Best Pork Belly With Roast Potatoes Recipes

ROASTED PORK BELLY WITH WARM POTATOES AND A CELERY RADISH SALAD

Roasted Pork Belly with Warm Potatoes and a Celery Radish Salad image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 pounds pork belly
1/2 cup salt
1/2 cup sugar
1/4 cup red wine vinegar
1/2 tablespoon Dijon mustard
1/8 small red onion, chopped
1/2 cup vegetable oil
Salt and freshly ground black pepper
Reserved pork fat
2 tablespoons chopped shallots
2 russet potatoes, cubed and boiled
1 tablespoon grainy mustard
1 tablespoon red wine vinegar
1/3 bunch fresh chives, chopped
Salt and freshly ground black pepper
3 radishes, thinly sliced
2 celery stalks, thinly sliced
Celery leaves, for garnish
3 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon hot sauce

Steps:

For the pork belly: Preheat the oven to 400 degrees F. Sprinkle the pork belly liberally with equal parts salt and sugar. Place the pork belly on a rack in a roasting pan. Roast for about 1 hour.
Once the pork belly is done, cool and set aside. Reserve the fat from the pan to be used in the potato salad. Once cooled, portion the belly into 3/4-inch by 3-inch slices.
Meanwhile, heat a deep fryer to 350 degrees F.
While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Slowly add in the vegetable oil to emulsify. Season with salt and pepper.
For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red wine vinegar. Saute until warmed through. Finish with the chopped chives, salt and pepper.
For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves.
For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.
Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes. Remove and dip in the glaze. Slice and serve with the salads.

ROAST PORK AND POTATOES

Roast Pork and Potatoes image

Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 envelope onion soup mix
2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 cups water, divided
1 bone-in pork loin roast (4 to 5 pounds)
2 to 3 pounds small red potatoes, cut in half
1-1/2 cups sliced onions

Steps:

In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.