Crispy Pork Belly & Mash

Posted by Belmore Meats on


  • 1 pound pork belly, skin-on
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon vegetable oil
  • 4-5 medium potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/4 cup milk
  • Salt and pepper to taste


  1. Preheat your oven to 450°F (230°C).

  2. Pat the pork belly dry with paper towels, and then use a sharp knife to score the skin in a crosshatch pattern, making sure not to cut too deeply into the meat.

  3. In a small bowl, mix together the salt, black pepper, garlic powder, and paprika.

  4. Rub the seasoning mixture all over the pork belly, making sure to get it into the scored skin.

  5. Place the pork belly, skin-side up, in a roasting pan and brush it with the vegetable oil.

  6. Roast the pork belly in the oven for 20 minutes, or until the skin is crispy and golden brown.

  7. Reduce the oven temperature to 350°F (180°C) and continue roasting the pork belly for an additional 45-60 minutes, or until the internal temperature of the meat reaches 145°F (63°C).

  8. While the pork belly is roasting, prepare the mashed potatoes. Place the cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook the potatoes for 15-20 minutes, or until they are tender.

  9. Drain the potatoes and return them to the pot. Add the butter and milk, and then use a potato masher or fork to mash the potatoes until they are smooth and creamy. Season with salt and pepper to taste.

  10. Remove the pork belly from the oven and let it rest for 5-10 minutes before slicing.

  11. Serve the sliced pork belly with a generous spoonful of mashed potatoes on the side.

Enjoy your crispy pork belly with mashed potatoes!

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