Pan-Seared Pork Belly with Green Beans

Name: Pan-Seared Pork Belly with Green Beans
Cook time: 22 min
Total time: 22 min
Ingredients: 8 ounces pork belly, scored in a crisscross pattern; 1/2 cup kosher salt; 1/4 cup granulated sugar; 2 tablespoons black peppercorns; 2 cloves garlic, minced; 2 tablespoons olive oil; 2 pounds fresh green beans, trimmed; 2 tablespoons unsalted butter; 2 lemons, cut into wedges

22 min

Crisp-edged, tender pork belly, served atop a bed of slightly caramelized green beans, is a masterclass in balancing rich textures and subtle flavors. As the aromas of toasted garlic and black pepper mingle with the pork's unctuous fat, the simple pleasure of this dish becomes unmistakable. Pan-searing is the key to unlocking the pork's velvety interior, while the green beans add a welcome crunch to each bite.

Ingredients

8 ounces pork belly, scored in a crisscross pattern
1/2 cup kosher salt
1/4 cup granulated sugar
2 tablespoons black peppercorns
2 cloves garlic, minced
2 tablespoons olive oil
2 pounds fresh green beans, trimmed
2 tablespoons unsalted butter
2 lemons, cut into wedges

Method

1Line a rimmed baking sheet with parchment paper and set aside. Season the pork belly evenly with kosher salt, sugar, and black peppercorns.
2Let the pork belly sit at room temperature for 1 hour, allowing the seasonings to penetrate the meat.
3Heat oil in a large cast-iron skillet over high heat until it shimmers and just begins to smoke. Add the pork belly, skin side down, and sear until deeply golden, about 4 minutes.
4Flip the pork belly over and sear for an additional 4 minutes, until the other side is equally golden.
5Transfer the skillet to the preheated oven and roast at 400°F for 20-25 minutes, or until the internal temperature reaches 160°F.
6While the pork is roasting, boil a pot of salted water and then Blanch the green beans until bright green and slightly tender, about 4 minutes.
7Transfer the green beans to the prepared baking sheet and drizzle with melted butter, then toss to coat evenly.
8Slice the pork belly into 1-inch thick slabs and serve atop the green beans, with lemon wedges on the side.