Roasted pork belly
Pork belly appears on Polish tables not only on holidays. It’s a great addition and a source of fat for many dishes, as well as a tasty and aromatic cold cut for sandwiches. Preparing it is extremely simple, especially if you use our time-tested favorite recipe! The secret of this dish lies in a perfectly balanced marinade. How to make it? See for yourself!
Notes
Roasted pork belly recipe:
Preparation:
Rinse the pork belly thoroughly, then rub it with 2 tablespoons of oil and Pork Belly Marinade. Leave it covered in the refrigerator for about 12 hours. About 30 minutes before roasting, take the pork belly out of the fridge and prepare the vegetables. Peel and slice them—the carrots, parsley roots, and garlic into slices, and the onion into thin wedges. Place the meat and vegetables in a roasting pan or a Roman pot, drizzle with two tablespoons of oil and add two cups of water. Cover and place in a hot oven. Roast at 180°C for 1.5 hours (top and bottom heat, with convection), then reduce the temperature to 150°C and roast for about 20 minutes more, uncovered. During roasting, make sure the water doesn’t evaporate completely. The exact roasting time depends on the thickness of the meat pieces. If you want to add potatoes, it’s best to blanch them in hot water for 10 minutes and place them in the dish with the pork belly after 1 hour of roasting.
