Crispy Pork Belly with Sweet Onion Soubise and Charred Spring Onion Salsa Verde

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, March 28th, 2026

From our Culinary Team, this dish is inspired by the elegant, expressive charm of Davis Estates Zephyr.

Ingredients

Serves 4 to 6

Pork Belly

2 pounds skinless pork belly
1 cup Kosher Salt
½ cup White Sugar
½ cup Brown Sugar
2 tablespoons EVOO
1 Yellow Onion Peeled and quartered
½ cup garlic, crushed
1 bay leaf
1 quart chicken stock
Pinch of fresh black pepper

Sweet Onion Soubise

1 large Sweet Yellow Onion, Julienne
1 large bunch Spring Onions, remove the green tops and discard, then chop the white part of the onion finely
3 cloves garlic, crushed
½ cup Cauliflower, finely chopped
6oz Unsalted Butter
¼ of a medium sized Yukon gold potato sliced thinly
2 tablespoons EVOO
¼ cup water
Salt and pepper to taste

Charred Spring Onion Salsa Verde

½ cup charred spring onions
⅓ cup rice wine vinegar
¼ cup olive oil
¼ cup finely diced shallot
1 teaspoon minced garlic
2 teaspoon honey
1 cup chopped parsley
¼ cup chopped tarragon
Salt and pepper to taste

Method

Crispy Pork Belly

Note from Chef Eric “Braising Pork Belly is a 2-3 day project, but entirely worth it.”
Prepare the overnight curing rub
- Lightly score the fatty side of the belly with a sharp knife in a crisscross pattern and then rub the belly all over with the curing rub (salt, white sugar and brown sugar). Just enough to coat it.
- Transfer the belly to an airtight container and leave it in your fridge overnight.
Now it’s time to braise your pork
- In a large Dutch oven or heavy pot, sauté EVOO, yellow onion, garlic and bay leaf over low heat until lightly browned.
- Add chicken stock and black pepper, Bring to a simmer.
- Add your pork belly, cover, and cook in a 325 degree oven (fan off) for 2 hours.
- Uncover and cook for another 45 minutes until tender.
- Let the belly cool down in the liquid for at least an hour and a half before attempting to remove it.
Line a sheet tray with parchment and place the belly on the tray, add another sheet of paper on top of the belly and place a second sheet tray on top of that.
Then put that puppy in the fridge and put something heavy on the top sheet tray to press the pork belly into a more uniform dimension.
Leave the belly in the fridge overnight with the weight on top. The next day you can trim excess fat from the belly and portion it easily.
Sear the portioned belly in a heavy pan, on all sides and finish with a sprinkle of kosher salt.

Sweet Onion Soubise

In a heavy bottom pot add the olive oil and butter, and sauté the yellow onion, spring onion, cauliflower and garlic over very low heat until translucent.
Strain the butter off and reserve. Blend the cooked onions and potato in your blender and add the butter back in until you have a smooth puree. Season to taste with salt and pepper.

Charred Spring Onion Salsa Verde

Preheat oven to 350.
Remove the top third or so of the spring onions and discard. Chop the spring onions into 1/2 pieces.
On very high heat, char the chopped spring onions in a heavy cast iron or stainless-steel pan with a little bit of olive oil and salt.
When they have a good char, give them a stir and transfer the pan to the oven. Cook for about 15 minutes or until completely soft.
Let the onions cool, then chop them finely and combine them with the remaining ingredients. Shelf Life is 2 days in the fridge.

To Finish

On a warm plate, spread a generous amount of Sweet Onion Soubise. Place the Crispy Pork Belly on top. Garnish with a spoonful of Charred Spring Onion Salsa Verde. Serve immediately with a glass of Zephyr.

Crispy pork belly shines alongside sweet onion soubise and smoky spring onion salsa verde, all lifted by the playful, aromatic notes of Davis Estates Zephyr.