Pork belly with potatoes in the oven

Pork belly with potatoes, baked in the oven, recipe with photo

For a homemade dinner, I offer a delicious and simple recipe for pork belly with potatoes in the oven. The meat comes out excellent! Juicy, tender, with the smell of spices, it is simply cut into portions and served together with potatoes.

And due to the fact that the meat is marinated in advance, part of the marinade during baking is transferred to the potatoes along with the fatty meat juice.

Preparation time: 2 hours
Production time: 1-1.5 hours

Ingredients:

Pork belly on the bone - 600 g
Large onion - 1 pc.
Garlic - 3-5 cloves
Salt - 1 teaspoon
Khmeli suneli - 1 teaspoon
Ground dark pepper - a pinch
Bay leaf - 2 pcs.
Potatoes - 3-4 pcs.
Pumpkin or carrots, optional
Vegetable oil - 1 tablespoon
Parsley
Dill

Recipe for pork belly with potatoes in the oven

1. Use pork belly on the bone along with lard to make this dish. The pork will release fatty juices, in which the potatoes will be stewed. You can throw the skin on the brisket, after baking it will become soft.

2. Cut the brisket into portions and place in a deep container.

3. Using a large grater, chop the onion and garlic. Add a handful of salt to the acquired mass into a bowl and knead well with your hand until the juices appear. Then add this mixture to the meat.

4. Coat the pork belly well with onion and garlic. For flavor, add suneli hops, dark pepper, and bay leaf to the meat. You can use any other spices for meat: rosemary, marjoram, sage, paprika. Just don’t overdo it with spices, otherwise they will overwhelm the natural taste of the meat.

Stir in the brisket pieces, cover and refrigerate for an hour. You can reduce the marinating time of meat by placing a weight on top. For example, a jar of water.

5. At the next manufacturing step, you need to peel and coarsely chop the potatoes. You can add pumpkin or carrots to it for contrast. With them the dish will look brighter and more beautiful.

Cut all vegetables into large cubes, as well as potatoes. If you cut vegetables finely, they can simply burn during the manufacturing process.

Preheat the oven to 200 degrees. Use a roasting pan or other heat-resistant dish with a tight-fitting lid as a baking container. If you don't have a lid, you can tightly cover the pan with a layer of foil. It is imperative to cover the dishes, otherwise the vegetables will not cook well and will be dry and hard. It is convenient to use a baking bag in this recipe.

As you can see in the photo, I use a heat-resistant glass roasting pan. Place pieces of brisket, potatoes and pumpkin into it, add a spoonful of vegetable oil. Lightly salt everything on top.

6. Stir the ingredients so that the marinade also gets on the potatoes and pumpkin (or carrots). Leave the pork belly on top; it will bake on a “pad” of vegetables.

7. Bake the dish with the lid closed for approximately 1 hour until the potatoes are soft. Then open the lid. As you can see in the photo, the meat is ready, but there is actually no crust. To create an appetizing golden crust, brush the top of the brisket with a brush using a mixture of honey and soy sauce.

Sprinkle with chopped dill or parsley, add half a chopped garlic clove. Place in the oven for another 5-7 minutes. Now do not cover the dish with a lid so that the meat gets a crust on top.

8. Turn off the oven and take out the roasting pan. Cover it with a lid and let it brew for another 10-15 minutes. During this period of time, you can prepare any regular salad for a small family feast.

9. Savory and fragrant pork belly with potatoes in the oven is ready! You can serve the dish to the table. Bon appetit!

Potatoes with brisket: recipes

Potatoes with brisket can be prepared using various methods: frying in a pan, baking in the oven. You can eat both raw meat and smoked or boiled-smoked meat. Most often, Russians cook pork belly with potatoes. Several easy recipes for this dish are presented in this article.

In a frying pan

No oil required for production. Instead - fatty brisket.

potato;
boiled smoked pork belly;
onion;
salt.

Cut the pork belly into small pieces.
Fry it in a frying pan until it is slightly browned and the residual amount of lard has rendered out.
Peel the potatoes and cut into bars.
Transfer the brisket to another bowl, and place the potatoes in the frying pan and fry, slightly short of cooking.
Cut the onion into small cubes and add to the pan with the potatoes. At this step, add salt to taste. There is no need to close the lid so that the potatoes are covered with a crust.
Place the brisket in the pan and cook until done.

The potatoes and brisket are ready, you can immediately put them on the table and eat them with pleasure.

In the oven

This dish has excellent taste. The brisket comes out juicy, tender, soft, saturated with the smell of seasonings.

600 g pork belly on the bone;
1 teaspoon hops-suneli;
one huge onion;
1 teaspoon salt;
three cloves of garlic;
a pinch of ground pepper;
four potato tubers;
two bay leaves;
a tablespoon of vegetable oil;
one carrot;
honey and soy sauce;
dill and parsley.

Cut the brisket into portions; you don’t have to cut off the skin (it will become soft during baking).
Place the pork in a suitable container.
Grate the onion and garlic, add salt and mash until juice appears, then transfer to a container with meat.
Coat the brisket properly with an onion-garlic mixture, add bay leaf, suneli hops, and dark pepper. If desired, you can add any of the following seasonings: paprika, rosemary, marjoram, sage, etc. The main thing is not to overdo it with them so that they do not interrupt the taste of the brisket.
Mix the pork pieces, cover and put in the refrigerator for one hour. You can put a weight on the meat, then the marinating time will be reduced.
Peel the potatoes, cut into large slices, carrots into cubes or cubes. Carrots can be replaced with pumpkin if desired. It is recommended to cut vegetables coarsely.
Preheat the oven to 200 degrees.
To prepare the dish, you will need heat-resistant dishes with a tight lid, for example, a duck roaster. If you don't have a lid, you can wrap it tightly with foil.
Place pieces of marinated brisket, potatoes and carrots (or pumpkin) in a bowl. Add vegetable oil, salt and mix so that the marinade gets on the vegetables. Place pork pieces on top.
Bake covered for one hour. Then remove the lid, brush with a mixture of honey and soy sauce to form a golden brown crust, sprinkle with chopped parsley and dill and place in the oven for another five to seven minutes.
Remove the brisket and potatoes from the oven and let sit for 10 minutes.

Serve the dish with a light vegetable salad.

Country style

According to this recipe, potatoes and brisket are cooked with cheese in a frying pan.

400 g brisket (it can be pork or beef);
100 g cheese;
two onions;
as many potatoes as will fit in the frying pan;
a pinch of basil, oregano, marjoram, mint;
lemon slice;
salt;
greenery;
vegetable oil.

Scrape the brisket, cut into slices 0.5 cm wide. Sprinkle it with herb mixture, add salt and sprinkle with lemon juice.
In a frying pan, fry the brisket until lightly browned and the fat flows out, add the onion, cut into half rings, and fry, stirring constantly, until the onion is transparent and soft.
Transfer the brisket and onions to another container.
Add oil to the frying pan, add the potatoes cut into cubes, add salt, and fry until tender.
Without turning off the heat, place pieces of pork on the potatoes, sprinkle with coarsely grated cheese and leave on the stove for a few minutes until the cheese melts.

Conclusion

As we see, preparing potatoes with brisket is very simple. With all this, you will need the most ordinary ingredients that are always in the kitchen, and a hearty lunch for the whole family is guaranteed.

Pork belly: the best recipes

Pork belly is a popular dish in various countries around the world. No matter how much you cook it: in the oven, in a slow cooker, or just in a frying pan, it will always be solemn, fragrant and indescribably delicious.

Pork belly is made for roasting. It will definitely become the main dish on the table. This delicacy is adored not only by men, but even by children. UNIAN has prepared for you several recipes for the most delicious, juicy and tender brisket.

Pork belly with potatoes in the oven

Pork belly – 600 g

Garlic - 3-5 cloves

Salt - 1 teaspoon

Khmeli-suneli - 1 teaspoon

Ground dark pepper - a pinch

Bay leaf - 2 pcs.

Potatoes - 4 pcs.

Vegetable oil - 1 tablespoon

Greens for serving

Grind the onion on a large grater and finely chop the garlic. Add salt to the vegetables and rub with your hands until the juice comes out. Add suneli hops, dark pepper and bay leaf. Coat the pork belly with the mixture. Place the meat in the refrigerator for an hour.

Peel the potatoes and chop coarsely. Add vegetable oil to the baking dish, add brisket and potatoes. Add some salt. Leave the pork belly on top; it will bake on a “pad” of vegetables.

Bake the dish with the lid closed for approximately 1 hour at 200 degrees until the potatoes are soft. Then open the lid and bake until a crust appears. Remove the finished dish from the oven, cover again and let sit for about 30 minutes. Serve sprinkled with herbs.

Pork belly in a sleeve

Wash the brisket, scrape the skin with a knife and create notches in it. Make holes in the brisket with a knife and stuff with garlic cloves. Rub the meat with salt, sprinkle with herbs and coat with mustard. As a standard, the meat must be marinated overnight (that is, in the dark) in the refrigerator, but this is not necessary. Place the brisket in a baking sleeve, tie the edges tightly and create several holes on top to allow steam to escape during cooking. Bake in the oven until done, depending on the temperature and size of the piece of meat.

Pork belly fried in a frying pan

350-400 g pork belly with thin layers of lard

ground pepper or a mixture of peppers

salt, vegetable oil for frying

Cut the brisket into slices 1-1.5 cm wide. Sprinkle with pepper and plenty of salt.

Grease a frying pan with vegetable oil and heat it over high heat. Add the brisket, turn the heat down to medium-high, and fry the meat slices for 3-4 minutes on one side. 15-20 seconds after turning over, reduce the heat even more - almost to medium, cook for 3-5 minutes under the lid.

Regular pork belly in the oven

Pork brisket – 1 kg

Garlic – 8 cloves

Salt, pepper, bay leaf - to taste

Place the brisket on foil and make deep cuts on all sides with a knife. Stuff the slits with garlic and bay leaves. Salt and pepper the meat to taste on all sides.

Wrap the brisket in 3-4 layers of foil. Place the package on a baking sheet or in an oven dish, pour about 0.7 cm of water into the bottom of the dish and bake the meat for 2 hours at 200 degrees. When the water evaporates, add fresh water. Let the brisket rest slightly in the foil, and later you can cut it.

Pork belly in a slow cooker

Pork belly – 800-900 g

Baked Potatoes with Smoked Brisket

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Potatoes – 500 g

Onions – 2-3 pcs.

Brisket – 50 g (with a layer of meat)

Salt - to taste

Herbs – 3 tablespoons

Vegetable oil – 6 tablespoons

Chicken eggs – 3 pcs.

Hard cheese – 100-150 g

This oven-baked potato dish is available to every family.

1 hour 30 minutes Serves 8 Easy

It would seem like making potatoes is a common thing. But no, and this vegetable has certain secrets in its production. For your tribunal I present baked potatoes in the oven, with smoked brisket, onions and fragrant Provençal herbs. Smoked brisket has an inimitable smell and taste. If you choose skin-on brisket, the main thing is that there are no spots or bristles on it, but you can trim the skin completely, if desired :-). The dish is easy to prepare and there is no need to stand over a hot stove.

Step by step recipe

Peel onions and potatoes. Cut the potatoes into slices. Cut the onion into half rings. Cut the brisket into thin slices.

Grease the baking dish lightly with vegetable oil. Then spread half of the chopped potatoes across the entire bottom of the pan. Place onion sliced into half rings on top. Sprinkle with seasoning and salt to taste. Drizzle slightly with vegetable oil (you can mix lightly with your hands so that the oil drips to the bottom).

Place the brisket slices on top of the onions.

Place a second layer of potato slices again. Salt and sprinkle with seasoning again (You can use any seasonings to suit your taste. I used herbs de Provence. This dry mixture includes basil, mint, marjoram, oregano, rosemary, thyme and sage. Very fragrant!) Season the weight again with a small amount of vegetable oil, almost a couple of tablespoons.

Grate the cheese (it’s better to use hard types of cheese, but it’s not essential) on a small grater and set aside. Take 3 eggs, break them into a deep bowl, beat with a fork, add a little salt. Pour beaten eggs over potatoes, onions and brisket.

Sprinkle grated cheese on top (you can find the amount of cheese yourself, because some people like it more, others much less).

Bake potatoes with cheese and smoked brisket in the oven at 180 C degrees until the vegetable is cooked at medium level (approximately 40-50 minutes). If the potatoes start to burn, you can cover them with foil with the glossy side facing up (so the gloss will reflect the heat) or cover the pan with the vegetables with baking paper. You can stir the potatoes once with a spatula (it all depends on your oven, because mine burns on the bottom from time to time). Ready-made baked potatoes with brisket and onions turn out to be a fragrant and juicy dish.

Serve oven-baked potatoes hot or warm (can be served directly in the pan).
Bon appetit!