Pan-Seared Pork Belly with Tunisian Flair
A hearty, crispy-skinned pork belly dish infused with the bold flavors of Tunisia, served with a side of caramelized onions.
Ingredients
- ●1 pound pork bellyskin removed
- ●2 tablespoons olive oil
- ●1 large onions
- ●3 cloves garlic
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1 teaspoon harissa
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/4 cup fresh parsley
- ●4 lemon wedges
Instructions
- 1
Heat the oven to 400°F (200°C).
- 2
Pat the pork belly dry with paper towels.
- 3
Season the pork belly with salt, black pepper, cumin, coriander, and harissa.
- 4
Heat the olive oil in a large skillet over medium-high heat.
- 5
Sear the pork belly for 2-3 minutes on each side, or until browned.
- 6
Transfer the skillet to the oven and roast for 20-25 minutes, or until the pork belly reaches an internal temperature of 160°F (71°C).
- 7
While the pork belly is cooking, caramelize the onions by cooking them in a separate skillet over low heat for 20-25 minutes, stirring occasionally.
- 8
Once the pork belly is cooked, let it rest for 5 minutes before slicing it into thick medallions.
- 9
Serve the pork belly with caramelized onions, fresh parsley, and a squeeze of lemon juice.
- 10
Garnish with additional parsley and lemon wedges, if desired.