Oven-baked pork breast with vegetables and wild garlic

Name: Oven-baked pork breast with vegetables and wild garlic - Felicia E.
Ingredients: about 700; 750 g of pork belly with skin; pork spices; 400 g of vegetables; potatoes; peas; green beans; carrots; 1 bunch of wild garlic; 1 bunch of green onions

Diverse - Oven-baked pork breast with vegetables and wild garlic by Felicia E. - Recipia

Pork belly with vegetables doesn't evoke poetic reactions in our home, but it doesn't last long on the table either. Wild garlic is clearly my favorite ingredient in spring, but the most common response from my family to this recipe is simple: "These vegetables are good... especially the meat." Most of the time I make the recipe because it doesn't require anything complicated and it turns out well every time. It just needs a bit of patience at the beginning. Quick info Total time: approx. 14-16 hours (including cold marinating) Effective preparation time: 25 minutes Cooking/baking time: 2-2.5 hours in the oven Servings: 4 Difficulty: easy to medium, most steps are simple Recipe type: main course, for the weekend or for a meal with more people Ingredients 700-750 g pork belly with skin pork spice mix (without extra salt, if the mix is already salty) 400 g vegetables (potatoes, peas, green beans, carrots) 1 bunch of wild garlic 1 bunch of green onions Preparation method 1. I prepare the pork belly. I wash the piece of meat and dry it gently with kitchen towels. I score the skin with a sharp knife, trying not to reach the meat. Then I rub the piece on all sides with my favorite pork spices, enough to cover it evenly. I transfer the meat to a container or cover it with cling film and leave it in the fridge for 12-14 hours. Marinating overnight helps with flavor, but no further steps are needed at this stage. 2. After it's been in the fridge, I take the belly out. I fry it in a heated pan, without extra oil, for about 5 minutes on each side until it browns slightly. This step helps with the crust and flavor. 3. I transfer the pork belly to an ovenproof dish (like Pyrex or ceramic), skin side up. I pour a cup of water over the meat. I put it in the preheated oven at moderate temperature (about 180°C if I'm using an exact temperature), for 2-2.5 hours. If the liquid reduces too quickly, I can add a few tablespoons of water during cooking. 4. About 30 minutes before the meat is done, I prepare the vegetables. I clean and cut them if necessary, then boil them in salted water until they become tender but not mushy. 5. I wash the green onions and wild garlic, chop them finely and put them in a pan or pot over medium heat with a little water or a spoonful of the vegetable cooking liquid. I sauté them for two to three minutes until they soften slightly. 6. I drain the boiled vegetables and add them to the sautéed onions and wild garlic. I mix them well and let them cook on low heat for about 5 minutes to absorb the fresh green flavor. 7. I take the pork belly out of the oven when it's tender and browned. I let it rest for a few minutes, then slice it. I place the vegetables on a platter, put the meat on top, and pour the remaining sauce from the baking dish over everything. Why I make this recipe often I don’t bother with elaborate marinades or special sauces. It works well every time, and I can use any vegetables I have on hand; in spring, wild garlic really makes a difference. It almost cooks itself after the frying stage, and I can organize other things while it’s in the oven. It’s a recipe with meat, vegetables, and greens, without unnecessary steps. Tips and variations Tips If I have pork belly with too thick skin, I score it as deeply as possible (but without cutting to the meat) to cook better in the oven. I shouldn’t use extra salt if the spice mix is already salty; otherwise, the meat will turn out too salty. When browning, I don’t add oil; the pork belly releases enough fat. Instead of a Pyrex dish, any ovenproof dish with a lid or aluminum foil can be used, but it shouldn’t be too small. Substitutions Wild garlic can be substituted, only if it's out of season, with green garlic or garlic leaves, but the taste will be different. The vegetables can be adapted based on what I have: broccoli, zucchini, or bell peppers work just as well if I don’t have everything listed above. Green onions can be replaced with dry onions, but they should be finely chopped and sautéed first. Variations If I want it to be lighter, I trim the excess fat, but pork belly with skin is essential for the final texture. A little white wine can be added to the baking dish, but it’s not in the original recipe. For a more intense flavor, I can sauté the vegetables with a teaspoon of butter, but it’s not necessary. Serving ideas Everything can be placed on a platter or in portions, with the vegetables underneath and the meat on top. It goes well with a simple salad or just fresh bread. Leftover meat can be reheated in a pan or oven. Frequently asked questions 1. Can I make the recipe with pork belly without skin? Yes, but it won't turn out as juicy and it won't have the same crust at the end. The skin helps with texture and flavor. 2. If I don't have time to marinate for 12-14 hours, can I reduce the time? It can be done with a shorter marinade (3-4 hours), but the meat won't be as tender and flavorful. However, this step is not mandatory, just recommended. 3. Do I have to use exactly all the vegetables mentioned? No, they can be adapted based on what I have at home. The important thing is to have variety - potatoes, one type of pod, and something sweet (peas or carrots). 4. Do I have to sauté the wild garlic and green onions or can I put the vegetables directly? If I put them raw, they won’t have the same taste. Sautéing helps with flavor and reduces the pungency of the wild garlic. 5. How do I know if the pork belly is done? After 2-2.5 hours in the oven, the meat should be tender, cut easily with a knife, and the skin should be browned. Nutritional values Estimation for one serving (out of 4): calories: 500-600 kcal (depending on how fatty the belly is) protein: 25-30 g fat: 35-40 g carbohydrates: 20-25 g (mainly from potatoes and peas) Values are indicative and depend on the fat content of the meat and the type of vegetables used. Storage and reheating The meat and vegetables keep well in the fridge for 1-2 days, covered. When reheating, I use the oven or a pan on low heat, possibly with a splash of water to prevent drying out. I do not recommend freezing cooked vegetables, as they become mushy. The meat keeps better, but it doesn’t have the same texture when defrosted.

Preparation

We prepare the pork belly by scoring the skin side, seasoning it, and leaving it in the fridge for about 12-14 hours. After it has been in the fridge, we fry the pork belly for 5 minutes on each side, then place it in a baking dish, add a cup of water, and put it in the oven for 2 to 2 and a half hours at moderate heat. Half an hour before removing the pork from the oven, we prepare the vegetables. We boil them in salted water. We finely chop the green onions and wild garlic and sauté them, then add the boiled vegetables and let them cook for about 5 minutes. We take the pork belly out, place it over the vegetables on a platter, and pour the sauce from the roast over it. That's about it, hearty and not recommended for the picky eaters...

Oven-baked pork breast with vegetables and wild garlic

Preparation

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