Pork Belly Recipe
Spiced sweet potato served with apple & port reductions.
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 the oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern and rub with olive oil, salt, and black pepper. Place in a roasting pan.
- 2
Roast the Pork Belly
Roast the pork belly in the preheated oven for about 2 hours, or until the skin is crispy and the meat is tender. Baste with juices every 30 minutes.
- 3
Prepare the Sweet Potatoes
While the pork is roasting, peel and cube the sweet potatoes. Toss with olive oil, brown sugar, cinnamon, nutmeg, and salt. Spread on a baking sheet.
- 4
Roast the Sweet Potatoes
About 30 minutes before the pork is done, add the sweet potatoes to the oven and roast until tender, about 25-30 minutes.
- 5
Make the Apple and Port Reduction
In a saucepan, combine chopped apples, port wine, and a pinch of salt. Simmer over medium heat until the apples are soft and the mixture thickens, about 15 minutes.
- 6
Serve
Slice the pork belly and serve it alongside the roasted sweet potatoes, drizzled with the apple and port reduction.