Pork belly with spring vegetables and lemon ricotta

A harmonious balance of rich and fresh flavours that celebrates spring’s finest produce. Crispy pork belly with spring vegetables and lemon ricotta brings the season to your table. Tender meat with crackling skin sits alongside vibrant asparagus, peas and carrots, all lifted by zesty lemon ricotta.

Nutri-Score C. This pork belly recipe with spring vegetables offers a balanced meal. While the pork belly provides protein and rich flavour, the seasonal vegetables add fibre, vitamins and freshness. The lemon ricotta contributes creaminess with moderate fat content. Enjoy as part of a varied diet.

Estimated per serving: 650 kcal, 45g fat (15g saturates), 28g carbs (8g sugars), 6g fibre, 35g protein, 1.2g salt

Method

1. Prepare the lemon ricotta the night before (5 mins active, overnight draining – make ahead): Mix the ricotta, lemon thyme leaves, lemon zest and a pinch of salt in a bowl. If your ricotta is quite wet, pop it into a muslin-lined colander over a bowl to drain overnight in the fridge – this concentrates the flavour and gives a lovely creamy texture. If it’s already thick, you can use it straight away, but the overnight rest really lets the zesty lemon and herbal notes shine through.
2. Season the pork belly (10 mins): Preheat your oven to 220°C/200°C Fan/Gas 7. In a pestle and mortar, pound the garlic cloves, lemon zest and fennel seeds into a fragrant paste. Rub this mixture all over the scored pork belly, massaging it into the scores – this helps the flavours penetrate and encourages that gorgeous crackling. Season generously with salt and place the pork on a wire rack set inside a roasting tray with a little water in the base to prevent smoking.
3. Roast the pork belly in stages (3 hours total, mostly hands-off – overlap with veg prep): Start with 30 minutes at the high heat to crisp the skin. Then reduce the oven to 190°C/170°C Fan/Gas 5 and cook gently for 2 hours – this slow roast renders the fat and makes the meat meltingly tender. Halfway through this stage, squeeze the lemon juice over the skin to help it crisp and add brightness. Finally, crank the oven back up to 220°C/200°C Fan/Gas 7 for the last 30 minutes to blister and perfect that crackling. Once done, let the pork rest while you prepare the vegetables – this keeps the juices locked in.
4. Whisk the vinaigrette (5 mins, can do while pork rests): In a small bowl or jug, combine the olive oil, muscatel vinegar, lemon juice, Dijon mustard and finely chopped garlic. Whisk until emulsified and season to taste. This zesty dressing ties all the spring elements together beautifully.
5. Cook the spring vegetables (10 mins, while pork rests – can prep ahead): Bring a saucepan of salted water to the boil. Blanch the asparagus, broad beans, peas, spring onions, carrots and Jersey Royal potatoes just until tender-crisp – about 3-4 minutes. Drain well and toss immediately with most of the vinaigrette to keep them vibrant and glossy. You can prep these vegetables ahead and just refresh in boiling water when ready to serve.
6. Assemble and serve (5 mins): Cut the rested pork belly into bite-sized cubes, keeping those precious crackling pieces intact. Spoon the dressed spring vegetables onto a warmed serving plate, dot with spoonfuls of the lemon ricotta, and scatter the pork belly on top. Drizzle with any resting juices from the pork and the remaining vinaigrette for a final flourish of flavour.

• Chef’s tip: For extra-crispy crackling, pat the pork skin completely dry before seasoning and avoid covering the meat while it rests. The contrast between the rich, unctuous pork belly and the bright, zesty lemon ricotta is what makes this spring dish truly special – don’t skip the resting time, as it allows the flavours to settle and the meat to stay juicy.