Capers
Canal House's Pork Belly with Gingery Rhubarb Compote
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13 Reviews
Jessamin
December 21, 2020
This is so good! Using another commentor's question as a suggestion, I made the compote with cranberries instead of rhubarb as that's what's in season. I will continue making it that way, we loved it. The bonus with the cranberries is that you end up with a more piece-y compote closer to what is actually pictured.
sayre
November 5, 2018
This pork was so good! Served it with homemade applesauce instead of the rhubarb, potatoes, and a lemony fennel slaw. Yum!
Kevin F.
January 3, 2016
This turned out really well, despite my miss of the instructions to rinse the pork belly after the overnight rest. We will be making this again, for sure.
sianbum
May 24, 2015
This was truly superb. Best thing I've made in ages. We didn't have candied ginger, so used regular ginger instead and it was still delicious.
Rob M.
May 21, 2015
I always pour boiling water over the pork belly after scoring the fat, this makes the fat shrink a little and opens up the score marks so the heat can penetrate.
Just place the slab in a sink and pour over a kettle of boiling water.
Just place the slab in a sink and pour over a kettle of boiling water.
kaleandsalt
April 25, 2015
So I'm making this now, and the belly has been in the oven 2 hours and is nowhere near to fork tender. My husband bought 3.3 lbs, and it's an unfamiliar oven, but I'm getting worried since my in-laws are rigid about dinner time. I turned it up to 300 and hopefully that works, since the compote is delicious and I love pork belly...
Emma
April 20, 2015
It was delicious.I shall use the last part of the pork in a brioche bun with the rest of the compote, spread on top ! yum
Jordan5
February 7, 2014
Can I substitute the rhubarb with cranberries since rhubarb is out of season right mow?
jmspdx
July 17, 2013
This was truly excellent, and one of the easiest braises I've ever made. The compote is delicious with it. No, it doesn't come out with crisp-looking components like the photo (in real life, it looks more like jam), but if you use the swirl technique, and keep the spoon out of it once the rhubarb goes in, you'll have a more refined finished product.
bobbie J.
July 4, 2013
A+ on the pork belly itself. easy method: i will definitely keep this recipe and do this again. it really didn't need much else to flavor it - even a small dab of dijon would have worked with it.
B on the compote - maybe i didn't get it quite right, but the flavors didn't seem as balanced as i wanted them to be. also, my rhubarb broke down really quickly - didn't come out as nice as the photo. so, it might be my bad...
B on the compote - maybe i didn't get it quite right, but the flavors didn't seem as balanced as i wanted them to be. also, my rhubarb broke down really quickly - didn't come out as nice as the photo. so, it might be my bad...
derekp
July 7, 2013
Rhubarb cooked for 15 minutes is never going to look like what's in the photo, but it was an excellent compote, I thought. Overall a very well-written recipe.
Chef K.
June 26, 2013
Made the pork belly (changed nothing) and it turned out crispy, golden brown, and the fat just melted in my mouth. Now about that cholesterol ...
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