Looking for the ultimate comfort food? This crispy roast pork belly with buttery mashed potatoes is the perfect mix of crunchy crackling and creamy mash. It’s easy enough for a weeknight dinner, but impressive enough for holidays and gatherings.
Roast Pork with Creamy Mashed Potatoes
Crispy, juicy pork belly served with rich, buttery mashed potatoes — the perfect family dinner recipe.
Ingredients
Equipment
Method
- Preheat your oven to 220°C (430°F). This high heat helps the pork skin crisp up.
- Pat the pork belly dry with paper towels. Score the skin with a sharp knife, being careful not to cut too deep.
- Rub olive oil and coarse salt into the skin, making sure it gets into the cuts. Add rosemary on top.
- Place pork belly on a roasting tray and cook for 30 minutes at high heat.
- Reduce the oven to 160°C (320°F) and roast for another 1.5 hours until the meat is tender.
- Meanwhile, peel and boil potatoes in salted water until soft.
- Drain, then mash with butter, milk, nutmeg, salt, and pepper until smooth and fluffy.
- Let the pork rest for 10 minutes before slicing. Serve with mash on the side. Buon Appetito
- Menicucci's Chianti Riserva DOCG 2017 is a true expression of Tuscan winemaking, crafted from the region’s signature Sangiovese grape. Produced from carefully selected vineyards in the heart of Chianti—an area celebrated for its diverse terroir and ideal climate—this vintage captures the essence of tradition and quality.The bouquet reveals inviting aromas of ripe red cherries, blackberries, and plums, complemented by delicate hints of vanilla and oak. On the palate, it is medium-bodied with firm, well-structured tannins, offering layers of dark fruit, tobacco, and a touch of spice. A bright acidity carries through to a long, elegant finish, making it a versatile partner for classic Italian cuisine such as tomato-based pasta, grilled meats, and aged cheeses.Balanced and refined, Menicucci's Chianti Riserva DOCG 2017 reflects the very best of the Chianti region. It is delightful to drink now but also has the potential to evolve beautifully with further cellaring.https://amzn.to/45ZHsan
- Bright ruby-red in color, this wine opens with aromas of blackberries, cherries, red currant, and leather, accented by subtle hints of licorice and vanilla. On the palate, it shows sweet, persistent tannins that give structure and elegancehttps://amzn.to/4fBkzhE
Nutrition
Notes
Cooking Tips & FAQs
How do I get the pork skin extra crispy?👉 Make sure the skin is very dry before roasting. Scoring the skin and rubbing in plenty of salt helps draw out moisture. Can I make this ahead of time?
👉 Yes! Roast the pork belly in advance, then reheat at 220°C for 10 minutes to re-crisp the crackling before serving. What’s the best potato for mash?
👉 Gold potatoes are creamy and rich, while Russet potatoes give a fluffier mash. Desiree works well too if you prefer a firmer texture.
Serving Suggestions
- Add steamed greens like broccoli or beans for balance.
- Pair with apple sauce or gravy for extra flavor.
- A crisp white wine like Riesling complements the richness.
Storage & Leftovers
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat: Use the oven at 200°C to keep the pork skin crispy.
- Avoid microwaving as it will soften the crackling.
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