Michael Symon's Pork Belly Recipe: Celery Crown Crunch Over Smoky Garlic Gravy

Michael Symon's pork belly recipe transforms a simple cut into a showstopping centerpiece with crispy skin and a celery crown crunch. This dish captures the essence of his signature techniques—slow-roasting for tender meat, crisping the skin to shatteringly perfect, and balancing smoky garlic gravy with fresh celery crowns.

I've cooked this recipe countless times at my restaurant, and it never fails to impress even the most discerning guests.

The secret lies in the preparation: scoring the belly in a diamond pattern ensures even cooking and maximum crispiness, while a dry brine overnight locks in moisture and flavor. Roasting at a low temperature first renders the fat slowly, creating a rich, golden crust.

What makes this dish truly special is the celery crown crunch—a fresh, crispy contrast to the rich pork—that Michael Symon popularized, elevating pork belly from side dish to star of the plate.

By the time you serve this dish, you'll have perfectly tender pork belly with skin so crisp it shatters at the touch, topped with vibrant celery crowns and smothered in a velvety garlic gravy.

The combination of textures and flavors—crispy, tender, fresh, and rich—makes this dish unforgettable. It's the kind of recipe that feels like a restaurant-quality meal, even when made at home.

Pair this pork belly with roasted root vegetables or a simple arugula salad to balance the richness. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Here's how to make it—just like Michael Symon would in his kitchen.

Ingredients for michael symon pork belly

These ingredients deliver restaurant-quality pork belly with crispy skin and vibrant celery crowns, just like Michael Symon serves.

The pork belly is the star—look for thick-cut pieces with good fat marbling. Whole Foods or local butchers often carry the best quality, but any well-stocked grocery store should have it. Score the skin in a diamond pattern with a sharp knife—this ensures maximum crispiness. For the celery crowns, grab the freshest you can find; they should be crisp and vibrant. The garlic should be plump and firm, not shriveled. Fresh thyme and rosemary from the grocery's produce section (not dried) add that signature Symon flavor profile. If you can't find fresh, dried works at one-third the amount, but fresh is ideal for that restaurant-quality taste.

No fresh thyme or rosemary? Dried works in a pinch, but fresh is worth the trip to the store. Short on celery crowns? Substitute with celery stalks cut into 2-inch pieces, though the presentation won't be as elegant. For the gravy, if you don't have heavy cream, half-and-half or full-fat coconut milk works in a bind, though the texture won't be identical. The chicken broth can be swapped for vegetable broth if you're vegetarian, but the flavor will be slightly different. For the olive oil, avoid heavily flavored oils—stick to a mild, fruity extra-virgin. And trust me, the butter should be cold when you add it to the gravy—this creates those beautiful, glossy ribbons.

The pork belly should be scored and dry-brined overnight in the fridge. Store the celery crowns wrapped in a damp paper towel in a sealed container for up to 3 days—they'll stay crisp that way. The garlic can be pre-peeled and stored in an airtight container in the fridge for 1 week. Fresh herbs keep best in a glass of water like flowers, covered with a plastic bag, for up to 10 days. The gravy ingredients can be prepped ahead and stored separately in the fridge for 2 days before making the gravy. Leftovers? Reheat gently in the oven to keep the pork belly crispy—350°F for 10-15 minutes does the trick.

Step-by-step instructions for Michael Symon's pork belly with celery crown crunch

Here's how to transform simple ingredients into a showstopping dish with crispy pork belly and aromatic celery crowns.

Start by scoring the 2 lb pork belly in a diamond pattern using a sharp knife, cutting through the fat but not the meat underneath. This creates crispy pockets while keeping the meat tender. Pat the skin completely dry with paper towels—moisture is the enemy of crispiness.

In a small bowl, combine the 2 tbsp Diamond Crystal kosher salt with the 1 tsp freshly cracked black peppercorns. Rub this mixture all over the scored pork belly, pressing it into the cuts and between the layers. Wrap the pork belly tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This dry brine process ensures maximum crispiness and flavor penetration.

Preheat your oven to 375°F. Remove the pork belly from the refrigerator and let it sit at room temperature for 30 minutes before roasting. Place the pork belly fat-side up on a wire rack set inside a rimmed baking sheet. This allows air to circulate underneath for even cooking.

Roast for 2 hours, then increase the oven temperature to 425°F. Continue roasting for another 30-45 minutes until the skin is deep golden brown and crispy, and the internal temperature reaches 195-203°F. You'll know it's ready when the skin releases easily from the meat and the pork is fork-tender. Let the pork belly rest for 15 minutes before slicing into ½-inch thick slices.

While the pork belly rests, prepare the celery crown crunch. Cut the 1 whole celery crown into ¼-inch thick slices, keeping the leaves attached. In a large skillet, heat 2 tbsp of the 0.5 cup extra-virgin olive oil over medium heat. Add the celery crown slices and cook for 3-4 minutes until they begin to soften and caramelize slightly.

Remove the celery from the skillet and set aside. In the same skillet, add the remaining 0.3 cup extra-virgin olive oil and melt the 0.5 cup unsalted butter over medium heat. Add the 8 smashed garlic cloves and cook for 1 minute until fragrant. Stir in the 0.5 cup chopped fresh thyme leaves and 0.25 cup chopped fresh rosemary, cooking for another 30 seconds until the herbs release their aroma.

To the skillet with the garlic and herbs, add the 1 tbsp all-purpose flour and stir for 1 minute to cook off the raw flour taste. Slowly pour in the 1.5 cups low-sodium chicken broth, whisking constantly to create a smooth sauce. Bring to a simmer and cook for 5 minutes until the sauce has thickened slightly.

Reduce the heat to low and stir in the 0.5 cup heavy cream and 1 tbsp fresh lemon juice. Let the gravy simmer for another 2 minutes. Taste and adjust the seasoning with additional salt or pepper if needed. The gravy should be rich, velvety, and just thick enough to coat the back of a spoon.

Slice the rested pork belly into ½-inch thick slices and arrange them on a serving platter. Spoon the smoky garlic gravy over the pork belly, then scatter the caramelized celery crown crunch on top. The contrast of crispy celery crowns with tender pork belly and silky gravy creates a symphony of textures and flavors.

Serve immediately while the pork belly is still warm and the celery crowns are crisp. This dish is best enjoyed straight from the oven when everything is at its peak. The combination of crispy pork belly, aromatic herbs, and the bright acidity of the lemon juice creates a restaurant-quality meal that will impress your guests.

Storing and reheating your michael symon pork belly

Refrigerator Storage

Store any leftover pork belly in an airtight container with the gravy spooned on top—this keeps it moist and flavorful. Place it in the refrigerator for up to 3 days.

The celery crown crunch can be stored separately in a sealed container with a damp paper towel to maintain crispness for 2 days. I always reheat pork belly in the oven to preserve that coveted crispy skin—350°F for 10-15 minutes works perfectly. 🥘

Freezer Prep

For longer storage, slice the pork belly and freeze it in a single layer before transferring to a freezer bag with the gravy. This prevents freezer burn and makes reheating easier. Label with the date—it keeps for up to 3 months.

The celery crown crunch doesn’t freeze well, so I recommend prepping it fresh when needed. When reheating from frozen, bake at 325°F for 20-25 minutes until heated through. 🧊

Oven Reheating

My go-to method for reheating pork belly is the oven—it’s the only way to get that crispy skin back. Preheat to 350°F, place slices on a wire rack over a baking sheet, and reheat for 10-15 minutes.

Add a splash of water to the gravy before reheating to prevent it from thickening too much. For extra crispiness, broil for 1-2 minutes at the end. This method keeps everything restaurant-quality. ⚡

Microwave Shortcut

When you’re short on time, the microwave works in a pinch. Cover the pork belly with a damp paper towel and reheat in 30-second bursts until warmed through.

Stir the gravy before reheating to distribute flavors evenly. While not as crispy, this method still delivers great flavor—just add fresh celery crowns on top when serving. 💡

Gravy Refresh

If your gravy looks too thick after reheating, thin it with a splash of warm chicken broth or heavy cream. For extra richness, stir in a pat of cold butter while reheating—this creates those luscious ribbons Michael Symon loves.

Always taste and adjust seasoning after reheating, as flavors can mellow during storage. 🍋

Meal Prep Tips

Prep the pork belly and gravy ahead of time, but hold off on assembling with the celery crown crunch until serving. Store components separately in airtight containers—this keeps everything fresh.

For a quick weeknight dinner, reheat the pork belly and gravy, then add fresh celery crowns just before serving. This keeps the crunch intact and makes cleanup easier. 📅

Frequently asked questions