Go Back
–+ servings
Baked-Pork-Belly-Slices-Recipe
Print Recipe
No ratings yet

Baked Pork Belly Slices

Baked Pork Belly Slices with irresistibly crispy and golden potatoes and delicious orange-mustard marinade.
Prep Time20 minutes
Cook Time55 minutes
Course: Main Course
Cuisine: Greek, International
Keyword: Pork
Servings: 5 -6
Calories: 1090kcal

Ingredients

  • 1 kilogram (2.2 pounds) pork belly slices (skinless) ½-inch (1½ cm) thick
  • 1 kilogram (2.2 pounds) potatoes peeled and cut into 2-2¼-inches (5-6 cm) pieces
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 4-5 garlic cloves
  • fine sea salt
  • ground pepper

For The Marinade:

  • 2 loaded tablespoons dijon mustard or honey mustard for a touch of sweetness
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1½ teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 4 tablespoons fresh orange juice
  • 2 tablespoons olive oil

Instructions

Prepare The Marinade:

  • Add all of the ingredients for the marinade to a large mixing bowl and whisk to combine.
  • Add the pork belly slices and rub the marinade on both sides.
    NOTE: If the pork belly slices are too thick and fatty, you can prick the fat with a fork to help the fat drain better once they bake.
  • Marinate for about an hour at room temperature (see notes below).

Prepare The Potatoes:

  • Preheat the oven to 200°C 400°F.
  • Add the roasting pan to the oven to heat as well.
  • Add the potatoes to a cooking pot. Season with salt and pour enough water to coat the potatoes.
  • Boil the potatoes for 10 minutes.
  • Add 2 tablespoons of olive oil and 2 tablespoons of red wine vinegar to the hot pan. Shake the pan to spread.
  • Transfer the potatoes to the pan using a slotted spoon.
  • Sprinkle with 1 teaspoon dried oregano and season with ground pepper.
  • Toss the garlic cloves in the pan.
  • Lay the pork belly slices on top of the potatoes.
  • Bake for 20 minutes on the second top rack of the oven, close to the heating element. No need to do this on a gas stove.
  • Flip and bake for another 20-25 minutes until nicely roasted. You can switch to the broiler function to give it extra colour if necessary.
  • Let the food stand for 10 minutes.
  • Serve and enjoy!

Notes

  • If the room temperature is pretty warm, marinate the pork belly for 30 minutes in the fridge and then for another 30 minutes at room temperature.

Nutrition

Serving: 1serving | Calories: 1090kcal | Carbohydrates: 33g | Protein: 19g | Fat: 98g | Saturated Fat: 34g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 48g | Cholesterol: 120mg | Sodium: 69mg | Potassium: 1076mg | Fiber: 5g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 40mg | Calcium: 56mg | Iron: 3mg