Roasted Pork Belly with Turnips, Pearl Onions, & Mint Gremolata
While I love cooking at home, I become equally excited about trying a new restaurant, sampling a chef's latest seasonal menu, or listening to a podcast on the most recent food trends.
Lately, I have seen pork belly steaks everywhere, and I am beyond excited that bacon is gracing our plates beyond the AM hours!
For our anniversary, Jim took me to our usual celebration spot, Watershed Kitchen and Bar. (Columbus friends, if you haven't been yet, it is a must!) As a devoted pork-enthusiast, I ordered the "Bacon Steak with a pork skin gremolata" despite the menu's warning that it serves 1-4 people.
After just one bite, I knew that I had to come home and create my version of this magically fatty cut of beef.
Pork Belly with Turnips, Pearl Onions, and Mint Gremolata
- 3/4 Cup Fresh Mint Leaves
- 1/2 Cup Fresh Parsley
- 1/2 Cup Simple Mills Fine Ground Sea Salt Almond Flour Crackers (Can substitute with crustless bread, crackers, or omit entirely)
- 1 Tbsp Fresh Lemon Juice
- 1 Tspn Lemon Zest
- 2 Garlic Cloves, minced
- 2 Tbsp Olive Oil
- Sea salt, to taste
- Freshly ground pepper, to taste
- Combine everything but salt and pepper in a food processor
- Pulse until ingredients are crumb-like, not smooth
- Season with salt and pepper to taste
Pork Belly with Turnips and Pearl Onions:
- 1 lb. Pork Belly
- 1/2 lb. Pearl Onion, cleaned and peeled
- 4 Large Turnips, diced into 1" cubes
- 2 Cloves Garlic, minced
- 1 Tbsp of Olive Oil
- Sea salt
- Freshly ground pepper
- Liberally season pork belly with salt and refrigerate at least 12 hours uncovered.
- Preheat over to 450°
- Season with another 1/2 teaspoon of salt and 1/4 teaspoon of pepper 4. Roast pork belly in a 12" cast-iron skillet for 30 minutes, fat side up
- In a large bowl, toss to combine olive oil, turnips, onions, and garlic. Season with salt and pepper
- Reduce oven heat to 275°F and roast for 40 minutes
- Add turnips and onions to the skillet, and return to the oven for 20 more minutes or until pork belly is tender
- Let rest for 15 minutes
- Top with mint gremolata and enjoy!