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–+ servings

Rhubarb Pork Belly

A savory and tangy dish featuring tender pork belly paired with a sweet and tart rhubarb sauce, perfect for a unique dinner experience.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Pork Belly
  • 2 pounds pork belly skin scored
  • 1 tablespoon salt for seasoning
  • 1 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil for searing
Rhubarb Sauce
  • 4 stalks rhubarb chopped
  • 1 cup sugar adjust to taste
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice freshly squeezed

Method
 

Prepare the Pork Belly
  1. Preheat the oven to 300°F (150°C). Season the pork belly with salt and pepper, ensuring the seasoning gets into the scored skin.
  2. In a skillet, heat olive oil over medium-high heat. Sear the pork belly skin-side down until golden brown, about 5-7 minutes.
  3. Transfer the pork belly to a roasting pan and roast in the preheated oven for 2-2.5 hours, or until tender.
Make the Rhubarb Sauce
  1. In a saucepan, combine chopped rhubarb, sugar, water, vanilla extract, and lemon juice. Bring to a boil over medium heat.
  2. Reduce heat and simmer for about 15-20 minutes, or until rhubarb is soft and the sauce thickens. Blend if a smoother texture is desired.
Serve
  1. Once the pork belly is cooked, let it rest for 10 minutes before slicing. Serve with rhubarb sauce drizzled over the top.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 25gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 25gVitamin C: 5mgCalcium: 2mgIron: 10mg

Notes

For added flavor, consider marinating the pork belly overnight with herbs and spices of your choice.

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