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Herb Roasted Pork Belly with Shallot Mustard Sauce

Course Main Course
Cuisine American
Keyword pork
Total Time 1 hour 45 minutes
Servings 2
Author Cherry on My Sundae


Herb roasted pork belly

  • 2 lb pork belly skin on
  • salt and pepper
  • 2 garlic cloves finely chopped
  • juice of ½ lemon
  • 1 tablespoon dijon mustard
  • ½ cup water
  • ¼ cup olive oil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Italian seasoning
  • ½ cup white wine such as Chardonnay

Shallot mustard sauce

  • 1 tablespoon oil
  • 1 shallot finely chopped
  • 1 garlic clove finely chopped
  • ½ cup braising liquid
  • ½ tablespoon dijon mustard
  • 2 sage leaves
  • 1 tablespoon butter
  • salt and pepper


  • Prepare marinade for pork belly. Season the pork belly with salt and pepper. Combine minced garlic with juice of ½ lemon, 1 tablespoon dijon mustard, ½ cup water, ¼ cup olive oil, 1 teaspoon red pepper flakes, an 1 teaspoon Italian seasoning, stirring to combine. Pour marinade over pork belly and marinade for at least 1 hour or overnight. Let come to room temperature for 30 minutes before braising.
  • Place pork skin side facing up in the instant pot along with the marinade and ½ cup white wine. Set options to pressure cook on high for 1 hour. Release steam when 1 hour has ended. Pork belly should be fork tender and easily tear apart.
  • Remove pork belly from the instant pot. Heat medium non-stick pan over medium-high heat. Add 1 tablespoon oil and carefully lay pork belly, fat side down on the pan. Sear until browned and caramelized about 3-5 minutes. Remove from pan and let rest for 10 minutes.
  • In the same pan, add shallot and garlic and saute for 30 seconds or until lightly browned. Add ½ cup of the braising liquid, ½ tablespoon mustard and 2 sage leaves. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add butter and season with salt and pepper. Slice pork belly into slices and serve with shallot mustard sauce.