Crispy Danish Pork Belly

Ingredients

• 1.5 kg (3.3 lbs) pork belly, skin-on 1.5 kg (3.3 lbs) pork belly, skin-on
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of fresh thyme, leaves only 2 sprigs of fresh thyme, leaves only
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 kg (2.2 lbs) potatoes 1 kg (2.2 lbs) potatoes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Score the skin of the pork belly with a sharp knife, making shallow cuts in a crisscross pattern.
3. 3.
   In a small bowl, combine the minced garlic, thyme leaves, black pepper, and a pinch of salt.
4. 4.
   Rub the garlic and thyme mixture all over the pork belly, ensuring it is evenly coated.
5. 5.
   Place the pork belly on a wire rack set over a baking tray and roast in the preheated oven for 2 hours, or until the skin is crispy and the meat is tender.
6. 6.
   While the pork belly is roasting, peel and boil the potatoes until tender. Drain and set aside.
7. 7.
   Heat the vegetable oil in a large frying pan over medium heat. Add the boiled potatoes and fry until golden and crispy. Season with salt to taste.
8. 8.
   Remove the pork belly from the oven and let it rest for a few minutes. Slice into thick strips.
9. 9.
   Serve the crispy pork belly with the fried potatoes and a side of apple and fennel slaw.

Treat your ingredients with care...

• Pork belly — Make sure to score the skin of the pork belly properly to allow the fat to render and the skin to become crispy.
• Potatoes — Boil the potatoes until they are just tender to ensure they hold their shape when frying.

Tips & Tricks

• For an extra crispy skin, you can place the pork belly in the refrigerator, uncovered, for a few hours before roasting. This helps to dry out the skin.
• If you prefer a spicier flavor, add a pinch of chili flakes to the garlic and thyme mixture.
• To make the apple and fennel slaw, thinly slice an apple and a fennel bulb, then toss them with lemon juice, olive oil, salt, and pepper.

Serving advice

Serve the Crispy Danish Pork Belly with a generous spoonful of the apple and fennel slaw on the side. Garnish with fresh thyme leaves for an extra touch of freshness.

Presentation advice

Arrange the sliced pork belly on a platter, with the crispy crackling facing upwards. Place the fried potatoes alongside the pork, and add a vibrant pop of color with the apple and fennel slaw. Sprinkle some fresh thyme leaves over the dish for an elegant finishing touch.