Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks
This twice-cooked pork belly recipe offers a taste of Finland-meets-the American Midwest.
Ingredients
- 1 5-lb. piece skinless, meaty pork belly
- 2 <sup>3</sup>⁄<sub>4</sub> tsp. kosher salt, divided
- 2 tsp. minced fresh thyme
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 1 tsp. minced fresh sage
- <sup>1</sup>⁄<sub>3</sub> cup white wine vinegar
- <sup>1</sup>⁄<sub>4</sub> cup fresh lemon juice
- 3 large strips lemon zest
- 1 tbsp. sugar
- 8 oz. king oyster mushrooms (about 12)
- 4 medium leeks (2 lb. 6 oz.), outer leaves removed
- Canola oil, as needed for searing the pork
- 1 tbsp. chopped fresh dill
- 1 tbsp. chopped fresh Italian parsley
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