How To Make Slow-roasted pork belly & chicory
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 2 lbs pork belly
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp dried thyme
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 tsp black pepper
- 4 heads of chicory, halved
- 2 tbsp balsamic glaze
- 1 tbsp honey
Instructions
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Preheat the oven to 325°F (165°C).
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Score the skin of the pork belly in a diamond pattern, making sure not to cut into the meat.
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Rub olive oil all over the pork belly.
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In a small bowl, mix together the brown sugar, paprika, dried thyme, garlic powder, salt, and black pepper.
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Rub the spice mixture all over the pork belly, making sure to penetrate the score marks.
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Place the pork belly on a wire rack in a roasting pan and roast in the preheated oven for 3 hours.
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After 3 hours, increase the oven temperature to 425°F (220°C).
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Arrange the halved chicory heads around the pork belly in the roasting pan.
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Drizzle the chicory with balsamic glaze and honey.
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Return the pan to the oven and roast for an additional 30 minutes, or until the pork belly is crispy and the chicory is tender.
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Remove from the oven and let the pork rest for 10 minutes before slicing.
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Serve the slow-roasted pork belly with the roasted chicory.
Nutrition
- Calories : 520kcal
- Total Fat : 38g
- Saturated Fat : 12g
- Cholesterol : 110mg
- Sodium : 980mg
- Total Carbohydrates : 15g
- Dietary Fiber : 3g
- Sugar : 9g
- Protein : 27g
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