Crispy Pork Belly

Smoked Garlic Yogurt, Soy-Pickled Fennel, Endive, Toasted Pecans

Chef Kristin Beringson of Henley at Kimpton Aertson | Nashville, TN

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Adapted by StarChefs  |  June 2026  |  Photo: Alexander Zeren

INGREDIENTS

Soy-Pickled Fennel:
Fennel bulb, sliced
1½ cups soy sauce
1½ cups rice wine vinegar
1 tablespoon granulated sugar
1 tablespoon yellow mustard seeds

Pork Belly Glaze:
1 gallon apple cider vinegar
1½ liters red verjus
1 cup cornstarch
¼ cup granulated sugar
3 tablespoons kosher salt
2 teaspoons red pepper flakes
1 teaspoon chipotle powder

Smoked Garlic Yogurt:
2 cups garlic cloves
4 cups plain Greek yogurt
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon kosher salt
1 teaspoon ground cumin

Pork Belly Rub:
2 cups mustard powder
2 cups onion powder
2 cups light brown sugar
2 cups mesquite seasoning
1 cup ground coffee beans
¾ cup kosher salt
½ cup ancho chile powder
½ cup ground five-spice
¼ cup marjoram

Braised Pork Belly:
Brined pork belly

To Assemble and Serve:
Oil for frying
Belgian endive
Toasted pecans

METHOD

For the Soy-Pickled Fennel:
Place sliced fennel in a nonreactive container. Set aside. In a saucepan over medium-high heat, bring remaining ingredients and 1 cup water to a boil. Pour pickling liquid over fennel. Let cool. Cover and refrigerate.

For the Pork Belly Glaze:
In a large pot over medium-high heat, combine vinegar and verjus. Cook until liquid is reduced by half. In a small mixing bowl, combine cornstarch and 1 cup water. Whisk slurry into reduced vinegar mixture. Cook until thickened. Stir in remaining ingredients. Transfer to an airtight container and refrigerate.

For the Smoked Garlic Yogurt:
Heat smoker to 225°F. Smoke garlic 30 minutes. Let cool. In a food processor, combine smoked garlic and remaining ingredients. Purée until smooth. Transfer to an airtight container and refrigerate.

For the Pork Belly Rub:
In a mixing bowl, combine all ingredients. Set aside.

For the Braised Pork Belly:
On a clean work surface, liberally season pork with Pork Belly Rub. Transfer to a shallow hotel pan. Cover and refrigerate overnight. The next day, heat oven to 325°F. Prepare and heat grill. Sear pork belly on all sides. Transfer to a roasting pan. Add enough water to come halfway up sides of pork. Cover and braise 4 hours, or until meat is fork-tender. Let cool. Once cooled, cut pork belly into desired portions. Set aside. 

To Assemble and Serve:
In a small saucepan over low flame, heat Pork Belly Glaze. Keep warm. In a large pot over medium-high flame, heat oil to 350°F. Add Braised Pork Belly and fry until crispy. Transfer to a paper towel-lined plate and season with salt. Brush with warmed Pork Belly Glaze. Set aside. Spoon Smoked Garlic Yogurt onto a serving plate. Top with glazed Braised Pork Belly. Garnish with desired amount Soy-Pickled Fennel, endive, and pecans.

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