Crispy Pork With Seared Broccoli

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An easy pork recipe that doubles down on crispy skin.


2 1 ⁄ 4 lb. skin-on pork fillet (back loin), or substitute 1½ lb. pork fillet and 10 oz. pork skin

3 tbsp. kosher salt, plus more as needed Freshly ground black pepper

2 tbsp. olive oil, plus more as needed

2 large heads broccoli, cut into medium florets (about 7 cups)

1 tbsp. fresh lemon juice Edible flowers, such as cabbage or broccoli rabe flowers, for garnish


Make the cracklings: Preheat the oven to 400°. Remove the skin and fat from the fillet in one piece, or have your butcher do it. Cut the skin into ½-inch-thick strips.

In a medium pot of boiling water (10-12 cups), add 3 tablespoons salt and the pork skin pieces; boil for 20 minutes, then strain.

Transfer the pork skin to a baking sheet, making sure the pieces are not touching. Bake until crispy and golden brown, 40-45 minutes.

Remove the pork skin and chop into ¼-inch cubes. (Cracklings can be made up to 2 days in advance and kept in an airtight container.) Lower the oven heat to 350°.

Prepare the pork: Cut the fillet lengthwise into two equal pieces (they will be a similar shape to pork tenderloin), then tie each every 1-2 inches with kitchen twine to create even, rounded shapes. Season all over with kosher salt and black pepper.

In a large, ovenproof skillet, add 1 tablespoon olive oil and heat until very hot. Add the pork (you should hear a loud sizzle) and cook, turning the pieces occasionally, until browned on all sides, about 2 minutes per side. Transfer the pan to the oven and cook until a thermometer inserted into the center of the pork reaches about 150°, 15-20 minutes. Remove and let rest for 5 minutes.

Meanwhile, prepare the broccoli: Halve each of the florets so they have a flat side. Heat a large skillet over high heat until very hot. Add about 1 teaspoon olive oil and as many of the florets, cut side down, as will fit without crowding. Let cook, pressing down with the lid of a pan or a small plate to help them sear on one side and steam on the other, until the florets have brightened and warmed through and the cut sides are charred, 4-5 minutes (broccoli should still be crunchy). Remove and transfer to a serving bowl; season with salt. Repeat with the remaining broccoli in as many batches as needed, adding more oil to the pan each time. Drizzle the finished broccoli with 1 tablespoon each olive oil and lemon juice, and season with salt to taste; toss to coat.

Slice the pork into ½-inch-thick medallions. Sprinkle the broccoli with the flowers and chopped cracklings, and serve immediately.