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Crispy Pork Belly with Roast Potatoes and Salad Greens

A real treat, well worth trying!

150 2
Crispy Pork Belly with Roast Potatoes and Salad Greens | DonalSkehan.com, A real treat, well worth trying!

main-meals

Crispy Pork Belly with Roast Potatoes and Salad Greens

A real treat, well worth trying!

150 2
Wednesday, July 3, 2013

500g of pork belly, skin scored with a sharp blade

1 tsp of fennel seeds, lightly toasted and crushed

1 large onion, sliced in 1cm thick discs

700g of rooster potatoes, cut into cubes

A good handful of herbs, oregano, thyme, rosemary

4 cloves of garlic, in their skin

2 tbsp of rapeseed oil

2 large handfuls of salad leaves

1 tbsp of extra virgin olive oil

1 tsp of white wine vinegar or lemon juice

Sea salt and ground black pepper

 

Roasting tin

Bowl

 

150 mins
Serves 2

Pork belly and roast potatoes may not sound like simple and quick cooking but in terms of preparation, for this recipe it’s minimal. Pork belly is an inexpensive treat, which despite it’s long cooking time is easy to cook and results in tender meat and crispy crackling.  Roasted alongside onions and cubed potatoes and served with fresh greens picked from the garden, lightly dressed, the result is rather delicious.

 

Preheat the oven to 220˚C/425°F/Gas Mark 7.
Place the slices of onion on the base of roasting tin. Pat the pork belly dry with kitchen paper and rub all over with a generous amount of salt and the fennel seeds.
Arrange the potatoes and garlic cloves around the meat and drizzle with rapeseed oil to coat.
Place in the oven and cook for 20 minutes before turning the heat down to 180˚C/350°F/Gas Mark 4 and continuing to cook for a further 2 hours, until the meat is tender and the skin crisp.
Mix the olive oil and vinegar in a bowl and season with sea salt and ground black pepper. Taste and adjust accordingly.
Toss the salad leaves in the dressing just before you are ready to serve.
When the pork belly is cooked remove from the tin with the onions and slice into 1cm pieces. Toss the potatoes in the fresh herbs.
Serve the pork belly slices with the onions, roast potatoes and dressed salad leaves.
150 mins
Serves 2

Ingredients

500g of pork belly, skin scored with a sharp blade

1 tsp of fennel seeds, lightly toasted and crushed

1 large onion, sliced in 1cm thick discs

700g of rooster potatoes, cut into cubes

A good handful of herbs, oregano, thyme, rosemary

4 cloves of garlic, in their skin

2 tbsp of rapeseed oil

2 large handfuls of salad leaves

1 tbsp of extra virgin olive oil

1 tsp of white wine vinegar or lemon juice

Sea salt and ground black pepper

 

You'll Need

Roasting tin

Bowl

 

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  • Linda Phillips

    I’ve only ever cooked pork belly once, about 3 months ago, and it was a bit of a disaster !!!…..I can’t wait to try your version, as it looks SO delicious !!….You make cooking so exciting !!

  • Susan Farrell

    We tried this recipe today and I must say it’s absolutely fabulous!! I will definitely be trying this one again.

    • http://www.donalskehan.com/ Donal Skehan

      Woohoo!