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
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
2 Onions, roughly chunked
Thyme leaves stripped from the branches.
Sage leaves, cut into ribbons
1 lb (thereabouts) Pork Belly Strips – about 1/4 to 1/2 inch thick
- Pre-Heat the oven to 400F
- 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.
- In a bowl, toss the potatoes and onions with the herbs, salt, pepper, and light drizzle of oil. Pour out onto the pan.
- Lay the pork belly strips over the vegetables.
- Slide into the oven and cook for about 30 minutes. Flip the pork belly.
- When the pork is an appetizing color and the vegetables are nicely roasted and fork tender then it is done.
- Wait until it is no longer going to melt the roof of your mouth off before serving. (About 5 minutes
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.