Herb Roasted Pork Belly With Shallot Mustard Sauce

Christine Ma
by Christine Ma
2 servings
1 hr 45 min

Every year when Thanksgiving rolls around, I can't believe how quickly this year has gone. The holiday spirit comes rushing in, only to be quickly swept away with the beginning of the new year. This year, I'm celebrating the holidays by eloping in Italy (!!!). I can't think of a better way to celebrate Christmas than to walk around the streets of Rome and Florence, snacking on gelato and stuffing myself with pasta. Be ready for loads of Italian recipes when I return. Until then, I will be enjoying this flavor-packed herb roasted pork belly with shallot mustard sauce. A great dinner for Christmas or any ordinary weeknight!

Herb Roasted Pork Belly With Shallot Mustard Sauce
Recipe details
  • 2  servings
  • Prep time: 45 Minutes Cook time: 1 Hours Total time: 1 hr 45 min
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Herb roasted pork belly
  • 2 lb pork belly skin on
  • salt and pepper
  • 2 garlic cloves finely chopped
  • juice of ½ lemon
  • 1 tbsp dijon mustard
  • ½ cup water
  • ¼ cup olive oil
  • 1 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • ½ cup white wine such as Chardonnay
Shallot mustard sauce
  • 1 tbsp oil
  • 1 shallot finely chopped
  • 1 garlic clove finely chopped
  • ½ cup braising liquid
  • ½ tbsp dijon mustard
  • 2 sage leaves
  • 1 tbsp butter
  • salt and pepper

Prepare marinade for pork belly. Season the pork belly with salt and pepper. Combine minced garlic with juice of ½ lemon, 1 tbsp dijon mustard, ½ cup water, ¼ cup olive oil, 1 tsp red pepper flakes, an 1 tsp Italian seasoning, stirring to combine. Pour marinade over pork belly and marinade for at least 1 hour or overnight. Let come to room temperature for 30 minutes before braising.
Place pork skin side facing up in the instant pot along with the marinade and ½ cup white wine. Set options to pressure cook on high for 1 hour. Release steam when 1 hour has ended. Pork belly should be fork tender and easily tear apart.
Remove pork belly from the instant pot. Heat medium non-stick pan over medium-high heat. Add 1 tbsp oil and carefully lay pork belly, fat side down on the pan. Sear until browned and caramelized about 3-5 minutes. Remove from pan and let rest for 10 minutes.
In the same pan, add shallot and garlic and saute for 30 seconds or until lightly browned. Add ½ cup of the braising liquid, ½ tbsp mustard and 2 sage leaves. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add butter and season with salt and pepper. Slice pork belly into slices and serve with shallot mustard sauce.
Christine Ma
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