BARRIGUITA Recipe
Roasted crispy pork belly with a spicy honey and pimentón glaze over potatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
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.
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.
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.
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.
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.
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.
