Baked Pork Belly Slices

Baked Pork Belly Slices with irresistibly crispy and golden potatoes and delicious orange-mustard marinade.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Prepare The Marinade: ---
2. 2Add all of the ingredients for the marinade to a large mixing bowl and whisk to combine.
3. 3Add 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. 4Marinate for about an hour at room temperature (see notes below).
5. 5--- Prepare The Potatoes: ---
6. 6Preheat the oven to 200°C 400°F.
7. 7Add the roasting pan to the oven to heat as well.
8. 8Add the potatoes to a cooking pot. Season with salt and pour enough water to coat the potatoes.
9. 9Boil the potatoes for 10 minutes.
10. 10Add 2 tablespoons of olive oil and 2 tablespoons of red wine vinegar to the hot pan. Shake the pan to spread.
11. 11Transfer the potatoes to the pan using a slotted spoon.
12. 12Sprinkle with 1 teaspoon dried oregano and season with ground pepper.
13. 13Toss the garlic cloves in the pan.
14. 14Lay the pork belly slices on top of the potatoes.
15. 15Bake 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. 16Flip 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. 17Let the food stand for 10 minutes.
18. 18Serve and enjoy!