Pork Belly with Potatoes and Parsley Sauce: My Version of a Danish Classic

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Pork shoulder is less expensive and still provides a rich flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a cost-effective substitute.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens