One-Pan Meal: Pork Belly ‘n Taters

Much as I’m a fan of braises (which take forever) and project cooking, sometimes even I just want to throw something simple in the oven and get dinner on the way.

This isn’t a super-fast meal, because it takes some time in the oven. However the actual hands-on prep time is very short. It takes me about 5 minutes.

No need to bother with more intro than that I think. On to the food!

Oh, let’s make this an illustrated recipe!

Pork Belly with Taters ‘n Onions

Procs: Enough for a hearty meal for two with hearty lunch leftovers for two

Time: 5 minutes of prep, 45-60 min of cooking

Equipment: Rimmed baking sheet

Mats:

Very light drizzle of Oil (not pictured); not Virgin Olive Oil

Salt and Pepper (not pictured)

2 lbs of potatoes, cubed into bite size pieces

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The Great British Baking Show is a critical part of the process

2 Onions, roughly chunked

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Any kind will do

Thyme leaves stripped from the branches.

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“Do you have the thyme, to listen to me wine.” ~ Apologies to Green Day

Sage leaves, cut into ribbons

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At least twice this much

1 lb (thereabouts) Pork Belly Strips – about 1/4 to 1/2 inch thick

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I think you see where this is going

Walkthrough

  1. Pre-Heat the oven to 400F
  2. Cube 2 lbs of potatoes and roughly chunk 2 onions. Strip the leaves of 4 or 5 sprigs of thyme. Cut a handful of sage leaves into ribbons.
  3. In a bowl, toss the potatoes and onions with the herbs, salt, pepper, and light drizzle of oil. Pour out onto the pan.
  4. Lay the pork belly strips over the vegetables.
  5. Slide into the oven and cook for about 30 minutes. Flip the pork belly.
  6. When the pork is an appetizing color and the vegetables are nicely roasted and fork tender then it is done.
  7. Wait until it is no longer going to melt the roof of your mouth off before serving. (About 5 minutes
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    When it looks like this it’s done

    ProTip: You can use any kind of potato for this recipe if you have some on hand. But if you’re going out to buy taters then look for a waxier potato. A yellow potato is perfect (and turns nice and creamy after being roasted). Fingerling, new potatoes, and those bags of mixed baby potatoes are also good.

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