Crispy Pork Belly With Pluot Chimichurri Recipe

Name: Crispy Pork Belly With Pluot Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pork belly; 2 large rosemary sprigs; 4 tablespoons granulated sugar; 4 tablespoons kosher salt; 1 large pluot (or other firm seasonal fruit plums, cherries, nectarines, peaches, etc.); 1 cup fresh cilantro; 1 cup fresh parsley; 1 clove garlic, finely minced; 1/2 jalapeno, halved, deseeded and finely sliced; 1/2 teaspoon salt; 1/4 cup sherry vinegar; 1/3 cup olive oil

Servings: persons

3 pounds pork belly
2 large rosemary sprigs
4 tablespoons granulated sugar
4 tablespoons kosher salt
1 large pluot (or other firm seasonal fruit plums, cherries, nectarines, peaches, etc.)
1 cup fresh cilantro
1 cup fresh parsley
1 clove garlic, finely minced
1/2 jalapeno, halved, deseeded and finely sliced
1/2 teaspoon salt
1/4 cup sherry vinegar
1/3 cup olive oil

1
Score the pork belly by making parallel slits (through the fat layer only) 1 inch apart going one way, and then turn the belly and make 1-inch intersecting slits.
2
Remove the rosemary leaves from the sprig, then finely chop and add to a small bowl.
3
Add the salt and sugar, and rub the rosemary into the mixture until it is fragrant.
4
Rub the mixture into the pork belly, making sure to get it down into the scored slits, all over the sides and on the alternate side.
5
Place pork belly in a roasting pan, fat side up, and place in the refrigerator.
6
Allow to sit for 6-24 hours.
7
Preheat your oven to 300F.
8
Drain any liquid out of the pork roasting dish and place in the oven.
9
Cook for 2 hours.
10
After 2 hours, turn the oven up to 500.
11
Checking back frequently, cook until your pork belly is dark brown and crispy.
12
Exact time will depend on your oven, but should be 7-15 minutes.
13
Remove from oven and allow to sit for 15 minutes.
14
Slice into cubes and skewer.
15
Alternatively, slice into 6 portions to serve as a main course.
16
Serve with pluot chimichurri.

1163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds pork belly, 2 large rosemary sprigs, 4 tablespoons granulated sugar, 4 tablespoons kosher salt, and more.

Yes, Crispy Pork Belly With Pluot Chimichurri falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Pork Belly With Pluot Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions