Golden Crispy Pork Belly with Potatoes

Don’t miss the chance to make this golden, crispy pork belly with tender roasted potatoes at home. The pork belly turns beautifully golden on the outside while staying juicy and flavorful inside, and the potatoes soak up all those delicious savory juices.

Ingredients

For the Pork Belly

• 2 lb (900 g) pork belly, skin-on
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried thyme
• 1 tablespoon olive oil

For the Potatoes

• 1½ lb (700 g) baby potatoes, halved
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon dried rosemary or thyme

Instructions

1. Prepare the pork belly: Pat the pork belly completely dry with paper towels. Score the skin lightly with a sharp knife, being careful not to cut deeply into the meat.
2. Season: Rub the meat side with salt, black pepper, paprika, garlic powder, onion powder, and thyme. Lightly rub the skin with olive oil and season with salt.
3. Prepare the potatoes: Place the halved potatoes in a large bowl. Add olive oil, salt, pepper, garlic powder, paprika, and rosemary or thyme. Toss until evenly coated.
4. Arrange: Place the seasoned potatoes in a large roasting pan or baking dish. Place the pork belly on top, skin-side up.
5. Roast: Bake in a preheated 375°F (190°C) oven for about 1½ hours, or until the pork is tender and cooked through.
6. Make it crispy: Increase the oven temperature to 425°F (220°C) and roast for another 15–25 minutes, until the pork skin is deeply golden and crispy.
7. Rest and serve: Remove from the oven and let the pork belly rest for 10–15 minutes before slicing. Serve with the golden potatoes and spoon some of the flavorful pan juices over the top.

Serving Tip

Serve this crispy pork belly with a simple green salad, roasted vegetables, or steamed greens for a hearty and satisfying meal.