What can I use instead of shiitake mushrooms?

Use cremini mushrooms or portobello as a substitute. They will deliver a firmer texture and a milder, earthier flavor compared with shiitake, and they hold up similarly when sautéed with butter and garlic.

Can I skip the heavy cream in the pan sauce?

Yes, omit the heavy cream and reduce chicken stock further to concentrate the flavor, then whisk in prepared mustard to finish. The sauce will be leaner and more intensely savory without the cream, so adjust seasoning accordingly.

The pork belly skin didn't crisp—what should I do?

Return the roast to a very hot oven or use a broiler for a few minutes to finish the surface. Make sure the skin is dry before the high-heat step and watch closely while crisping to prevent burning.

My mustard-cream sauce is too thin—how do I thicken it?

Simmer the sauce gently to reduce it until it coats the back of a spoon. If you need a quicker fix, whisk in a small amount of unsalted butter off the heat to enrich and slightly thicken the sauce.

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.

TwentyGrams › Recipes › Slow-Roasted Pork Belly with Mustard-Cream Pan Sauce, Sautéed Swiss Chard and Shiitake, Quick-Pickled Radish

Slow-Roasted Pork Belly with Mustard-Cream Pan Sauce, Sautéed Swiss Chard and Shiitake, Quick-Pickled Radish

4 servings · 5 g net carbs

5g Net carbs 115.9g Fat 82.8g Protein 1424.1 kcal

5g Net carbs · 115.9g Fat · 82.8g Protein · 1424.1 kcal

Slow-Roasted Pork Belly with Mustard-Cream Pan Sauce, Sautéed Swiss Chard and Shiitake, Quick-Pickled Radish

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

4 servings · prep 25 min · cook 3 hr · total 3 hr 25 min · difficulty hard

Slow-roasted pork belly is roasted until the fat renders and the exterior crisps, paired with a mustard-cream pan sauce made from prepared mustard, heavy cream and chicken stock. The plate includes sautéed swiss chard and shiitake mushrooms cooked with garlic and unsalted butter to add an earthy counterpoint. Thinly sliced radish is quick-pickled in apple cider vinegar and water to provide a bright acidic bite. The pan sauce is reduced until it coats the back of a spoon and is spooned over the sliced pork at service.

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Ingredients

pork bellyPork, Belly

1200 g
olive oil

30 ml
saltSalt, Table
12 g
black pepperSpices, Pepper, black

6 g
paprikaSpices, Paprika

4 g
garlicGarlic, Raw

8 g
unsalted butterButter, Without salt

30 g
shiitake mushroomsMushrooms, Shiitake

90 g
swiss chardChard, Swiss, raw

150 g
radish

80 g
apple cider vinegarVinegar, Cider

40 ml
water
40 ml
prepared mustardMustard, Prepared, yellow

25 g
heavy creamCream, Heavy

60 ml
chicken stockSoup, Stock, chicken, home-prepared

100 ml

Equipment

roasting pan
wire rack
12-inch skillet

Method

Score the pork belly skin in a shallow diamond pattern without cutting into the meat, then pat the entire surface thoroughly dry.
Rub the pork belly with olive oil and season the skin side and meat side evenly with salt, black pepper and paprika.
Set the pork belly skin-side up on a wire rack inside a roasting pan and refrigerate uncovered for at least 30 minutes if time allows to help dry the skin.
Preheat the oven to 160°C (325°F) and roast the pork belly until the fat has rendered and the meat is tender, then increase the oven to 220°C (425°F) and continue roasting until the exterior crisps.
While the pork roasts, thinly slice the radish and place in a bowl; bring apple cider vinegar and water to a simmer, season lightly with salt, pour the hot liquid over the radish and leave to quick-pickle.
Heat a skillet over medium-high heat, add unsalted butter and a splash of olive oil, then sauté the shiitake mushrooms until they begin to brown.
Add minced garlic to the mushrooms, stir briefly, then add the swiss chard and wilt until tender; season with salt and black pepper and keep warm.
Remove the pork belly from the roasting pan and transfer to a cutting board to rest while making the sauce.
Pour off excess fat from the roasting pan into a heatproof container, place the pan over medium heat, add chicken stock to deglaze and scrape up browned bits, then reduce the liquid slightly.
Whisk prepared mustard and heavy cream into the reduced stock and simmer gently until the sauce thickens enough to coat the back of a spoon; finish by whisking in a small amount of unsalted butter off the heat if desired.
Slice the rested pork belly into portions, arrange with the sautéed swiss chard and shiitake, spoon the mustard-cream pan sauce over the meat, and serve with quick-pickled radish on the side.

Tips

Pro tip

Score and thoroughly dry the pork belly skin before roasting to encourage crisping during the high-heat finish.
Slice the radish very thin for fast pickling and a crisper texture in the finished plate.
If the pan sauce looks too sharp after adding mustard, finish with a small amount of unsalted butter to round the flavor.

Frequently asked questions

What can I use instead of shiitake mushrooms?: Use cremini mushrooms or portobello as a substitute. They will deliver a firmer texture and a milder, earthier flavor compared with shiitake, and they hold up similarly when sautéed with butter and garlic.
Can I skip the heavy cream in the pan sauce?: Yes, omit the heavy cream and reduce chicken stock further to concentrate the flavor, then whisk in prepared mustard to finish. The sauce will be leaner and more intensely savory without the cream, so adjust seasoning accordingly.
The pork belly skin didn't crisp—what should I do?: Return the roast to a very hot oven or use a broiler for a few minutes to finish the surface. Make sure the skin is dry before the high-heat step and watch closely while crisping to prevent burning.
My mustard-cream sauce is too thin—how do I thicken it?: Simmer the sauce gently to reduce it until it coats the back of a spoon. If you need a quicker fix, whisk in a small amount of unsalted butter off the heat to enrich and slightly thicken the sauce.
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

Net carbs Fat Protein

5 gNet carbs

82.8 gProtein

115.9 gFat

2.9 gFiber

1424.1Calories

Electrolytes

Na2706 mgSodium

K1207 mgPotassium

Mg106 mgMagnesium

Minerals

Calcium: 220 mg
Iron: 4.63 mg
Magnesium: 106 mg
Phosphorus: 666 mg
Potassium: 1207 mg
Zinc: 11.13 mg
Copper: 0.533 mg
Selenium: 116.5 µg

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): 1.673 mg
Riboflavin (B2): 1.367 mg
Niacin (B3): 28.16 mg
Pantothenic acid (B5): —
Vitamin B6: 1.632 mg
Folate: 21 µg
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.

469.1 g per serving

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

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Published 2 September 2026

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