Barriguita Recipe
Roasted crispy pork belly with a spicy honey and pimentón glaze over potatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your oven to 425°F (220°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Pork Belly
Rub the pork belly with olive oil, salt, black pepper, garlic powder, and red chili flakes, ensuring the seasoning gets into the scored skin.
- 3
Roast the Pork
Place the pork belly on a rack in a roasting pan and roast in the preheated oven for about 1 hour, or until the skin is crispy and golden.
- 4
- 5
Add the Glaze
After the pork has roasted for 1 hour, remove it from the oven and brush the pimentón glaze over the top. Return it to the oven and roast for an additional 15-20 minutes.
- 6
Cook the Potatoes
While the pork is finishing, wash and chop the potatoes into bite-sized pieces. Boil them in salted water until tender, about 15 minutes, then drain.
- 7
Serve
Once the pork belly is done, let it rest for 10 minutes before slicing. Serve slices over the cooked potatoes, drizzling any remaining glaze on top.
