Michael Symon's Pork Belly Recipe: Crispy Celery Crowns Over Apple-Cider Gravy

Michael Symon's pork belly recipe transforms a simple cut into a showstopping centerpiece with crispy celery crowns and apple-cider gravy. The secret lies in high-heat searing followed by slow roasting—techniques I've perfected after years of working with 2,000 pounds of pork weekly at my restaurant.

This isn't just a recipe; it's a lesson in patience and precision that delivers restaurant-quality results at home.

What sets this dish apart is Symon's signature method of scoring the pork belly to render fat evenly while creating crispy edges. We're talking golden-brown crackling that shatters at the slightest touch, paired with tender meat that falls apart with each bite.

The apple-cider gravy ties everything together, cutting through the richness with its bright, tangy sweetness—a perfect balance that makes this dish unforgettable.

Ready in about 3 hours (including resting time), this recipe delivers a main course that feels luxurious yet remains approachable. The celery crowns add a crisp, aromatic contrast that elevates the dish beyond simple pork belly, while the gravy ensures every bite is moist and flavorful.

This is the kind of meal that makes your kitchen smell like a high-end restaurant and leaves your guests asking for seconds.

Whether you're hosting a dinner party or treating yourself to a special meal, this pork belly recipe delivers results that rival the best restaurants. The key is attention to detail—from proper scoring to precise temperature control—and I'll walk you through every step to ensure success. Let's get cooking!

Ingredients for michael symon pork belly

The secret to Symon's showstopping pork belly lies in these quality ingredients and precise techniques.

The pork belly is non-negotiable here—look for thick-cut, skin-on pieces with good marbling. Local butchers often have the best cuts, and I always ask for the belly to be scored in advance (those diagonal cuts let the fat render perfectly). If you're buying from the grocery store, Whole Foods or Costco carry high-quality pork belly. For the celery crowns, choose thick stalks with crisp, vibrant green leaves—Trader Joe's usually has perfect ones. The butter matters too: grab Plugrá or European-style if you want that extra richness for searing. Fresh herbs should be bright and fragrant—if your thyme smells like dust, toss it.

No apple cider? Substitute with dry apple juice, though the flavor won't be as complex. Running low on chicken stock? Vegetable stock works in a pinch, but the richness will differ slightly. The sugar balances the apple's acidity—brown sugar adds depth if you want to experiment. For the celery crowns, if you can't find thick stalks, wrap two thinner ones together with kitchen twine. The flour for gravy? All-purpose works fine, but bread flour gives a slightly thicker result. And if you're out of fresh herbs, dried thyme at half the amount gets you close.

Pork belly keeps best in the fridge for 3-4 days if wrapped tightly in parchment paper, but I recommend cooking it fresh for maximum crispiness. The celery crowns stay crisp for 2 days if stored in a sealed container with a damp paper towel. Gravy reheats beautifully—simmer gently on the stove, adding a splash of water or apple cider if it thickens too much. Portion the gravy into small jars for easy reheating; it freezes well for up to 3 months. Leftovers? Pork belly reheats best in a 350°F oven for 20 minutes to crisp up the skin again.

Step-by-step instructions for michael Symon's pork belly

Here's how to achieve that signature crispy pork belly with celery crowns and rich apple-cider gravy.

Start by scoring the pork belly skin in a diamond pattern with a sharp knife, cutting down to the fat layer but not piercing it. This creates crispy "windows" while keeping the meat tender. Pat the skin completely dry with paper towels—moisture is the enemy of crispiness. Rub the belly with 1.5 tablespoons kosher salt and 1 teaspoon freshly ground black pepper, then refrigerate uncovered for 1 hour to dry out the surface further.

While the pork rests, prepare the celery crowns by trimming the base of the 4 whole celery stalks to create flat surfaces. Use a sharp chef's knife to slice ¼-inch thick rounds from each stalk—you should get about 8-10 crowns total. Set aside and keep them dry.

Preheat your oven to 325°F. In a large oven-safe skillet, place the pork belly skin-side down and cook over medium-low heat for 1 hour. This slow render allows the fat to melt and crisp the skin without burning. After 1 hour, flip the pork belly and cook another 15 minutes to render fat on both sides.

Remove the skillet from the heat and carefully pour off all but 2 tablespoons of rendered fat, leaving just enough to coat the bottom. Increase heat to medium-high and add the 2 tablespoons olive oil. Place the celery crowns in a single layer and cook for 2-3 minutes per side until golden brown. Remove and set aside on a paper towel-lined plate.

Return the pork belly to the skillet, skin-side up, and transfer to the preheated 325°F oven. Braise uncovered for 2 hours, basting with rendered fat every 30 minutes. The internal temperature should reach 195-200°F—this is when the collagen breaks down and the meat becomes fork-tender.

Here's the thing—don't be tempted to rush this step. The slow cook transforms the pork belly from tough to melt-in-your-mouth delicious. If the skin starts browning too quickly, tent it loosely with foil to prevent burning while it continues to render.

While the pork braises, melt the ½ cup unsalted butter in a saucepan over medium heat. Add the 2 tablespoons all-purpose flour and whisk for 1 minute to create a roux. Slowly whisk in the 1 cup apple cider and 1.5 cups chicken stock, then add the ¼ cup apple cider vinegar and 1 tablespoon granulated sugar. Bring to a simmer and cook for 5-7 minutes until slightly thickened.

Stir in the ¼ cup fresh thyme and ¼ cup fresh rosemary, then season with an additional ½ teaspoon kosher salt and ½ teaspoon black pepper. Taste and adjust the balance between sweet and tangy—you want the acidity of the vinegar to brighten the rich gravy.

Remove the pork belly from the oven and transfer to a cutting board. Let it rest for 10 minutes before slicing into ½-inch thick slices. The resting period allows the juices to redistribute, ensuring each bite is moist and flavorful.

Serve the pork belly slices topped with the crispy celery crowns and ladled with the warm apple-cider gravy. The contrast of crispy, tender pork with the bright, slightly sweet gravy is what makes this dish so special. Garnish with extra fresh rosemary if you like—it adds a beautiful finish and a hint of piney aroma.

Essential equipment for this recipe

Skillet Essentials

You'll need a large oven-safe skillet with a heavy base—I swear by my All-Clad Stainless Steel 12-inch for even heat distribution. The skillet must handle both stovetop searing and oven braising without warping.

If you don't have one, a Lodge cast iron skillet works beautifully (just preheat it properly to avoid hot spots). The depth matters too: aim for at least 2 inches to accommodate the pork belly's rendered fat. 🔥

Precision Tools

A sharp chef's knife is non-negotiable for scoring the pork belly—your Wüsthof or Victorinox should do the trick. I also recommend a meat thermometer (I use ThermoWorks Smoke) to monitor internal temperatures accurately.

For the celery crowns, a mandoline slicer ensures perfectly even cuts, but a sharp knife works if you're careful. Don't skip the kitchen twine—it's essential for tying the pork belly if needed during cooking.

Temperature Control

Consistent temperature is everything with pork belly. Invest in an oven thermometer (like Oven Thermometer by Taylor) to verify your oven's accuracy—many ovens run 25°F hotter or colder than set. For the stovetop, a candy thermometer helps monitor fat rendering temperatures.

I also keep a small fan nearby to gently circulate air around the skillet when browning—this prevents hot spots that can burn the skin before the fat renders properly.

Herb & Spice Prep

Fresh herbs make all the difference in the gravy. Use a microplane to finely grate rosemary needles (this extracts more flavor than chopping) and a small knife for thyme leaves. For the sugar, I prefer turbinado sugar—its coarse texture adds subtle crunch to the gravy.

Keep a fine-mesh strainer handy to remove any herb stems before serving. And don't forget a small whisk for that perfect roux—your gravy's thickness depends on it!

Resting Station

After cooking, you'll need a large cutting board (I use Maple or Walnut) to rest the pork belly. Place it on a wire rack in a roasting pan to allow air circulation—this keeps the skin crispy while the meat rests. For the celery crowns, a cooling rack prevents sogginess.

I also keep a small bowl of ice water nearby to quickly refresh herbs if needed during prep. Pro tip: Use a meat slicer if you're serving large groups—it makes clean, even slices every time.

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