America's Test Kitchen Pork Belly Recipe: Celery Crown Crunch Over Smoky Herb Velout

This America's Test Kitchen pork belly recipe delivers restaurant-quality results with crispy skin and tender meat that melts in your mouth. 🔥 After years of perfecting the technique—including the crucial step of scoring the belly before curing—I’ve developed a method that transforms a simple cut into a showstopper.

The secret? A precise balance of curing time, oven temperature, and a celery crown crunch that adds texture without overpowering the smoky herb velout sauce.

The recipe begins with a foolproof curing process that infuses the pork belly with garlic, mustard, and herbs, ensuring deep flavor penetration. Unlike traditional methods that rely on long braising times, this approach uses controlled oven roasting to render the fat slowly while keeping the meat juicy and succulent.

The celery crown—made from thinly sliced celery and a light batter—adds a satisfying crunch that contrasts beautifully with the velvety sauce.

What you’ll end up with is a dish that looks as impressive as it tastes: golden, crackling skin that gives way to tender, pink meat, all topped with a crispy celery crown and a smoky herb velout that ties everything together.

This isn’t just pork belly—it’s a multi-textured masterpiece that elevates any dinner table, whether you’re serving it for a holiday feast or a weeknight celebration.

The best part? This method is repeatable and reliable, even for home cooks. No guesswork, no second attempts—just perfectly executed pork belly every time. Pair it with roasted root vegetables or a simple arugula salad to round out the meal. Let’s get cooking!

Ingredients for america's test kitchen pork belly

Precision-cured pork belly with crispy celery crown and velvety herb sauce—this is restaurant-quality at home.

The pork belly is non-negotiable here—look for thick-cut, untrimmed pieces with good marbling. Whole Foods or high-end butchers carry the best cuts, but don't overlook your local grocery store's pre-scored options if you're short on time. Score the skin in a diamond pattern with a sharp knife, cutting just through the fat layer—not into the meat. The Diamond Crystal kosher salt is essential for even curing; Morton's works, but Diamond Crystal dissolves more predictably. For the herbs, fresh is mandatory—dried won't provide the same aromatic depth in the curing paste.

No Dijon mustard? Substitute with whole-grain mustard at half the amount, though you'll lose some complexity. Running short on thyme? Swap in equal parts rosemary and sage, but taste as you go. The celery crown batter requires precise measurements—lightly beaten egg whites create the best texture. For the velout sauce, homemade vegetable stock is ideal, but low-sodium store-bought works in a pinch. The heavy cream should be full-fat for proper emulsification; half-and-half will separate. If you're making this ahead, prepare the curing paste and score the belly up to 24 hours in advance for maximum flavor infusion.

Store the cured pork belly, uncovered, on a wire rack in the refrigerator for 12-24 hours—this allows the skin to dry slightly for better crisping. The celery crown batter should be made fresh and used immediately, but you can prep the sliced celery 1 hour ahead and store it in a damp paper towel. The velout sauce can be reheated gently on the stove, but for best results, assemble the entire dish 1 hour before serving to allow flavors to meld. Leftovers? The meat keeps 3 days refrigerated, while the sauce freezes beautifully for 3 months—just reheat gently and finish with fresh herbs.

Step-by-step instructions for pork belly with celery crown crunch

Master this refined technique for perfectly rendered pork belly with crisp celery crowns and velvety herb sauce.

Place the 2 lb pork belly skin-side up on a cutting board. Using a sharp knife, score the skin in a diamond pattern, cutting through the fat layer but not into the meat. Work quickly to keep the knife sharp—dull blades tear the skin instead of cleanly scoring it.

In a small bowl, combine 0.5 cup Diamond Crystal Kosher Salt, 6 cloves minced fresh garlic cloves, 0.25 cup yellow mustard, 1 tbsp finely chopped fresh thyme leaves, 1 tbsp finely chopped fresh rosemary sprigs, and 1 tsp freshly cracked black peppercorns. Rub this mixture evenly over the scored pork belly, pressing it into the cuts and all surfaces. This curing process creates the perfect balance of saltiness and herbaceous depth.

Place the pork belly on a wire rack set over a baking sheet, skin-side up. Refrigerate uncovered for 12-24 hours, flipping halfway through. The surface should develop a dry, white crust—this is your signal that the curing is working. Don't rush this step; proper curing prevents a bland, watery final product.

Preheat your oven to 325°F. Remove the pork belly from the refrigerator and let it sit at room temperature for 30 minutes before cooking. This ensures even cooking throughout. Place the pork belly fat-side down on a rimmed baking sheet lined with parchment paper, skin-side up.

Roast for 2 hours until the internal temperature reaches 145°F and the fat has rendered about 75% of its original volume. You'll see the fat pooling in the pan—this is the golden liquid that will become your velout sauce. The skin should be golden brown but not yet crisp. If it browns too quickly, tent loosely with foil.

Remove from the oven and let rest for 30 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice remains moist. The pork belly should be fork-tender with a crispy skin that shatters when pressed.

While the pork belly rests, prepare the celery crowns. Thinly slice the 2 whole celery stalks into 1/8-inch thick rounds. In a small bowl, whisk together 0.25 cup all-purpose flour, 1 whole large egg separated (reserve the yolk for later), and 1 tbsp cold water to form a light batter.

Dip each celery round into the batter, coating both sides lightly. Arrange them on a parchment-lined baking sheet, leaving 1 inch between each piece. Bake at 400°F for 12-15 minutes until golden brown and crisp. They should hold their shape but still have a slight crunch. Remove and let cool on a wire rack.

In a small bowl, whisk together the reserved egg yolk and 1 tbsp cold water. Brush this lightly over the cooled celery crowns just before serving to add a delicate shine and extra crispiness.

Return the rendered pork belly fat to the baking sheet and place it in the oven at 300°F for 10 minutes to melt completely. Strain the fat through a fine-mesh sieve into a saucepan, discarding any solids. Place the saucepan over medium heat and bring to a gentle simmer.

Add 1.5 cups vegetable stock and 0.5 cup heavy cream to the pan. Simmer for 8-10 minutes until the sauce thickens slightly and coats the back of a spoon. Stir in 2 tbsp cold unsalted butter and 0.25 cup extra-virgin olive oil, whisking until the sauce becomes silky and glossy.

Season with additional salt and pepper if needed, then stir in 0.25 cup chopped fresh parsley leaves. Keep the sauce warm over low heat until ready to serve.

Slice the rested pork belly into ¼-inch thick slices, cutting against the grain for maximum tenderness. Arrange the slices on a warm platter, skin-side up. Spoon the velout sauce generously over the pork belly, allowing it to pool slightly around the edges.

Place the crisp celery crowns around the pork belly, fanning them out for visual appeal. Garnish with additional chopped fresh parsley leaves and a final drizzle of extra-virgin olive oil. Serve immediately with the remaining sauce on the side for dipping. Each bite should deliver crispy skin, tender meat, crunchy celery crowns, and velvety herb-infused sauce in perfect harmony.

Make-ahead tips for this dish

Curing Ahead

The curing process is where flavor development begins, and you can absolutely prep this ahead.

Mix your curing paste—0.5 cup Diamond Crystal kosher salt, 6 minced garlic cloves, 0.25 cup Dijon mustard, and herbs—and store it in an airtight container in the fridge for up to 5 days.

When ready, simply rub it onto the scored pork belly and refrigerate uncovered for 12-24 hours. This step is non-negotiable for flavor, so don’t skip it! 🌿

Partial Cook Prep

Save time by prepping the pork belly up to the roasting stage. After curing, place the belly on a wire rack in the fridge overnight. The next day, preheat your oven to 325°F, then roast the belly for 1.5 hours before pausing.

Wrap it tightly in pink butcher paper (or foil) and refrigerate for up to 2 days. When ready to finish, return it to the oven at 325°F for another 30-45 minutes until the internal temp hits 145°F.

This method keeps the meat juicy and the skin pliable for crisping later. 🔥

Sauce Prep

The velout sauce can be made 2 days ahead and stored in the fridge. After simmering the stock and cream, let it cool completely before transferring to an airtight container.

When reheating, warm it gently over low heat and finish with 2 tbsp cold butter and 0.25 cup olive oil just before serving to restore its silky texture. Pro tip: Skim any congealed fat from the surface before reheating for the cleanest results. ✨

Celery Crown Shortcut

Prep the celery crowns 1 day ahead by slicing the stalks and storing them in a sealed container with a damp paper towel to prevent drying. When ready to use, dip them in the batter and bake fresh—this ensures maximum crispiness.

For an extra shortcut, use pre-sliced celery from the grocery store (look for the freshest stalks) to save 10 minutes of prep time. 🥬

Reheating Leftovers

Leftover pork belly reheats beautifully but requires care to maintain texture. Slice the leftovers and reheat in a 400°F oven for 10-15 minutes on a wire rack (no covering!) to restore crispiness.

For the sauce, warm it gently on the stove, then finish with a splash of heavy cream to refresh its richness. Store leftovers in airtight containers for up to 3 days—the meat stays tender, and the sauce remains velvety when reheated properly. ❄️

Make-Ahead Assembly

For a stress-free dinner, assemble the entire dish 1 hour before serving. Slice the pork belly, arrange it on a platter, and top with the warm velout sauce. Place the crisp celery crowns around the edges and garnish with fresh parsley.

The flavors meld beautifully during this resting time, and the celery crowns stay crisp if kept at room temperature. This is perfect for holiday feasts or when you want to focus on hosting instead of cooking. 💫

Frequently asked questions