Are you craving a delicious, comforting meal that’s also surprisingly easy to make? Then look no further! This recipe for crispy pork belly with roasted vegetables brings the vibrant flavors of Italy right to your kitchen table. It's a perfect example of delicious dishes that are surprisingly simple to create, making it ideal for a weeknight dinner or a special occasion. This recipe offers a fantastic balance of textures and tastes – the succulent, crispy pork belly perfectly complements the sweetness of roasted vegetables. Get ready to impress your family and friends with this easy recipe!
Ingredients:
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For the Pork Belly:
- 1.5 lbs pork belly, skin scored
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
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For the Roasted Vegetables:
- 1 large red onion, cut into wedges
- 1 red bell pepper, cored and chopped
- 1 yellow bell pepper, cored and chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
Get started with the Pork Belly:
- Preheat your oven to 400°F (200°C). Pat the pork belly dry with paper towels. This step is crucial for achieving that satisfyingly crispy skin.
- In a small bowl, combine olive oil, salt, pepper, rosemary, thyme, and red pepper flakes (if using). Rub the mixture all over the pork belly, ensuring the skin is well coated.
- Place the seasoned pork belly in a roasting pan, skin-side up. Roast for 1 hour and 15 minutes, or until the pork belly is tender and the skin is golden brown and crispy. You may need to adjust the cooking time slightly depending on the thickness of your pork belly.
Prepare the Roasted Vegetables:
- While the pork belly is roasting, prepare the vegetables. In a large bowl, toss the red onion, bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast alongside the pork belly for the last 45 minutes of cooking time, or until the vegetables are tender and slightly caramelized. For even cooking, you might consider tossing them halfway through.
Serve and Enjoy!
Once the pork belly and vegetables are cooked, remove them from the oven. Let the pork belly rest for 10 minutes before slicing. Serve the crispy pork belly alongside the roasted vegetables. A simple side of crusty bread is perfect for soaking up the delicious juices.
Cooking Tips for Best Results:
- For extra crispy skin, you can pat the pork belly dry again after it's been seasoned and let it sit uncovered in the refrigerator for at least 30 minutes before roasting.
- Don’t overcrowd the baking sheet when roasting the vegetables. This ensures even browning and prevents steaming.
- A meat thermometer is your best friend! The pork belly is done when the internal temperature reaches 195°F (90°C).
- Feel free to experiment with different herbs and spices to customize the flavor of your pork belly.
Variations:
- Add other vegetables like carrots, potatoes, or broccoli to the roasting pan.
- Use different types of herbs, such as sage or oregano, for a unique flavor profile.
- Serve with a side of creamy polenta or mashed potatoes for a truly indulgent meal.
- For a lighter meal, reduce the amount of olive oil used in both the pork belly and vegetable preparations.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and portion sizes. Use a nutrition calculator for a precise measurement based on your specific ingredients. However, this dish is generally high in protein and fat, and provides a good source of vitamins and minerals from the vegetables.
This recipe is a perfect example of healthy meals that don't compromise on flavor. It's quick dinner ideas done right! Enjoy the simple joy of homemade cooking with this delicious Italian-inspired dish. It’s sure to become one of your best recipes.