Tranches de poitrine de porc au four

Ingrédients

• 1 kilogram (2.2 pounds) pork belly slices (skinless) (1/2-inch (1 1/2 cm) thick)
• 1 kilogram (2.2 pounds) potatoes (peeled and cut into 2-2 1/4-inches (5-6 cm) pieces)
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 4-5 garlic cloves
• fine sea salt
• ground pepper
• 2 loaded tablespoons dijon mustard (or honey mustard for a touch of sweetness)
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 4 tablespoons fresh orange juice
• 2 tablespoons olive oil

Préparation

1. 1

   --- Prepare The Marinade: ---

2. 2

   Add all of the ingredients for the marinade to a large mixing bowl and whisk to combine.

3. 3

   Add the pork belly slices and rub the marinade on both sides.NOTE: If the pork belly slices are too thick and fatty, you can prick the fat with a fork to help the fat drain better once they bake.

4. 4

   Marinate for about an hour at room temperature (see notes below).

5. 5

   --- Prepare The Potatoes: ---

6. 6

   Preheat the oven to 200°C 400°F.

7. 7

   Add the roasting pan to the oven to heat as well.

8. 8

   Add the potatoes to a cooking pot. Season with salt and pour enough water to coat the potatoes.

9. 9

   Boil the potatoes for 10 minutes.

10. 10

    Add 2 tablespoons of olive oil and 2 tablespoons of red wine vinegar to the hot pan. Shake the pan to spread.

11. 11

    Transfer the potatoes to the pan using a slotted spoon.

12. 12

    Sprinkle with 1 teaspoon dried oregano and season with ground pepper.

13. 13

    Toss the garlic cloves in the pan.

14. 14

    Lay the pork belly slices on top of the potatoes.

15. 15

    Bake for 20 minutes on the second top rack of the oven, close to the heating element. No need to do this on a gas stove.

16. 16

    Flip and bake for another 20-25 minutes until nicely roasted. You can switch to the broiler function to give it extra colour if necessary.

17. 17

    Let the food stand for 10 minutes.

18. 18

    Serve and enjoy!