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Roast Pork with Crispy Pork Belly
Juicy, thick slices of pork belly are cooked on top of a pork rib roast, so they bake together first and are then crisped separately. Serve immediately with coarse salt and fresh parsley.
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Ingredients
- 1.3 kg Pork rib roast
- Pork belly (Cut into 2–3 cm thick slices)
- Salt (For sprinkling over the pork belly, plus a little coarse salt for serving)
- Fresh parsley (A small sprinkling for serving)
Steps
- 1
Cut the pork belly into 2–3 cm thick slices. Thicker slices produce a better result and can withstand longer cooking.
- 2
Place the pork belly slices on top of the pork rib roast, overlapping them slightly. Sprinkle the pork belly generously with salt.
- 3
Preheat the oven to 200 °C convection.
- 4
Roast the pork rib roast with the pork belly slices on top for 30 minutes at 200 °C convection.
- 5
Then arrange the pork belly slices on a baking tray so they are more spread out and do not overlap as much.
- 6
Bake the pork belly for an additional 15 minutes at 200 °C convection.
- 7
Turn the pork belly slices and cook them for the final 7–10 minutes, until completely crisp and golden. Keep an eye on them so they do not burn.
- 8
Serve immediately with a little coarse salt and a small sprinkling of fresh parsley.
Notes
The quantities of pork belly, salt, and parsley are not specified in the source. The source specifies both an additional 15 minutes of baking and 7–10 minutes after turning; the total cooking time is therefore approximately 52–55 minutes.
Nutrition per serving
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