Roasted Pork Belly with Italian Salsa Verde

  • 2 lb piece pork belly
  • 1 Tbsp finely chopped flat-leaf parsley
  • 1 tsp tarragon
  • 1 tsp capers, drained, rinsed, and finely chopped
  • 1 shallot, finely diced
  • Zest of 1 lemon
  • 1 Tbsp olive oil
  • Kosher salt and freshly ground black pepper, to taste

To cure your pork belly, score the fat side of the belly in a crosshatch diamond pattern.  Season liberally with salt and pepper.  Place belly in a zip lock bag and let sit refrigerated for at least 6 hours or up to overnight.  After curing the appropriate amount of time, remove belly from refrigerator, and preheat oven to 300°F.  Place belly in a cast iron pan and roast 2 1/2 to 3 hours or until the skin is crackling crunchy, and the meat is unctuous and yielding.  To prepare the salsa verde, mix the herbs, capers, shallot, lemon zest and olive oil together in a small bowl with salt and pepper to taste.  Serve pork belly hot with salsa verde spooned over the top.