Pork Belly with Smoky Red Pepper Purée and Herb Garnish
There’s something wonderfully indulgent about pork belly served cleanly on a smooth purée. This version leans into comfort—crisp-edged slices, a smoky-sweet red pepper base, and a bright pop of fresh herbs at the end.
Recipe at a glance
- Yield: 4 servings
- Prep time: 25 minutes
- Cook time: 2 hours 30 minutes
- Optional chill time: 30 minutes (for cleaner slicing)
- Total time: about 3 hours 25 minutes
Ingredients
Pork belly
- 2 lb (about 1 kg) pork belly, skin removed if needed, cut into 1-inch-thick slabs
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp neutral oil (such as canola), optional if your pan looks dry
Smoky red pepper purée
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tsp tomato paste
- 2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes, optional
- 2 cups roasted red peppers, drained (jarred or homemade)
- 1/2 cup low-sodium chicken or vegetable broth, plus more as needed
- 1 tbsp red wine vinegar or balsamic vinegar
- Kosher salt and black pepper, to taste
Garnish
- Small herb sprigs (such as parsley, thyme, or chives)
- Optional: a drizzle of extra-virgin olive oil
Equipment
- Sheet pan with rack or heavy roasting pan
- Large skillet or Dutch oven (optional, depending on your pork-belly method)
- Immersion blender or standard blender
- Meat thermometer
Instructions
- Preheat and prep. Heat oven to 325°F (165°C). Pat pork belly very dry with paper towels. In a small bowl, mix salt, pepper, smoked paprika, and garlic powder. Rub all over the pork belly slabs.
- Start browning. Place pork belly on a rack set over a sheet pan (or in a heavy roasting pan). Bake for 60 minutes.
- Boost the edges. Increase oven to 425°F (220°C). Continue baking until the fat has rendered and the edges are deeply browned, and the center feels tender when pierced with a knife, 30 to 45 minutes more.
- Check doneness (important). For safe, tender pork, aim for a final temperature of 145°F (63°C) in the thickest part, then rest 3 minutes before slicing. Use a thermometer for accuracy. (If your pork belly piece is uneven in thickness, check a couple spots.)
- Rest and chill for cleaner slices (optional but helpful). Transfer pork to a clean cutting board. Rest 10 minutes. For the neatest slicing, chill 20 to 30 minutes in the fridge—don’t worry, the purée will be ready while it chills.
- Make the purée base. In a saucepan, warm olive oil over medium heat. Add onion and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, smoked paprika, oregano, and red pepper flakes; cook 30 seconds to 1 minute.
- Blend until silky. Add roasted red peppers and broth. Simmer 5 minutes. Blend with an immersion blender until completely smooth. Stir in vinegar. Season with salt and pepper. If it’s too thick, add broth a splash at a time.
- Slice. Slice pork belly into 1/2- to 3/4-inch pieces. If chilled, let it sit at room temp 5 minutes so it’s easier to slice and not rock-hard.
- Assemble. Spoon purée onto warm plates. Top with pork belly slices. Garnish with herb sprigs. Finish with a tiny drizzle of olive oil if you like.
Doneness & texture cues
- Edges: deeply browned and crisped.
- Interior: tender enough to slice cleanly; thermometer reading hits 145°F (63°C) with a 3-minute rest.
- Purée: smooth and spoonable, not grainy.
Easy variations / substitutions
- No smoked paprika? Use regular paprika and add a pinch of ground cumin for warmth.
- Smokier purée: Stir in 1/2 to 1 tsp smoked chipotle powder (start small, then adjust).
- Herb options: parsley and chives keep it bright; thyme reads more rustic.
Serving ideas
- Serve with buttery mashed potatoes, roasted baby potatoes, or crusty bread to scoop up the purée.
- A simple arugula or shaved fennel salad adds crunch and balances the richness.
- For extra color, add blistered cherry tomatoes alongside.
Storage notes
- Cool quickly: Let pork and purée cool to room temperature, then refrigerate in covered containers.
- Refrigerate: Store leftovers up to 3 to 4 days.
- Reheat: Warm purée gently on the stovetop with a splash of broth. Reheat pork in a 325°F (165°C) oven until just heated through to avoid drying.
- Keep slicing safe: If you’re chilling pork for slicing, keep it cold (don’t leave it out longer than needed). When reheating, re-check with a thermometer if you’re unsure.
Food-safety note: Pork is considered safely cooked when it reaches 145°F (63°C) with a 3-minute rest. For general prevention, follow clean, separate, cook, and chill practices.
