Slow-Roasted Pork Belly with Herb-Infused Marinade and Vegetable Side Dish

There’s nothing quite like the mouth-watering flavor of slow-roasted pork belly. With a perfect balance of crispy skin and tender, juicy meat, this dish can easily be the star of any meal. This recipe takes pork belly and infuses it with a delightful herb marinade featuring thyme, rosemary, smoked paprika, and other aromatic spices. Marinated for several days, the flavors penetrate deeply, making each bite an explosion of taste. Paired with a comforting vegetable medley of potatoes, sauerkraut, peas, and fresh herbs, this dish is perfect for family dinners, special occasions, or just to treat yourself on a quiet evening. Let’s get cooking!

Full Recipe:

Ingredients

For the Pork Belly Marinade:

  • Pork Belly: 1700g
  • Nitrite Salt: as needed (approx. 1 tablespoon for curing)
  • Sugar: 1 teaspoon
  • Thyme: 1/4 teaspoon (dried)
  • Black Pepper: 1/2 teaspoon (ground)
  • Bay Leaf: 1 piece (crushed)
  • Smoked Paprika: 1/2 teaspoon
  • Dry Garlic: 1/4 teaspoon (powdered)
  • Rosemary: 1 branch (fresh)

For the Vegetable Side Dish:

  • Potatoes: 2 pieces (medium-sized, peeled and diced)
  • Sauerkraut: 200g
  • Peas: 100g (fresh or frozen)
  • Chives: finely chopped (for garnish)
  • Dill: finely chopped (for garnish)
  • Vegetable Oil: 3 tablespoons
  • Mustard: 0.5 teaspoon
  • Sugar: 0.5 teaspoon

Step-by-Step Instructions

Step 1: Prepare the Pork Belly Marinade

  1. Marinate the Pork Belly:
    • Place the pork belly (1700g) on a clean surface and pat dry with a paper towel.
    • In a small bowl, mix together nitrite salt, sugar, thyme, black pepper, bay leaf, smoked paprika, dry garlic, and a branch of fresh rosemary. Rub this mixture generously over the entire surface of the pork belly, ensuring it is well-coated.
    • Place the marinated pork belly in a shallow dish, cover with plastic wrap, and refrigerate for 4-5 days. Turn the pork belly once a day to ensure the flavors distribute evenly.

Step 2: Cook the Pork Belly

  1. Preheat the Oven:
    • After marinating for the required time, remove the pork belly from the refrigerator and allow it to come to room temperature.
    • Preheat your oven to 100°C (212°F).
  2. Bake the Pork Belly:
    • Place the pork belly on a baking tray lined with foil, and bake in the preheated oven for 3.5 hours. This low and slow roasting method will ensure the pork belly remains tender and juicy while developing a beautiful, crisp crust.
  3. Optional: Crisp Up the Skin:
    • For extra crispy skin, increase the oven temperature to 220°C (428°F) for the last 10-15 minutes of baking. Keep a close eye on it to avoid burning.

Step 3: Prepare the Vegetable Side Dish

  1. Cook the Potatoes:
    • Peel and dice 2 potatoes into small cubes. Place them in a pot of salted boiling water and cook until tender, about 10-12 minutes. Drain and set aside.
  2. Sauté the Sauerkraut and Peas:
    • In a skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the sauerkraut (200g) and cook for about 5 minutes, stirring occasionally.
    • Add the peas (100g) to the skillet and continue to sauté for an additional 3-4 minutes until the peas are tender.
  3. Combine with the Potatoes:
    • Add the cooked potatoes to the sauerkraut and peas. Mix well and season with 0.5 teaspoon mustard, 0.5 teaspoon sugar, and a pinch of salt and black pepper to taste. Cook for another 2-3 minutes until all ingredients are well combined.
  4. Garnish:
    • Just before serving, garnish the vegetable mix with finely chopped chives and dill for a burst of freshness.

Step 4: Serve the Dish

  1. Slice the Pork Belly:
    • Remove the roasted pork belly from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring tender and flavorful meat.
  2. Plating:
    • Serve slices of pork belly alongside a generous helping of the vegetable side dish. Enjoy!

Nutrition Facts (Per Serving)

Note: Nutritional values are approximate and will vary based on exact ingredients used.

  • Calories: 650 kcal
  • Protein: 25g
  • Fat: 50g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Sugar: 6g

Frequently Asked Questions (FAQs)

1. Can I use a different cut of pork for this recipe?
Yes, while pork belly is recommended for its rich and fatty texture, you can use pork shoulder or pork loin. However, the cooking time may need adjustment.

2. How do I know if the pork belly is cooked through?
The internal temperature of the pork belly should reach 77°C (170°F) for it to be fully cooked. Use a meat thermometer to check.

3. Can I marinate the pork belly for less than 4-5 days?
The longer marinating period allows the flavors to deeply penetrate the meat. However, if you are in a rush, marinating for 24-48 hours can still yield good results.

4. What other vegetables can I use in the side dish?
Feel free to add or substitute vegetables like carrots, green beans, or brussels sprouts to the side dish for extra flavor and nutrition.

Tips for Making the Best Pork Belly

  1. Use Nitrite Salt for Curing:
    Nitrite salt helps preserve the meat and gives it a lovely flavor, but be sure not to overuse it. Follow recommended guidelines for your health and safety.
  2. Marinate for Maximum Flavor:
    Don’t skip the marinating time. The more time you allow, the more flavorful your pork belly will be.
  3. Low and Slow Cooking:
    Cooking the pork belly at a low temperature ensures it stays tender. Don’t rush the cooking process for the best results.
  4. Crisp Up the Skin at the End:
    Increase the temperature at the end of cooking to achieve that perfect crispy skin. Monitor closely to prevent burning.

Storage Tips

  • Refrigerate Leftovers: Store leftover pork belly in an airtight container in the refrigerator for up to 3 days. The vegetable side dish can be stored separately in a container for the same duration.
  • Freezing: The cooked pork belly can be frozen for up to 2 months. Ensure it’s tightly wrapped in foil and placed in a freezer-safe bag. To reheat, thaw overnight in the refrigerator and warm in the oven.
  • Reheating: To reheat the pork belly, preheat your oven to 150°C (300°F) and warm the slices for 15-20 minutes. The vegetable side dish can be microwaved or reheated in a skillet over medium heat.

Conclusion

This Slow-Roasted Pork Belly with Herb-Infused Marinade and Vegetable Side Dish is the ultimate comfort food. Marinating the pork belly for several days ensures the rich flavors permeate every bite, while slow roasting produces tender, melt-in-your-mouth meat with a crispy crust. Paired with a simple yet delicious vegetable medley, this dish is sure to impress at any gathering. Follow the tips and storage suggestions for the best results, and enjoy this savory, hearty meal with family and friends. Bon appétit!