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Crispy Pork Belly with Roasted Vegetables

This dish is a celebration of slow-roasted flavors, where tender pork belly meets aromatic spices and perfectly caramelized vegetables. Inspired by Mediterranean cuisine, this recipe transforms simple ingredients into a rich and satisfying meal. The pork belly, seasoned with warm spices like cinnamon and allspice, develops a crispy, golden crust while remaining juicy inside. The vegetables—potatoes, carrots, and zucchini—absorb the savory juices, creating a harmonious balance of textures and flavors. A touch of red wine and mustard enhances the depth of taste, making this dish perfect for a comforting Sunday meal or a festive gathering. Serve it with a fresh green salad or crusty bread to complete the experience.

Main | Mediterranean | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Paleo | Shellfish-Free | Soy-Free | Roast Dish | Oven | Roasting Pan | Carrot | Pork Belly | Potato | Zucchini | Roasting | Festive | Weekend | Slow
Time to complete

Prep

15min

Cook

1h

Wait

0 minutes

Total

1h 15min

Ingredients (Makes 6 portions)
  • 1.5 kg / 3.3 lb boneless pork belly, scored crosswise
  • 2 medium zucchinis, sliced into 2 cm / ¾ in rounds
  • 2-3 carrots, sliced into medium rounds
  • 3 potatoes, cut into 3 cm / 1¼ in cubes
  • 1 garlic clove, thinly sliced
  • 1 tbsp allspice berries
  • 2 cinnamon sticks
  • 2-3 sprigs fresh rosemary
  • 1 tbsp dried thyme
  • 50 ml / 3 tbsp dry red wine
  • 1 tbsp mustard
  • 1 fresh spring onion, finely chopped
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 200 ml / ¾ cup water
Nutrition Information (per 100g)
  • Calories: 280
  • Fat: 22
  • Protein: 15
  • Carbohydrates: 10
  • Fiber: 2
Directions

Preparation

  • 1. Preheat the oven to 180°C / 350°F.

Seasoning the Pork

  • 2. Season the pork belly generously with salt and black pepper. Place it in a roasting pan.

Arranging the Vegetables

  • 3. Arrange the zucchini, carrots, potatoes, and spring onion around the pork belly. Season with salt and pepper.

Adding Aromatics

  • 4. Scatter the garlic slices, allspice berries, cinnamon sticks, rosemary, and thyme over the pork and vegetables.

Preparing the Cooking Liquid

  • 5. In a small bowl, mix the red wine, mustard, olive oil, and water. Pour the mixture evenly over the pork and vegetables.

Roasting

  • 6. Roast for approximately 1 hour, until the vegetables are tender and the pork belly is crispy and golden.
Cookix's Secrets

Achieving Crispy Skin

  • For extra crispiness, pat the pork belly dry before seasoning and roasting.

Alternative Cooking Method

  • Slow-cook the pork belly at 150°C / 300°F for 2.5 hours for an even more tender result.

Alternative Proteins

  • Replace pork belly with chicken thighs or lamb shoulder for a different take on the dish.

Bold Flavor Enhancements

  • Add a touch of smoked paprika or cumin for a deeper, smoky flavor.

Enhancing Flavor

  • Let the pork belly marinate with the spices and mustard mixture for a few hours before roasting.

Healthier Version

  • Use lean pork loin instead of pork belly for a lower-fat alternative.

Seasonal Tweaks

  • Substitute zucchini with bell peppers or eggplant for a summer variation.

Serving Suggestions

  • Pair with a fresh green salad or crusty bread to balance the richness of the dish.