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Slow-Roasted Pork Belly with Mustard-Caper Sauce, Braised Swiss Chard and Charred Asparagus

4 servings · 4.8 g net carbs

4.8g Net carbs 52.3g Fat 35.3g Protein 643 kcal

4.8g Net carbs · 52.3g Fat · 35.3g Protein · 643 kcal

Slow-Roasted Pork Belly with Mustard-Caper Sauce, Braised Swiss Chard and Charred Asparagus

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 30 min  ·  cook 3 hr  ·  total 3 hr 30 min  ·  difficulty hard

Slow-roasted pork belly is seared and then oven-roasted with sage and chicken stock until the fat renders and the meat becomes tender. The braising liquid is reduced and finished into a mustard-caper sauce with prepared mustard, capers and coconut cream that coats the meat. Swiss chard is quickly braised with shallot and apple cider vinegar in the pan juices so it picks up pork flavor. Asparagus is pan-seared for a bright char and the pork is rested and sliced so each serving is finished with the mustard-caper sauce spooned over the plate.

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Ingredients

  • pork bellyPork, Belly
    480 g
  • saltSalt, Table
    6 g
  • black pepperSpices, Pepper, black
    2 g
  • sageSpices, Sage, ground
    4 g
  • avocado oilOil, Avocado
    40 ml
  • chicken stockSoup, Stock, chicken, home-prepared
    120 ml
  • apple cider vinegarVinegar, Cider
    15 ml
  • prepared mustardMustard, Prepared, yellow
    30 g
  • capersCapers, Canned
    20 g
  • coconut creamCoconut cream, Nuts, raw (liquid expressed from grated meat)
    40 g
  • swiss chardChard, Swiss, raw
    120 g
  • asparagusAsparagus, Raw
    160 g
  • shallotShallots, Raw
    20 g
  • shallotShallots, Raw
    20 g
  • xanthan gumXanthan gum powder
    1 g

Equipment

  • roasting pan
  • wire rack
  • 12-inch skillet

Method

  1. Preheat the oven to 160°C (325°F).
  2. Score the pork belly skin, season the entire surface with salt and black pepper and press sage into the flesh side.
  3. Heat avocado oil in a 12-inch skillet until shimmering and sear the pork belly skin-side down until a deep brown fond forms, then brown the other side.
  4. Transfer the pork belly to a wire rack set in a roasting pan, pour chicken stock into the pan around (not over) the skin, and roast until the meat is very tender and the fat has rendered, about 150 minutes.
  5. Remove the pork belly from the pan and let it rest on a board while you finish the sauce. Strain the braising liquid into the skillet, bring it to a simmer, add prepared mustard, capers and one portion of the shallot, then reduce until the sauce thickens and can coat the back of a spoon. Off the heat, whisk in coconut cream and, if extra body is needed, a small amount of xanthan gum to thicken.
  6. Return the skillet used for searing to medium heat with a splash of avocado oil, sauté the remaining shallot until softened, add swiss chard and apple cider vinegar, and braise in the pan juices until the leaves are wilted and glossy.
  7. In the same skillet or a clean hot pan, sear the asparagus in avocado oil until it develops a bright char and becomes tender-crisp, about 6 to 8 minutes, turning to color evenly.
  8. Slice the rested pork belly against the grain, plate with braised swiss chard and charred asparagus, and spoon the mustard-caper sauce over the pork to finish.
Preheat the oven to 160°C (325°F).

Tips

Pro tip

  • Use a wire rack in the roasting pan so the pork roasts evenly and the skin can crisp.
  • Pat the pork belly skin thoroughly dry before searing to encourage browning and crisping.
  • If the sauce is too thin, whisk a small amount of xanthan gum into it off-heat to thicken gently.

Frequently asked questions

Can I use heavy cream instead of coconut cream in the sauce?
Yes, heavy cream can replace coconut cream. Heavy cream will give a silkier, dairy-forward finish and may require less thickening with xanthan gum; reduce a small amount if the sauce tastes too rich.
What can I use instead of swiss chard for the greens?
Use kale as a substitute. Kale braises similarly but holds a bit more texture, so cook it until tender and adjust the acid from the apple cider vinegar to taste.
My pork skin didn't crisp during roasting—what can I do?
If the skin stays soft, pat it dry and score through the skin into the fat before searing, then finish the roast briefly under the broiler for 5 minutes to encourage crisping.
The sauce separated while reducing—how can I fix it?
Bring the sauce to a gentle simmer and whisk in a small cold spoonful of coconut cream or a tiny sprinkle of xanthan gum dissolved in cold water to re-emulsify and bring the sauce back together.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.8g Net carbs 5% 57% 38%
Net carbs Fat Protein
4.8 gNet carbs
35.3 gProtein
52.3 gFat
3.1 gFiber
643Calories

Electrolytes

Na1438 mgSodium
K669 mgPotassium

Minerals

Calcium
123 mg
Iron
3.65 mg
Magnesium
—
Phosphorus
—
Potassium
669 mg
Zinc
—
Copper
—
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

269.6 g per serving

18 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.