Roasted pork belly
Crisp, crackly pork belly with a juicy, tender bite.
Herb-garlic relish glazes every slice, rich and fragrant.
Roasted to a golden, irresistible finish that steals dinner.
dinner ⏱ 180 min 900 kcal / portion 2.0 g carbs / portion (estimated) 🔗 Original source
Legend
ingredient
produce
🔥 oven
🍳 stove
🔪 preparation
🌀 mixing
🍽 assembly
⏳ waiting
waiting time between steps
finished dish
Preparation steps
- heat the oven to 250°C
- purée thyme, rosemary, garlic and olive oil roughly
- lay pork belly skin-side down in a tray
- sprinkle salt and pepper on the pork belly skin-side down
- spread the herb mixture evenly over the meat, pressing it on
- turn the pork belly skin-side up and wipe the skin dry
- sprinkle salt on the skin and roast for 1 hour, turning the tray every 20 minutes
- turn the oven down to 170°C and pour in the white wine while avoiding the pork skin, then roast for 1 hour
- if the belly starts turning black, cover it with foil
- turn the oven down to 110°C and roast for 1 hour until the skin crackles completely and thoroughly dried
- remove the pork belly and divide it into rib segments
- serve roasted pork belly with relish on the side
