Meat, Classics and bistro fare
Pork Belly Confit with Mashed Potatoes
Pork belly confit with mashed potatoes is a meat dish for 4 people, ready in 3 hours and 10 minutes, rated easy, for about €2.60 per person. The key is a long slow roast at low temperature that makes the meat tender, followed by a very hot oven blast to crisp up the skin before serving with the mashed potatoes.
A weekend dish, pork belly slow roasted in the oven until tender underneath and crispy on top, served with mashed potatoes.
- Total time
- 3 h 10
- Difficulty
- Easy
- Cost per person
- €2.60
- Calories per person
- 560 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
- The kids
- They generally like it
Pork belly confit is the kind of meat that falls apart with a fork, topped with a crackling skin you keep an eye on toward the end of cooking. Garlic cooked in its skin and thyme slowly flavor the meat during the two and a half hours in the oven, with barely anything to do besides basting it now and then.
This is a weekend dish, the kind you start early afternoon to enjoy the long cooking time without having to think about it. Kids love the creamy mashed potatoes and the crispy skin, adults appreciate the tender meat and the small amount of effort involved. Perfect for a fall or winter Sunday with the family.
The ingredients
Butcher
- Fresh pork belly 1.2 kg
Fruits and vegetables
- Garlic 6 cloves
- Thyme 5 sprigs
- Bay leaves 2 leaves
- Potatoes 1 kg
Pantry
- Dry white wineoften in the pantry 15 cl
- Coarse saltoften in the pantry 1 tbsp
- Pepperoften in the pantry 1 pinch
Dairy
- Milk 20 cl
- Butter 60 g
Allergens Lactose
The step by step recipe
-
Score the skin with a knife in a crisscross pattern and rub the pork belly with coarse salt, pepper, and thyme.
The scoring lets the fat render and the skin crisp up.
-
Place it in a baking dish with the unpeeled garlic, bay leaves, and white wine.
Keep the garlic in its skin, it slowly confits.
-
Roast at 150°C for two and a half hours, basting occasionally. 2 h 30
Slow cooking is what makes the meat tender.
-
Cook the potatoes and mash them with the hot milk and butter. 20 min
Use a potato masher, not a blender, so the mash stays smooth without going gluey.
-
Turn the oven up to 240°C for ten minutes to crisp up the skin, then slice and serve with the mashed potatoes. 10 min
Watch the skin closely, it can burn in seconds.
Our tips to get it right
- Pick a pork belly with an even, generous layer of skin, that's what gives you the final crackling.
- Take the pork belly out of the fridge half an hour before roasting, it cooks more evenly that way.
- Keep the cooking juices at the bottom of the dish, they go really well with the sliced meat and mashed potatoes.
The variations
- Swap the white wine for dry cider for a softer, slightly fruity flavor.
- Add carrots and onions around the meat from the start of cooking for an all in one dish.
- For kids in a hurry, just serve the meat sliced with the mashed potatoes, skipping the final crisping step.
What to serve it with
- A sharply dressed green salad
- Steamed green beans
- A glass of dry white wine
Storage
Cooked pork belly keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once sliced. Reheat the meat in the oven to bring back some crispiness, and the mashed potatoes in a saucepan with a splash of milk.
Questions about this dish
Can you prepare the pork belly ahead of time?
Yes, you can roast it the day before through the two and a half hour step. The next day, just blast it in a very hot oven for ten minutes to crisp up the skin before serving.
What if the skin doesn't crisp up enough?
Pop it under the broiler for a few extra minutes, watching closely since it burns fast once it starts browning. Also make sure the skin was properly scored before roasting.
Can you substitute the white wine?
Yes, chicken stock or water with a splash of vinegar work well for deglazing the dish. The flavor will be a bit less rich but the meat stays just as tender.
Does pork belly freeze well?
Yes, once cooked and sliced, it freezes well for about a month. Thaw it in the fridge then reheat in the oven to bring back the crispiness.
How long does it take to make a slow roasted pork belly with mashed potatoes?
Count 3 h 10 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a slow roasted pork belly with mashed potatoes?
About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a slow roasted pork belly with mashed potatoes cost?
About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains lactose. Always check the labels of the products you buy.
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