Chimichurri Pork Belly

Chimichurri Pork Belly


  1. Bring a pot of water to boil (make sure it is large enough to fit pork belly). Boil pork belly for 10 minutes and then place in ice bath to stop cooking process.
  2. Place skin side down in a container and add white vinegar to bottom (just enough for the skin to be submerged in vinegar). Let sit in fridge overnight.
  3. Cover pork belly and bake for 2 hours at 400F.
  4. While in oven, make chimichurri by placing parsley, garlic, oregano, in a food processor. Blend until fine chunks achieved.
  5. Place parsley mix in bowl. Whisk in vinegar, oil, salt, sugar, pepper. Whisk until mixed and set aside in fridge.
  6. After pork is removed from oven, torch the top using the Bernzomatic torch to create a blister effect on skin.
  7. Serve pork belly with chimichurri.

What You'll Need


DuraCast™ Wide Surface Torch

Product Info


14.1 oz. Propane Hand Torch Cylinder

Product Info


  • 2 lbs. pork belly
  • 1 cup parsley
  • 5 medium cloves garlic, peeled
  • 2 tbsp oregano leaves
  • ½ cup EVOO
  • ¼ cup red wine
  • 1tsp salt
  • 1tsp sugar
  • ¼ tsp red pepper flakes
  • White vinegar
  • Salt