Ingredients
Scale
- 2.5 kg (5 ½ lbs) pork belly
For the Marinade
- ½ onion, roughly chopped
- 8 garlic cloves
- 2 sprigs of rosemary
- 8 sprigs of thyme
- 2 tsp salt
- 1 tsp black pepper
- 100 ml (7 tbsp) cooking oil
For the Glaze
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
For the Potatoes and Sauce
- 1 kg (2 ¼ lbs) potatoes (preferably small ones)
- 50 g (3 ½ tbsp) butter
- 3 tbsp all-purpose flour
- 600 ml (2 ½ cups) milk
- 100 ml (7 tbsp) heavy cream
- 100 g (3 ½ oz) cheese, grated
- 40 g (1 ½ oz) parsley, chopped
- Black pepper (to taste)
- Salt (to taste)
Instructions
For the Pork Belly
- Add the marinade ingredients to a blender and blend. It doesn’t need to be completely smooth. Add extra oil if needed.
- Rub the pork belly with the marinade on all sides. Drizzle with some extra oil and cover with plastic wrap. Marinate in the fridge overnight or at least 2 hours.
- Place the pork belly on a rack in a roasting tray as it will produce a lot of liquid. Cover with parchment paper and aluminum foil. Bake in the oven at 200°C (400°F) for 1 hour 30 minutes.
- Mix the ingredients for the glaze in a bowl.
- Remove the pork belly from the oven and pour off excess liquid from the tray. If you want the meat more caramelized, you can remove the rack.
- Glaze the meat on one side. Put back in the oven at 225°C (440°F) and bake for 30 minutes or until dark brown.
- Remove from the oven. Flip the pork belly over and glaze the other side. Bake for another 30 minutes.
- Prep Time: 30 minutes
- Marinating: 2-10 hours
- Cook Time: 2 hours 30 minutes