Whip up a decadent dinner with this recipe for Crispy Pork Belly

1 – 1,5 kg pork belly ribs, cut through
15 ml olive oil
salt and black pepper
5 large potatoes, peeled and cut into quarters – lengthwise
4 tablespoons honey
a handful of each of the following; fresh parsley, fresh basil, fresh dill and fresh mint
juice from one lemon
1 cup olive oil
1 teaspoon crushed garlic

How to
Preheat the oven to 200 degrees Celsius.

Score the skin of the belly and rub the ribs with olive oil and seasoning.

Place in a large oven safe roasting tray, cover and roast for 3 hours at 150 degrees Celsius.

Parboil the potatoes for 6 minutes and drain. Set aside.

For the green sauce; place the chopped herbs with lemon juice, olive oil and garlic in a pestle and mortar and grind it up until combined. Set aside.

After roasting time, remove the lid and leave the pork to crisp up, about 15 minutes – you can set the oven to 180 degrees Celsius for this. Be sure to check it regularly.

Remove the meat form the roasting dish, add the potatoes – to roast in the pork fat – and roast for 20 minutes.

Remove from oven, turn the potatoes over and add the honey – be sure to cover the potatoes.

Roast for another 15 minutes until sweet and sticky.

Serve crispy pork belly ribs with green sauce and potatoes.

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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.