Roasted Pork Belly with Rosemary Potatoes
Roasted Pork Belly with Rosemary Potatoes
Ingredients
For the Roasted Pork Belly
- 2 pounds pork belly, skin on, boneless
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Rosemary Potatoes
- 1 1/2 pounds Yukon Gold potatoes, scrubbed, cut into 1-inch pieces
- 2 tablespoons fresh rosemary, finely chopped
- 3 garlic, cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large roasting pan with parchment paper or foil for easier cleanup.
⏱️ 15 min•🌡️ 400
- 2
Prepare the pork belly: Using a very sharp knife or a razor blade, score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Pat the pork belly thoroughly dry with paper towels. This is crucial for crispy skin.
⏱️ 5 min
- 3
Rub the pork belly all over with 1 tablespoon of olive oil, then generously season the skin side with kosher salt and black pepper, ensuring the salt gets into the scored crevices.
⏱️ 3 min
- 4
Place the seasoned pork belly, skin side up, in the prepared roasting pan. Roast for 30 minutes at 400°F to begin crisping the skin.
⏱️ 30 min•🌡️ 400
- 5
After 30 minutes, reduce the oven temperature to 325°F and continue roasting the pork belly for 1 hour.
⏱️ 60 min•🌡️ 325
- 6
While the pork belly is roasting, prepare the rosemary potatoes. In a large bowl, combine the cut potatoes, chopped fresh rosemary, minced garlic, 2 tablespoons of olive oil, kosher salt, and black pepper. Toss until the potatoes are evenly coated.
⏱️ 10 min
- 7
After the pork belly has roasted for 1 hour at 325°F, increase the oven temperature to 375°F. Carefully add the seasoned potatoes to the roasting pan around the pork belly. Ensure the potatoes are in a single layer for even cooking.
⏱️ 5 min•🌡️ 375
- 8
Continue roasting for another 30 to 40 minutes, or until the potatoes are tender and golden brown, and the pork belly skin is puffed and crackling. Toss the potatoes halfway through this stage to ensure even browning. If the pork skin isn't fully crackled, you can increase the temperature to 425°F for the last 10-15 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 375
- 9
Once cooked, remove the pork belly from the oven and transfer it to a cutting board. Let it rest for 10 to 15 minutes before slicing. This allows the juices to redistribute, resulting in more tender meat.
⏱️ 15 min
- 10
Slice the pork belly into portions and serve immediately with the roasted rosemary potatoes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Pork Belly with Rosemary Potatoes
Ingredients
For the Roasted Pork Belly
- 2 pounds pork belly, skin on, boneless
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Rosemary Potatoes
- 1 1/2 pounds Yukon Gold potatoes, scrubbed, cut into 1-inch pieces
- 2 tablespoons fresh rosemary, finely chopped
- 3 garlic, cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large roasting pan with parchment paper or foil for easier cleanup.
⏱️ 15 min•🌡️ 400 - 2
Prepare the pork belly: Using a very sharp knife or a razor blade, score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Pat the pork belly thoroughly dry with paper towels. This is crucial for crispy skin.
⏱️ 5 min - 3
Rub the pork belly all over with 1 tablespoon of olive oil, then generously season the skin side with kosher salt and black pepper, ensuring the salt gets into the scored crevices.
⏱️ 3 min - 4
Place the seasoned pork belly, skin side up, in the prepared roasting pan. Roast for 30 minutes at 400°F to begin crisping the skin.
⏱️ 30 min•🌡️ 400 - 5
After 30 minutes, reduce the oven temperature to 325°F and continue roasting the pork belly for 1 hour.
⏱️ 60 min•🌡️ 325 - 6
While the pork belly is roasting, prepare the rosemary potatoes. In a large bowl, combine the cut potatoes, chopped fresh rosemary, minced garlic, 2 tablespoons of olive oil, kosher salt, and black pepper. Toss until the potatoes are evenly coated.
⏱️ 10 min - 7
After the pork belly has roasted for 1 hour at 325°F, increase the oven temperature to 375°F. Carefully add the seasoned potatoes to the roasting pan around the pork belly. Ensure the potatoes are in a single layer for even cooking.
⏱️ 5 min•🌡️ 375 - 8
Continue roasting for another 30 to 40 minutes, or until the potatoes are tender and golden brown, and the pork belly skin is puffed and crackling. Toss the potatoes halfway through this stage to ensure even browning. If the pork skin isn't fully crackled, you can increase the temperature to 425°F for the last 10-15 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 375 - 9
Once cooked, remove the pork belly from the oven and transfer it to a cutting board. Let it rest for 10 to 15 minutes before slicing. This allows the juices to redistribute, resulting in more tender meat.
⏱️ 15 min - 10
Slice the pork belly into portions and serve immediately with the roasted rosemary potatoes.
⏱️ 2 min