How to Cook Pork Belly and Roast Potato: A Step-by-Step Guide
Are you looking for a delicious and hearty meal that’s perfect for any occasion? Look no further than pork belly and roast potatoes! This classic dish is a crowd-pleaser that’s sure to satisfy even the most discerning palate. And the best part? It’s surprisingly easy to make, even if you’re not an experienced cook.
To start, let’s talk about pork belly. This cut of meat is known for its rich flavor and tender texture, and it’s a popular ingredient in many cuisines around the world. To prepare pork belly for cooking, you’ll need to remove any excess fat and score the skin to help it crisp up in the oven. From there, you can season the meat with your favorite spices and herbs before roasting it in the oven.
Of course, no pork belly dish is complete without a side of crispy roast potatoes. To make these, you’ll need to peel and chop your potatoes before tossing them in oil and seasoning them with salt, pepper, and any other herbs or spices you like. Then, simply roast them in the oven alongside your pork belly until they’re golden brown and crispy on the outside and soft and fluffy on the inside.
- Pork belly is a rich and flavorful cut of meat that’s perfect for roasting.
- Roast potatoes make a delicious and satisfying side dish that pairs perfectly with pork belly.
- With a few simple ingredients and some basic cooking equipment, you can easily prepare a delicious pork belly and roast potato meal at home.
Piero’s Recipe from the video:
- Pork Belly Strips
- Bay Leaves
- Salt & Pepper
- Thyme & Rosemary
Understanding Pork Belly
Pork belly is a cut of meat that comes from the belly of a pig. It is a fatty and flavorful cut that is often used in various dishes, including bacon, pork belly slices, and roasted pork belly.
When purchasing pork belly, it is important to look for a piece that has a good balance of meat and fat. The fat should be evenly distributed throughout the meat and have a creamy white color. Avoid pieces that have excessive amounts of fat or a yellowish color, as these may be signs of poor quality.
One of the key things to keep in mind when cooking pork belly is that it is a fatty cut of meat. This means that it requires a slow and low cooking method to ensure that the meat is tender and the fat is rendered down.
There are several ways to cook pork belly, including roasting, braising, and frying. Roasting is a popular method that involves cooking the pork belly in the oven until it is crispy on the outside and tender on the inside. Braising involves cooking the pork belly in a liquid, such as broth or wine, until it is tender and flavorful. Frying is another option that produces crispy pork belly slices that can be used in a variety of dishes.
No matter which method you choose, it is important to season the pork belly with salt and pepper before cooking to enhance its natural flavor. You can also add additional seasonings, such as garlic, herbs, or spices, to complement the flavor of the meat.
In summary, pork belly is a delicious and versatile cut of meat that can be cooked in a variety of ways. When purchasing pork belly, look for a piece that has a good balance of meat and fat. And when cooking, remember to use a slow and low cooking method and season the meat well to bring out its natural flavor.
When it comes to cooking a delicious pork belly with roast potatoes, having the right ingredients is key. Here are the ingredients we recommend for this recipe:
For Pork Belly
- Pork belly: 1.5 kg
- Salt: 1 tbsp
- Garlic: 4 cloves
- Fennel seeds: 1 tbsp
- Olive oil: 2 tbsp
- Thyme: 2 sprigs
- Sugar: 1 tbsp
- Pepper: 1 tsp
- Onion: 1 large, roughly chopped
- Sage: 2 sprigs
- Sea salt: 1 tsp
- Bacon: 4 slices
- Rosemary: 2 sprigs
- Bay leaves: 2
For Roast Potatoes
- Potatoes: 1.5 kg, peeled and cut into large chunks
- Butter: 50 g
- Olive oil: 2 tbsp
- Egg: 1
- Beans: 400 g, drained and rinsed
- Freshly ground black pepper: 1 tsp
- Carrots: 2, peeled and chopped into chunks
- Lemon: 1, cut into wedges
- Apples: 2, cored and cut into chunks
- Rosemary: 2 sprigs
- Seasonings: to taste
- Kosher salt: to taste
To make sure you have everything you need, double-check this list before you start cooking. Having all the ingredients on hand will make the process smoother and more enjoyable.
Cooking Equipment Needed
When it comes to cooking pork belly and roast potatoes, having the right equipment can make all the difference. Here are the essential tools you’ll need to ensure your dish comes out perfectly:
An oven is a must-have when it comes to cooking pork belly and roast potatoes. We recommend preheating your oven to the appropriate temperature before you start cooking, which is usually between 300°F and 425°F depending on the recipe.
A roasting tin is a deep, rectangular pan that is perfect for roasting pork belly and potatoes. Look for a tin that is made from a sturdy material like stainless steel or cast iron, as this will help ensure even cooking.
Foil is an essential tool for cooking pork belly and roast potatoes. We recommend lining your roasting tin with foil before adding your ingredients, as this will help prevent sticking and make clean-up a breeze.
A grill is a great tool for adding a crispy finish to your pork belly. Once your pork belly is cooked, simply place it under the grill for a few minutes to crisp up the skin.
A slow cooker is a great option for cooking pork belly, as it allows you to cook the meat low and slow, resulting in a tender and flavorful dish. If you’re using a slow cooker, be sure to follow the manufacturer’s instructions for cooking times and temperatures.
Overall, having the right cooking equipment is essential for cooking pork belly and roast potatoes to perfection. With these tools in hand, you’ll be well on your way to creating a delicious and satisfying dish that’s sure to impress.
Preparation of Pork Belly
When it comes to cooking pork belly, the first step is to prepare the meat. We start by thoroughly cleaning the pork belly under cold running water and patting it dry with paper towels. Then, we score the skin with a sharp knife in a crosshatch pattern, making sure not to cut too deep into the meat.
Seasoning the Pork Belly
Once the pork belly is cleaned and scored, we season it generously with a mixture of salt, garlic, fennel, olive oil, thyme, sugar, pepper, and fennel seeds. We make sure to rub the seasoning mixture all over the meat, including the skin and the sides.
Resting the Pork Belly
After seasoning the pork belly, we let it rest for at least 30 minutes to allow the flavors to penetrate the meat. During this time, we preheat the oven to 350°F (175°C).
When it’s time to cook the pork belly, we transfer it to a roasting pan with sliced onion, sage, sea salt, rosemary, and bay leaves. We then roast the meat in the oven for 2-3 hours, depending on the size of the pork belly, until the skin is crispy and the meat is tender.
Overall, the key to preparing pork belly is to take your time and make sure that the meat is seasoned and cooked properly. By following these simple steps, you can create a delicious and flavorful dish that is sure to impress your guests.
Cooking the Pork Belly
When it comes to cooking pork belly, there are a few different methods to choose from. Depending on your preference, you can braise or roast the pork belly to achieve a tender and flavorful result. Here, we’ll cover both methods and give you some tips for getting perfect crackling every time.
Braising the Pork Belly
Braising is a great option if you want to infuse the pork belly with additional flavors. To braise the pork belly, start by preheating your oven to 325°F. Place the pork belly in a roasting tin and add enough stock to cover the bottom of the tin. Cover the tin with foil and place it in the oven.
Cook the pork belly for approximately 3-4 hours, or until it is tender. You can check the tenderness by inserting a fork into the meat. If it slides in easily, the pork belly is done. Remove the foil and increase the oven temperature to 450°F. Roast the pork belly for an additional 20-30 minutes, or until the skin is crispy and golden-brown.
Roasting the Pork Belly
Roasting the pork belly is a great option if you want to achieve perfect crackling. To roast the pork belly, start by preheating your oven to 450°F. Place the pork belly in a roasting tin and season it with salt and pepper. Roast the pork belly for 20 minutes, or until the skin is crispy and golden-brown.
Reduce the oven temperature to 325°F and continue to roast the pork belly for approximately 2-3 hours, or until it is tender. You can check the tenderness by inserting a fork into the meat. If it slides in easily, the pork belly is done. Remove the pork belly from the oven and let it rest for 10-15 minutes before slicing.
No matter which method you choose, it’s important to let the pork belly rest before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish. With these tips, you can achieve a perfectly roasted or slow-roasted pork belly every time.
Preparing the Roast Potatoes
Preparing the Potatoes
To make delicious roast potatoes, we need to start with the right type of potato. We recommend using floury potatoes, such as Maris Piper or King Edward, as they have a higher starch content and will result in crispy, fluffy potatoes.
First, we need to peel the potatoes and cut them into even-sized chunks, about 2-3cm in size. Then, we rinse them under cold water to remove any excess starch. This will help the potatoes to cook evenly and prevent them from sticking together.
Next, we need to parboil the potatoes. We place them in a large pot of cold, salted water and bring it to a boil. Once the water starts boiling, we reduce the heat and let the potatoes simmer for about 10 minutes, or until they are just starting to soften.
Roasting the Potatoes
Once the potatoes are parboiled, we drain them and let them steam dry in the colander for a few minutes. This will help to create a crispy outer layer.
In a roasting pan, we add a generous amount of olive oil, about 3-4 tablespoons, and place it in the oven to preheat at 220°C (200°C fan)/425°F/gas mark 7.
Once the oil is hot, we carefully add the potatoes to the roasting pan and toss them in the oil to coat them evenly. We season them with salt, freshly ground black pepper, and chopped rosemary.
We roast the potatoes in the preheated oven for about 45-50 minutes, or until they are golden brown and crispy on the outside and soft and fluffy on the inside. We turn them halfway through the cooking time to ensure they cook evenly.
Once the potatoes are cooked, we remove them from the oven and let them rest for a few minutes before serving. We like to sprinkle them with some sea salt flakes and a squeeze of lemon juice for extra flavor.
That’s it! With these simple steps, we can make delicious and crispy roast potatoes that will complement our pork belly perfectly.
We’ve covered how to cook pork belly and roast potatoes, but what about serving suggestions? Here are some ideas to help you enjoy your meal:
- Slices of pork belly with roast potatoes and onions: This classic combination is a crowd-pleaser. Serve the pork belly sliced and the roast potatoes and onions on the side. You can also add some steamed green vegetables, such as broccoli or green beans, to balance the richness of the pork belly.
- Pork belly and bacon rice bowl: Cook some rice and mix in some crispy bacon bits. Top with sliced pork belly and a fried egg. Drizzle with some soy sauce or teriyaki sauce for extra flavor.
- Pork belly and potato wedges: Cut some potatoes into wedges and roast them in the oven with some olive oil, salt, and pepper. Serve with sliced pork belly on top and a side salad.
- Pork belly sliders: Toast some slider buns and top with sliced pork belly, pickled vegetables, and a dollop of mayo. Serve as an appetizer or a light lunch.
- Pork belly and sweet potato mash: Boil some sweet potatoes and mash them with some butter and milk. Serve with sliced pork belly and some steamed broccoli or carrots.
Remember to always let the pork belly rest for a few minutes before slicing it. This will help the juices redistribute and make the meat more tender. You can also experiment with different marinades and spices to add more depth of flavor to your pork belly. Enjoy!
When it comes to cooking pork belly and roast potato, it’s important to be mindful of the nutritional information. Here’s what you need to know:
- Calories: Pork belly is a high-calorie food, with a single serving containing up to 585 calories, depending on the cut and the cooking method. Roast potatoes are also relatively high in calories, with a single serving containing around 170 calories. If you’re watching your calorie intake, it’s important to be mindful of portion sizes and to balance your meal with plenty of vegetables and other nutrient-dense foods.
- Protein: While pork belly is high in fat, it also contains a moderate amount of protein. A single serving of pork belly can provide up to 22 grams of protein, depending on the cut and the cooking method. Roast potatoes are not a significant source of protein, but they can contribute to your overall protein intake when combined with other protein-rich foods.
- Fat: Pork belly is a fatty cut of meat, with a single serving containing up to 60 grams of total fat. While some types of fat can be beneficial for our health, it’s important to consume them in moderation to avoid weight gain and other health issues. Roast potatoes are relatively low in fat, with a single serving containing around 7 grams of total fat.
- Other nutrients: Pork belly and roast potatoes are not significant sources of vitamins and minerals, but they do contain small amounts of certain nutrients. For example, pork belly contains iron, zinc, and copper, while roast potatoes are a good source of vitamin C and potassium.
Overall, while pork belly and roast potatoes can be a delicious and satisfying meal, it’s important to be mindful of the nutritional information and to consume them in moderation as part of a balanced diet. By pairing them with plenty of vegetables and other nutrient-dense foods, you can enjoy the flavors and textures of these dishes while still nourishing your body with the nutrients it needs.
Frequently Asked Questions
What are some popular Chinese recipes for braised pork with potatoes?
There are a few popular Chinese recipes for braised pork with potatoes. One of the most well-known is hong shao rou, which is a classic dish from the Hunan province. This recipe typically involves slow-cooking pork belly with soy sauce, sugar, and spices until it is tender and juicy. Another popular recipe is lu rou fan, which is a Taiwanese dish that features braised pork belly served over rice.
How do I make pork belly with carrots and potatoes?
To make pork belly with carrots and potatoes, you’ll need to start by searing the pork belly in a hot pan until it is browned on all sides. Then, transfer the pork belly to a roasting pan and add chopped carrots and potatoes around it. Roast everything in the oven until the pork is cooked through and the vegetables are tender.
What is the recipe for Cantonese-style potatoes?
Cantonese-style potatoes are a simple and delicious side dish that pairs perfectly with roasted pork belly. To make them, simply peel and slice potatoes into thin rounds. Then, sauté them in a hot pan with garlic, ginger, and soy sauce until they are crispy and golden brown.
How long should I cook pork belly for optimal tenderness?
The key to cooking pork belly to optimal tenderness is to cook it low and slow. Depending on the recipe, you may need to braise the pork belly for several hours until it is tender and juicy. Alternatively, you can slow-roast the pork belly in the oven for several hours until it is fork-tender.
What is the key to achieving crispy skin on pork belly?
The key to achieving crispy skin on pork belly is to score the skin with a sharp knife before cooking it. This helps to release the fat and allows the skin to crisp up during cooking. Additionally, you can try drying out the skin with a paper towel before cooking it to help it crisp up even more.
Can I pickle onions to serve with roasted pork belly?
Yes, pickled onions are a delicious accompaniment to roasted pork belly. To make pickled onions, simply slice red onions thinly and soak them in a mixture of vinegar, sugar, and salt for several hours. The result is a tangy and flavorful topping that pairs perfectly with the rich, fatty flavor of pork belly.