🔥 Pork belly (pidcherevyna) with onions on fire!

Preheat the oven to 300°F.

Score the skin of the pork belly in a crosshatch pattern.

Rub the pork belly generously with salt and black pepper.

Place garlic cloves and bay leaves into the scored cuts.

In a large roasting pan, arrange chopped onion and potatoes.

Add the pork belly on top of the vegetables, skin side up.

Mix vinegar and water, then pour around the pork belly in the pan.

Cover the pan tightly with foil and roast for 2-3 hours until tender.

Remove the foil and increase the oven temperature to 425°F.

Roast for an additional 30-40 minutes until the skin is crispy.

Remove from the oven and let rest for 15 minutes.

Slice the pork belly and serve with boiled potatoes.

Garnish with fresh parsley and a dollop of sour cream.

Sprinkle with paprika before serving.

Equipment Needed

Dietary

Allergens