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Michael Symon's pork belly recipe delivers the kind of restaurant-quality dish that transforms a weeknight dinner into an event. After years of perfecting pork belly techniques—from the initial sear to the crispy skin—I’ve recreated Symon’s signature celery crown crunch and herbed gravy, a combination that’s rich, aromatic, and impossible to resist. The key lies in slow-roasting until tender, then finishing with a high-heat sear for that coveted crackling exterior.
What sets this dish apart is Symon’s signature touch: a celery crown crunch that adds a textural contrast to the fatty, melt-in-your-mouth pork belly. The herbed gravy ties everything together, balancing the richness with bright, savory notes.
This isn’t just pork belly—it’s a multi-textured, flavor-packed centerpiece that demands attention at the table.
The process begins with a dry brine to ensure maximum tenderness, followed by a slow roast until the internal temperature reaches 195°F. That’s when the magic happens: the collagen breaks down, and the fat renders into pure, golden goodness.
A final sear in a screaming-hot pan creates the crispy skin we all crave, while the celery crown adds a crunchy, slightly sweet contrast.
Serve with a drizzle of herbed gravy—infused with thyme, rosemary, and a splash of white wine—and you’ve got a dish that’s equal parts indulgent and elegant. This is the kind of pork belly recipe that makes you want to invite guests over, even on a Tuesday night. Let’s get cooking.
Ingredients for michael symon pork belly
Rich, crispy pork belly meets Symon’s signature celery crown crunch and herbed gravy—just 13 ingredients for restaurant-quality flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 3 lb | Skin-on, center-cut preferred |
| Kosher Salt 🧂 | ½ cup | Diamond Crystal preferred |
| Celery Stalks 🧅 | 1 whole | Fresh, firm, cut into 1-inch pieces |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, stems removed |
| Fresh Rosemary 🌿 | 0.15 cup | Needles only, finely chopped |
| White Wine 🍷 | ½ cup | Dry, such as Sauvignon Blanc |
| Chicken Stock 🥄 | 1 cup | Homemade or high-quality store-bought |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for gravy |
| All-Purpose Flour 🌾 | 1 tbsp | For gravy thickening |
| Granulated Sugar 🍚 | 1 tbsp | For celery crown caramelization |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing pork belly |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Garlic Cloves 🧄 | 3 cloves | Minced for gravy |
The pork belly is non-negotiable here—center-cut with skin is key for that coveted crackling exterior. I always grab mine from Whole Foods or a trusted butcher, where you can feel the marbling. Look for a cut that’s at least 1.5 inches thick—thinner slices won’t render fat properly. For the celery crown, fresh, firm stalks are essential; avoid the wilted ones at the back of the produce section. The thyme and rosemary should be bright green and fragrant—if they smell dull, skip them. White wine? Any dry variety works—whatever’s open in your fridge.
No white wine? Dry vermouth or apple cider vinegar adds acidity without overpowering. The chicken stock can be swapped for vegetable stock, but the flavor will be subtly different. For the celery crown, if you can’t find fresh celery, frozen works in a pinch—just thaw and pat dry. The pork belly skin needs time to crisp—don’t rush the sear. And if you’re nervous about the fat, save it! Rendered pork fat is liquid gold for future dishes. The gravy’s the star here, so don’t skip the butter—it’s what makes it silky.
This dish tastes even better the next day, so plan ahead. Store the pork belly in the fridge for up to 3 days before cooking, uncovered to dry-brine. The celery crown keeps for 2 days in an airtight container. For the gravy, it reheats beautifully—just warm it on the stove with a splash of stock. If you’re making this for a crowd, double the pork belly and gravy—it’s worth the effort. And save those crispy skin scraps for pork belly chips later!
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just salt, celery, and herbs on a sheet pan, then the oven does all the work. No chopping boards, no messy pots, just that golden crust forming while you sip wine and pretend you’re a chef.
- Crispy-Creamy Obsession: That first bite? Crispy exterior, melt-in-your-mouth pork belly so tender it practically falls apart. The rosemary and thyme? They stick to every bite like a flavor hug—no dry, sad pork here.
- Weeknight Hero: Between us, this is my lazy Sunday dinner or the thing I pull out when friends drop by unannounced. Serve it with roasted potatoes or crusty bread—no fuss, just yes.
- Leftovers? Better Than Day One: Honestly, the pork belly gets even better the next day. I’ll wrap slices in tortillas for breakfast burritos or toss chunks into a grain bowl for lunch. (Yes, even on a Tuesday.)
Step-by-step instructions for michael Symon's pork belly recipe
Transform simple ingredients into a showstopping dish with this foolproof method.
Cure and Render the Pork Belly for Maximum Flavor
Place the 3 lb pork belly skin-side up in a shallow dish. In a small bowl, combine the 0.5 cup kosher salt with the 1 tsp black peppercorns and 1 tbsp granulated sugar. Rub this mixture evenly over all surfaces of the pork belly, pressing firmly so the seasoning adheres. Cover and refrigerate for 24 hours, flipping halfway through.
After curing, remove the pork belly from the fridge and let it sit at room temperature for 1 hour. Preheat your oven to 325°F. Line a baking sheet with parchment paper and place the pork belly skin-side down. Bake for 2 hours, then flip and continue baking for another 2 hours. The skin should be deep golden brown and crispy, while the meat should be fork-tender with a probe reading 195-200°F in the thickest part.
Create the Celery Crown Crunch
While the pork belly is baking, cut the 1 whole celery stalks into 1-inch pieces, including the leaves. In a small skillet, heat 1 tbsp extra-virgin olive oil over medium heat. Add the celery and cook for 5-7 minutes, stirring occasionally, until the edges begin to caramelize. Add the 1 tbsp granulated sugar and cook for another 3-4 minutes until the celery is deep golden brown and slightly crispy. Remove from heat and set aside.
In the same skillet, add the remaining 1 tbsp extra-virgin olive oil and heat over medium heat. Add the 3 cloves minced garlic and cook for 30 seconds until fragrant. Stir in the 0.25 cup fresh thyme leaves and 0.15 cup finely chopped fresh rosemary, cooking for 1 minute to release their aromas. Remove from heat and combine with the caramelized celery.
Build the Herbed Gravy
Once the pork belly is fully cooked, remove it from the oven and let it rest for 15 minutes. Place the baking sheet over a burner on medium heat and carefully pour in the 0.5 cup white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes until reduced by half.
Add the 1 cup chicken stock and bring to a simmer. In a small bowl, whisk together the 0.5 cup cold unsalted butter and 1 tbsp all-purpose flour until smooth. Slowly whisk this mixture into the simmering liquid, stirring constantly for 3-4 minutes until the gravy thickens to a velvety consistency. Season with additional salt and pepper if needed, then stir in the herbed celery mixture.
Slice and Serve with Gravy
Using a sharp knife, slice the pork belly into ½-inch thick slices, cutting against the grain for tender bites. Arrange the slices on a warm platter and spoon the herbed gravy generously over the top. Garnish with any remaining fresh thyme and rosemary sprigs for a pop of color.
Serve immediately with the crispy celery crown scattered over the pork belly. The contrast of the crunchy celery against the tender, juicy pork belly and rich gravy creates a symphony of textures and flavors that will impress any guest. Enjoy right away while everything is at its peak!
Pro Tips For Making Michael Symon Pork Belly
- CRANK THE HEAT FIRST: Start your pork belly in a screaming-hot pan—no babying it. I used to walk away while it warmed, and the fat would just steam instead of sizzle. Get that pan so hot the fat hits 375°F (190°C) before adding the meat, or you’ll end up with greasy, uncrispy skin.
- SALT THE BELLY 24 HOURS EARLY: Don’t skimp—cover that pork belly in kosher salt and let it sit uncovered in the fridge overnight. I learned this the hard way: fresh salt draws out moisture, but patience lets the skin form a proper crust. Trust me, the texture changes everything.
- STOP STIRRING THE FAT: Once the pork belly starts rendering fat, leave it alone. I used to jab at it with tongs, thinking I was helping, but that just splatters grease and cools the pan. Let the fat pool naturally—it’s the golden ticket to crispy skin.
- USE STALKED CELERY, NOT SEEDS: Chop the celery stalks into thick chunks, not tiny pieces. Fine celery turns to mush and muddies the broth. Thick chunks caramelize slightly and add real depth—plus, they’re easier to fish out later. (Yes, even if you’re impatient like me.)
Common mistakes when making this recipe
Over-Salting the Pork
One of the biggest mistakes I see is over-salting the pork belly during the dry brine. The recipe calls for ½ cup kosher salt—that’s a lot, but it’s spread over 3 lbs of meat. Too much salt can make the skin bitter and the meat overly salty.
I’ve ruined a few batches by doubling the salt, thinking more was better. Stick to the recipe and trust the process. The skin will crisp perfectly, and the meat will stay tender. 🧂
Skipping the Rest Time
After roasting, the pork belly needs that 15-minute rest before slicing. I know, it’s tempting to cut into it immediately—especially when that crispy skin looks irresistible. But slicing too soon means juices will run out, leaving you with dry, tough meat.
Let it rest, and you’ll be rewarded with juicy, melt-in-your-mouth slices every time. Patience is key here. ⏳
Rushing the Skin Crisping
Some home cooks try to speed up the process by cranking the oven to high heat, but that’s a recipe for disaster. The pork belly needs to render its fat slowly at 325°F to achieve that perfect crispy skin.
If you rush it, the skin will burn on the outside while the inside stays raw. I’ve learned this the hard way—trust the low-and-slow method. The skin will crisp beautifully when it’s ready. 🔥
Ignoring the Celery Crown
The celery crown isn’t just a garnish—it’s a crucial textural element that balances the richness of the pork belly. I’ve seen people skip it or treat it as an afterthought, but it’s what elevates this dish from good to extraordinary.
Caramelizing the celery with sugar and herbs adds a sweet, crunchy contrast that cuts through the fat. Don’t skip this step—it’s worth the extra 10 minutes of effort. 🌿
Not Using Enough Fat
Some cooks worry about the fat content in pork belly and try to trim it down, but that’s a mistake. The fat is what makes this dish so delicious—it renders into crispy skin and adds richness to the gravy.
If you’re concerned about excess fat, save it! Rendered pork fat is liquid gold for future dishes like roasted potatoes or stir-fries. Don’t drain it—embrace it. 🥓
Underestimating the Gravy
The gravy is where the magic happens, tying everything together with its herbed, velvety texture. I’ve seen people rush the gravy-making process, leading to a thin, watery sauce instead of the rich, flavorful one you want.
Take your time with the butter and flour roux, and let it simmer until it’s thick and glossy. A good gravy can turn a simple pork belly into a showstopper. Don’t cut corners here. 🍲
Nutrition facts
Frequently asked questions
Can I substitute pork belly with another cut of pork?
While pork belly is ideal for this recipe, you can try pork shoulder or pork butt as alternatives. However, the fat content and texture will differ—shoulder will be leaner and less crispy. For best results, increase the cooking time to 3-4 hours until fork-tender. The celery crown and gravy will still work beautifully, but the dish won't have the same luxurious richness.
How do I know when the pork belly is fully cooked?
The pork belly is done when it reaches an internal temperature of 195-200°F and is fork-tender. The skin should also be deep golden brown and crispy. If you don’t have a meat thermometer, check by inserting a fork—it should slide in easily. Pro tip: The fat should be golden and slightly crispy, not pale or greasy.
Can I make this recipe ahead of time?
The pork belly tastes even better the next day. Cook it fully, then refrigerate uncovered for 24 hours to dry-brine further. Reheat in a 325°F oven for 20-30 minutes until warmed through. The celery crown can be made 1 day ahead and stored in an airtight container. The gravy reheats beautifully—just warm it on the stove with a splash of stock.
What’s the best way to serve this dish?
This pork belly shines as a centerpiece for dinner parties. Pair it with roasted root vegetables (like carrots and parsnips) or a simple mixed greens salad with a light vinaigrette. For a complete meal, add crusty bread to soak up the gravy. Symon often serves it with mashed potatoes or polenta to balance the richness. Don’t forget the wine—dry reds like Cabernet Sauvignon complement the flavors perfectly.
How can I crisp up the pork belly skin if it didn’t turn out crispy?
If the skin isn’t crispy after roasting, don’t worry—you can fix it! After removing the pork belly from the oven, place it skin-side down on a screaming-hot skillet for 2-3 minutes until the skin crisps. Alternatively, broil it for 3-5 minutes, watching closely to avoid burning. For extra crispiness, brush the skin with a little olive oil before broiling. This trick works wonders for saving the dish.