours 5 minutes
Yield/Servings: 6 servings
Ingredients:

  • 2 pounds pork belly, skin on
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • ½ cup chicken broth
  • 1 tablespoon balsamic vinegar

Instructions:

  1. Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern.
  2. Season the pork belly with salt and black pepper, and drizzle with olive oil.
  3. Roast the pork belly for 2 to 2.5 hours until tender.
  4. Increase the temperature to 450°F (230°C) and roast for an additional 20-30 minutes until crispy.
  5. In a skillet, sauté the cherry tomatoes and garlic for 5 minutes.
  6. Add soy sauce, honey, thyme, chicken broth, and balsamic vinegar. Simmer for 10 minutes.
  7. Slice the pork belly after resting for 10 minutes and serve with the sauce.

Notes: Ensure the pork belly skin is dry for the crispiest outcome.

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