There is nothing like a deliciously crispy roasted pork belly. Although quite fatty, this amazing cut of meat surely gets the taste buds going and roasting it slow and low makes it even more mouthwatering.
I wanted to serve my Crispy Pork Belly, supplied by the awesome team from Biltong@za, with delicious sweet and tangy Blueberry compote, but disappointingly, I realized the shops won’t stock this delicious berry this time of year. However you do find the frozen ones, which works perfect with this recipe, or just stick with a sweet store bought version.
The sweet sticky Blueberry preserve went incredibly well with my generously salted Crispy Pork Belly, and with the addition of smashed parmesan baby potatoes, you will end up licking your plate clean… only one of my many unorthodox eating habits…
Do check out Biltong@za’s page, and have a squiz at all their amazing meat products, if you think it ends with Biltong alone, you might be pleasantly surprise at what they stock and their incredible prices.
| Prep Time | 15 min |
| Cook Time | 3 hours |
| Servings | people |
- 1,2 kg pork belly
- 2 tablespoons olive oil
- salt and black pepper
- 3 cups frozen blueberries
- 1/2 cup castor sugar
- dash water
- 1 lemon juices retained
- 300 gr baby potatoes
- salt and black pepper to season potatoes
- 1/2 cup Parmesan cheese grated
Ingredients
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- Preheat the oven to 200 degrees Celsius
- Rub the pork belly with olive oil and generously season it with salt and black pepper.
- Carefully score the skin of the belly with a sharp knife.
- Place your belly on an oven safe grill tray, to render the fat for the potatoes.
- Take the heat down to 160 degrees Celsius and slow roast for about three hours, checking every now and then.
- After about three hours the meat should be done and very tender, crank the oven temperature to 200 degrees Celsius to crisp up the skin of the pork until crisp and bubbly. Remove from oven and set aside.
- In the meantime, add the blueberries, sugar, and water and lemon juice to a small saucepan and bring to a boil.
- Simmer for about 10 - 15 minutes, until the fresh blueberries burst and caramelize. Set aside.
- Blanch the potatoes in boiling water until soft.
- Remove from water and transfer them to the baking tray filled with the rendered fat from the pork, gently push down with a masher until broken, season and roast until crispy and colored. Sprinkle with grated parmesan.
- Serve the crispy pork belly ribs with generous helpings of compote and potatoes.
