The OVEN-ROASTED PORK BELLY WITH POTATOES is a rustic and hearty main course, perfect for family lunches or Sunday dinner. The pork belly, slow-roasted in the oven, becomes incredibly tender inside while the surface turns into a golden, fragrant crust that locks in all the meat’s flavor.
During cooking, the pork fat melts slowly, flavoring the potatoes roasted in the same pan. The potatoes absorb the meat juices and take on the aromas of herbs such as rosemary, garlic and black pepper, becoming soft inside and slightly crispy on the outside.
The result is a rich and fragrant dish, where the contrast between the juicy meat and the golden potatoes creates a truly irresistible balance of textures and flavors. The aroma that fills the kitchen while it cooks makes this dish even more inviting, recalling the tradition of Italian home cooking made with simple but tasty ingredients.
Easy to prepare and very satisfying, oven-roasted pork belly is also perfect as a shared dish to serve in the middle of the table, accompanied by rustic bread or a fresh salad to balance its richness. A timeless classic that charms with its simplicity and authentic flavor.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Cooking time: 1 Hour 40 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs fresh pork belly
- 1 clove garlic
- 1 sprig rosemary
- 1 teaspoon coarse salt
- 4 tablespoons extra virgin olive oil
- to taste black pepper
- 1 1/2 lbs potatoes
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
For the oven-roasted pork belly you will need
- 1 Roasting pan
- 1 Small bowl
- 1 Bowl
- 1 Knife
Preparation of oven-roasted pork belly
Score the pork belly rind with diamond-shaped cuts. Scoring the rind helps the fat render during cooking.
In a bowl, mix the minced garlic, chopped rosemary, coarse salt and pepper. Rub the entire pork belly with this aromatic mixture.
Place the meat in a large roasting pan without adding any extra fat, and roast in a preheated oven at 356°F for about 60 minutes. Turn the pork belly halfway through cooking.
Peel the potatoes and cut them into wedges. Toss them with olive oil, salt and parsley. Mix well and add them to the pan with the pork.Continue cooking for another 40 minutes, or until the pork rind is well caramelized. To make it extra-crispy, switch on the grill for the last 15 minutes of cooking.
Once the oven-roasted pork belly is ready, let the meat rest for 5 minutes outside the oven before slicing.
Tip
For a more tender pork belly, you can cover the pan with aluminum foil for the first hour of cooking, then uncover it to let it brown.
