Embark on a culinary adventure featuring home cooking recipes from both local chefs and renowned culinary experts in Ontario. Immerse yourself in the cultural fusions shaping Canadian cuisine and we invite you to share your exceptional recipes by submitting them to This email address is being protected from spambots. You need JavaScript enabled to view it. for a chance to be showcased in Reveal Magazine's 'Food Chronicle' category.


Presenting in our inaugural Food Chronicle, Chef Dan Craig takes center stage in Reveal Magazine, proudly serving as the Executive Chef at The Westin Harbour Castle, Toronto.

Born and raised in Ontario, Chef Dan's culinary expertise and passion for food trace back to his upbringing amidst the fresh food bounty of Huron County. Fueled by his culinary ambition, he ventured to British Columbia at the age of 18, where he graduated with honours from Canada’s Camosun College and earned a Red Seal Certification in 2004. He honed his skills at renowned establishments like The Fairmont Empress and Delta Victoria Ocean Pointe Resort and Spa.

Globally, Chef Dan worked at Sydney's top 50 restaurants, Quay and Tetsuya’s, securing victories like becoming the first Canadian to win the prestigious Chaine Des Rottiseurs Jeune Chef Concours, held in Adelaide, Australia. He trained at Le Cordon Bleu in Paris and served as Chef de Partie at the two Michelin-starred L'Abbaye St. Ambroix in France under the guidance of the legendary Chef Francois Adamski. His journey continued across Europe, staging at some of the world’s best restaurants, including the three Michelin-starred Mugaritz and Arzak in Spain.

Returning to Canada, Chef Dan made history as the youngest Executive Chef in Delta Hotels and Resorts’ history by 2009. In 2014, he led the culinary renaissance at the flagship Delta Toronto Property. Competing in the Bocuse D’or National Finals in 2015, he secured 2nd place and remains a key member of the Canadian Bocuse D’or team.

In 2016, Chef Dan helmed the Ritz Carlton, Toronto, earning the Executive Chef of the Year Award for all Marriott properties in North America in 2019. Currently, as Executive Chef at The Westin Harbour Castle, Toronto, Chef Dan oversees a team of over 60 culinarians and 6 sous chefs, managing one of the country's largest catering and beverage facilities.

Chef Dan's culinary adventures graced popular television segments on Breakfast TV, Marilyn Denis, Global TV, and CBC. Reveal Magazine invites you to explore Chef Dan's Roasted Pork Belly recipe, promising a captivating journey through the diverse and innovative realms of Canadian cuisine.

Hey there, fellow food enthusiasts!

I'm thrilled to share an incredible recipe that's bound to transform your kitchen into a haven of delicious aromas and mouthwatering flavours. Get ready to embark on a culinary adventure with me as your guide. From the precision of the ingredients to the artistry of the process, we'll be crafting a culinary masterpiece that's not just a meal but an experience. Join me in your own kitchen, and let's bring this recipe to life together. Get ready to impress your taste buds and those of your loved ones – let the cooking magic begin!



1 pc. Center Cut Ontario Pork Belly

2 tbsp. of Kosher Salt

1 tbsp. Chinese 5 Spice

1 tbsp. White Vinegar


This recipe is basic in its ingredients, but technical in its preparation. But don’t worry, you just need a little patience and care and you can have the best roast pork you have ever had!

Note: Try to get a nice even center cut of pork belly from your local butcher or try to get a nice Ontario pork cut from a local farmer!  Make sure they leave the skin on!



  1. Lightly score the skin with a very sharp knife, trying not to cut through the fat to the meat. This is very important! You just want to score the skin only.
  2. Rub the bottom of the pork belly, flesh side with a little salt and the Chinese 5 spice
  3. Rub the white vinegar on the skin side and place in our fridge, uncovered for 3 days!The vinegar helps draw out the moisture
  4. Remove the pork belly from fridge and place the 2 tbsp of Kosher salt on the skin side and put back in the fridge for 5 hours.
  5. Remove the salt from skin and then boil 1 litre of water in a separate pan
  6. Pour the boiling water over the skin of the pork and then pat it dry
  7. Heat your oven to 400 F and place the pork belly in the oven for 15 minutes.
  8. Drop the heat to 300 F and continue to cook the pork belly for approximately 30 minutes or until 165F internal temp.
  9. IF you have a broiler, place the pork belly under the broiler very quickly to puff the skin and crisp. Be very careful to keep and eye on the pork so it does not burn.Do not walk away
  10. Remove from oven, let rest for 15 minutes and enjoy!

TIP:  The skin will be so crispy that a serrated bread knife is ideal for cutting!


I hope you savour every bite of this recipe! If you happen to be in Toronto, swing by or dine at the waterfront restaurants and bars of The Westin Harbour Castle – I'll be there and would love to say hi. You may also follow me on social media for more delightful recipes to enjoy at home. Happy cooking!

Yours truly,

Dan Craig

Executive Chef, The Westin Harbour Castle, Toronto



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