Do you love meat? Then there is no need to introduce the roasted belly in any way.
It’s an affordable treat that melts on your tongue.
The preparation is not difficult either. Invest your time in it and you will be rewarded with an irresistible taste.
Try our recipes with a bit of traditional and foreign inspiration!
Slow-roasted belly with honey and beer
Crunchy on the surface, beautifully soft inside. In addition, the taste of honey creates an interesting contrast with the spices. In short, a delicacy.
- 800 g belly
- 100 g of honey
- 1 tsp salt
- 2 tsp cumin
- 1 tsp smoked paprika
- ½ tsp dried garlic
- ½ tsp cayenne pepper
- 6 PL of black beer
- Use a sharp knife to cut the skin of the belly into a grid
- In a bowl, mix beer and melted honey with spices and salt
- Put the meat in a bowl and bathe it in the mixture on all sides
- Leave to marinate for at least an hour, ideally overnight, in the fridge
- Preheat the oven to 180°
- Transfer the meat to the baking dish and bake for 60 minutes
- Reduce the temperature to 150°
- Brush the meat with the remaining marinade and bake for another 20 minutes
- Let it cool down a bit and cut it into slices
- Serve with potatoes, potato dumplings or pastries
Belly roll with cranberries
If you come across a larger piece of pork belly at the butcher shop, don’t hesitate to try this recipe. It is similar to the Italian Porchetta – several times cheaper, but absolutely perfect in taste.
- 2 kg boneless pork belly
- 2 tablespoons of fennel seeds
- 80 g of dried cranberries
- ½ tsp salt
- 1 ½ tbsp oil
- 3 cloves of garlic
- 2 tsp chili flakes
- ¼ tsp rosemary
- 5 dried sage leaves
- Dry-fry the fennel seeds in a pan over a low heat until fragrant, about 2 minutes
- Blend the spices, herbs, toasted fennel seeds, salt, oil, cranberries and garlic until smooth.
- Wash and dry the pork loin and cut lengthwise almost to the end. Leave 2-3 cm of meat intact
- Coat the meat slice thoroughly with cranberry paste
- Roll it up so that the skin remains on the surface and wrap it with kitchen twine
- Leave to rest in the fridge for at least an hour
- Preheat the oven to 200° and bake the pork flank in a baking dish for 30 minutes
- Then reduce the temperature to 180° and bake for another hour and a half to two hours
- Take the meat out of the oven and let it cook under the foil for another 10 minutes, then carefully cut into slices
- Serve with mashed potatoes or mashed potatoes
Pork belly baked with cabbage
Try the pork dumpling a little differently. The popular classic of Czech cuisine is much more interesting with baked belly and the recipe is very easy
- 1.5 kg pork belly
- 2 tablespoons of salt
- 500 g of sauerkraut
- 1 onion
- 1 tsp cumin
- 1 tbsp of sugar
- 1 tbsp dried garlic
- 1 tbsp of oil
- Wash the belly, dry it and cut it into slices
- Mix the oil with salt and garlic, rub it on the meat and let it rest in the fridge for at least an hour
- Cut the onion into half rings
- Spread the cabbage on the bottom of the baking dish, sprinkle it with cumin and sugar
- Add the onion and spread the meat over it
- Lightly cover with water
- Bake for 60 minutes in an oven preheated to 180°
- Baste with water or baking powder during baking
- Serve with potato dumplings and fried onions
Slow-roasted belly with apples
Meat with fruit is a combination for true gourmets. Don’t be afraid and be inspired by this recipe. Spicy baked belly and the fresh taste of apples, you’ll just love it.
- 1 kg of pork flank
- 8 apples
- 4 onions
- 3 tablespoons of olive oil
- 1 tsp cumin
- ½ tsp chili
- 4 cloves of garlic
- 4 sage leaves
- 1 tsp salt
- Wash the pork flank, dry it and cut the top skin into a grid
- Mix the oil, spices, salt and sage with the crushed garlic
- Thoroughly coat the flank with the mixture on all sides and put it in the fridge for an hour
- Bake in an oven heated to 200° for 60 minutes, basting continuously
- Cut the apples into quarters and remove the cores, peel the onions and also cut them into quarters
- Pour the roast from the meat aside and reduce the temperature in the oven to 180°
- Put the onion and apples in the baking dish, under the meat, cover lightly with water
- Bake for 30 minutes
- After removing from the oven, let the meat rest under the foil for another 10 minutes before cutting into slices
- Serve a slice of meat with roasted onions and apples topped with baked goods with mashed potatoes or potato dumplings
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Baked belly spread
Got some leftover roast pork belly? Make this delicious spread out of it.
- 200 g of roasted belly
- 1 onion
- 1 apple
- white pepper
- Remove bones and cartilage from the meat, cut it into small pieces or grind it in a meat grinder
- Peel the apple, grate it on a coarse grater and squeeze out the juice
- Mix the meat in a bowl with finely chopped onion and grated apple
- Salt and pepper to taste
- Serve on toasted bread, garnished with pickles or caramelized onions
Belly skewers with Vietnamese sauce
Try the baked belly a little unconventionally. Prepare these meat canapés for a celebration or party, for example, and you will surely reap admiration and success.
- 900 g pork belly
- 6 tablespoons of dark soy sauce
- 4 tablespoons of fish sauce
- ½ tsp grated ginger
- juice of one lime
- 175 g of brown sugar
- 1 red chili pepper
- 1 salad cucumber
- Combine soy sauce, fish sauce, ginger, lime juice and brown sugar in a small saucepan
- Heat over low heat until the sauce thickens slightly
- Leave to cool
- Separate half of the sauce into a bowl and set aside for serving
- Cut the meat into cubes and put them in the other half of the sauce
- Leave to marinate in the fridge for 30 minutes
- Remove the meat from the marinade and place it on a baking sheet
- Bake for 60 minutes in an oven heated to 180°
- Prepare cucumber slices using a potato peeler
- Thread each slice onto a wooden skewer like a folding accordion
- Stick a cube of meat under the cucumber
- Arrange the skewers on a plate together with the sauce in a bowl and serve
Boston Beans Baked with Belly
Try the American version of pork loin baked with beans – a one-pot meal for the whole family
- 500 g of white beans
- 2 onions
- 2 stalks of celery stalks
- 2 carrots
- 2 tablespoons Dijon mustard
- 2 tablespoons of cane sugar
- 2 tablespoons of tomato puree
- 800 g of pork flank
- 2 tablespoons of oil
- salt pepper
- 1 tbsp parsley
- Soak the beans in water for at least 4 hours
- Rub the meat with oil, salt and pepper and let it marinate in the fridge for the same amount of time
- Leave the beans in the water and boil them for ten minutes
- Drain and rinse
- Cut the onion into slices, the celeriac into pieces and the carrot into half rings
- Mix vegetables, beans, mustard, sugar, salt and pepper in a baking dish and cover with water
- Add the meat, cover and bake for 1.5 hours in the oven heated to 160°
- Check continuously and top up with water if necessary
- Remove the meat from the oven and cut into pieces or slices
- Serve over beans, sprinkled with fresh parsley
Don’t have space in the kitchen for a classic oven? Then you might like the article about electric benchtop ovens , where you will learn other useful information in addition to testing them.
What is the best way to roast a pork loin?
With pork belly, more than anywhere else, the more time you invest in its preparation, the better the resulting taste will be.
It all starts in the store – choose meat that is fresh. You can tell best by the color of the fat – it should be creamy white. Watch out for yellowish or greyish fat, keep your hands away from it. Of course, the meat should not smell in any way.
The ideal ratio of fat to meat is 50:50.
Belly comes from the side of the pork belly, has a very high fat content, which gives the meat a lot of flavor.
It should be marinated for as long as possible, start cooking the day before and leave the belly in a bath of oil and spices overnight, an hour is really the minimum.
Traditionally, slow roasting is used in its preparation – the fat slowly burns out, the taste permeates the meat, which is then beautifully supple, moist and tender. It literally melts on the tongue.
Of course, the flank can also be grilled or fried, but it will not be as soft as when slow-roasted. For these quick preparation methods, it is better to have the meat cut into strips or cubes.