Herb-Crusted Pork Belly with Roasted Potatoes and Demi-Glace Sauce

Herb-Crusted Pork Belly with Roasted Potatoes and Demi-Glace Sauce — 780 ккал

150 min
Hard
1 serv.

Description

Juicy pork belly roasted with aromatic herbs to a crispy crust, served with golden potatoes and a rich demi-glace meat sauce. A restaurant-quality dish for a special occasion.

Rating

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  1. Preheat the oven to 160°C (320°F). Score the pork belly skin in a diamond pattern without cutting into the meat.
  2. Rub the meat on all sides with salt, pepper, half of the dried herbs, and 1 tbsp of olive oil. Let it marinate for 20 minutes.
  3. Cut the potatoes into large wedges, toss with the remaining oil, crushed garlic cloves, a pinch of salt, and the rest of the herbs.
  4. Place the pork belly skin-side up on a roasting rack with a baking tray underneath. Roast for 1 hour at 160°C.
  5. After one hour, add the potatoes to the tray under the rack, increase the heat to 220°C (430°F). Cook for another 25-30 minutes until the crackling is crispy.
  6. Meanwhile, make a quick demi-glace: melt the butter in a saucepan, add the flour and cook until light brown for 2-3 minutes.
  7. Slowly whisk in the beef broth. Simmer on low heat for 10-15 minutes until it reaches a thin sour cream consistency. Strain the sauce.
  8. Let the cooked pork rest for 5-7 minutes. Plate the roasted potatoes, slice a portion of the pork belly, and drizzle with the demi-glace sauce.
780
kcal
32.4 g
Protein
41.7 g
Carbohydrates
52.5 g
Fats