Chef Talk: LeFarm's Bill Taibe-Slow Roasted Pork Belly

Stephanie Webster

For Chef Bill Taibe of LeFarm, a holiday is not a holiday without a little pork belly. Here is his amazingly decadent yet simple preparation for Slow Roasted Pork Belly with Apple Pulp, Fresh Horseradish Root & Arugula. I'm already drooling...


SLOW ROASTED PORK BELLY with Apple Pulp, Fresh Horseradish Root & Arugula

Serves 6-8 people

4lbs Pork Belly

Salt & Pepper

Herb De Provence

White Organic Sugar

2-3 Local Apples

1 pc Fresh Horseradish Root


Oliver Oil

Crème Fraiche – Store bought, i.e. Kendall Farms Crème Fraiche


Rub Pork Belly with 3 parts salt/1 part herb de provence/1 part sugar & a little cracked pepper.

Let sit and dry cure for 1 hour.

On wire rack, roast in 425 degree oven for 20-30 minutes until oven seared.

Lower oven to 250 degrees and slow roast for approx 5 hours or until internal thermometer reads 160 degrees.

Grate Apples and Horseradish Root over the Pork Belly.  Drizzle Crème Fresh and add a handful of Arugula to the plate, drizzle some Olive Oil over Arugula.