Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks

Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks

Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks

Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and LeeksKyle Johnson

A roast of fresh pork belly is common fare both in Finland and in the American Midwest. The author slow-roasts the belly, then slices and sears it, crisping the meat in its own renderings. “Fresh dill in the pickled vegetable side dish is my own addition,” she says. “Traditionally, they might use dry dill instead of fresh in the winter in Finland.”