RecipeTin Eat's Slow-Roasted Crispy Pork Belly, SERVED with my Crispy Garlic Butter Potatoes
It is very important to have a really good roast pork recipe, and RecipeTin Eats knows how to get the job done! This pork recipe is unbeatable, and goes incredibly well with these potatoes.
Eating boring potatoes is SUCH a waste. I know the parboil element adds another step, but it is undeniably worth it. These turn out crisp around the edges, gooey in the centre, and loaded with buttery garlic flavour.
Paired with this pork belly, you'll have everyone mopping their plates.
Ingredients
Method
RecipeTin Eats Slow-Roasted Crispy Pork Belly recipe
Potatoes:
I kg baby chat potatoes
120g butter, softened
4 cloves garlic, minced
1/3 bunch parsley
1 tsp maldon salt, plus extra
1/2 tsp cracked pepper
Dash of olive oil (be generous)
Equipment - Roasting trays, medium saucepan, colander, drinking glass, small bowl, brush
Follow instructions to RecipeTin Eats Slow-Roasted Crispy Pork Belly recipe. When the pork has 90 minutes left before ready, begin preparing the potatoes.
Wash the potatoes, place in saucepan, cover w cold water and bring to the boil. Continue boiling for 10-12 minutes, until almost fork tender but still semi firm. Strain.
Preheat oven to 190. Line 2 baking trays w paper.
While the potatoes boil, prep the garlic butter. Combine butter, garlic, parsley, salt and pepper in a small bowl. mix until well incorporated. Set aside.
Lay the potatoes out with a couple centimetres between each one.
Using the bottom of a drinking glass, gently smoosh the potatoes down so they crack but still hold shape. Don’t stress if they break, just shimmy them together using your hands.
Once all potatoes have been squashed, brush liberally w the garlic butter.
Bake for 30 minutes, or until golden and crisp.
Serve with the pork, and if you're feeling it, a simple green salad.
Pork needs to dry out in fridge overnight before cooking.
Feeds 5