Roast Pork Belly with Garlic, Rosemary and Pumpkin-Potato Mash
Roast pork belly is a treat worth waiting for. Properly cooked, it can take 1.5 to 2 hours, but every minute of waiting adds to its wonderful flavour. Chef Marcel Ihnačák shows in his video guide how to score, season and roast a pork belly. For a side dish, try the pumpkin and potato mash with parsley, a great seasonal alternative to regular mashed potatoes, or simply enjoy the belly with a piece of fresh bread.
Prep: 2 h
Servings: 6
Energy: 175 kcal per serving
Method
01.
Score the skin on the pork belly, season the meat with salt and pepper, sprinkle with ground sweet paprika, drizzle with olive oil and rub the oil in evenly. Slice the onion and garlic, tear the rosemary into coarse pieces and add to the meat. Pour in warm water and bake in an oven preheated to 200 °C for 1.5–2 hours. Baste the belly with the pan juices throughout the baking time.
02.
Transfer the cooked meat to a plate. Strain the pan juices and press the onion and garlic through a sieve. Remove the fat from the pan juices and simmer until reduced. Finally, enrich the sauce with a tablespoon of butter.
03.
Sauté the finely chopped onion in a pot with hot oil. Add the finely chopped garlic and season with salt and pepper. While the base is sautéing, prepare the pumpkin: cut the hokkaido in half lengthwise, peel it, scoop out the seeds and cut into smaller pieces. Cut the peeled potatoes into pieces. Add the potatoes and pumpkin to the base, season with salt and pepper, stir and sauté for a while. Pour in boiling water, cover with a lid and simmer over low heat until tender. Mash the side dish, enrich it with 1 tbsp butter and chopped parsley.
04.
Serve the pork belly with the side dish, drizzled with the pan juices and sprinkled with parsley.
