Pork belly in the oven

Name: Pork belly in the oven
Ingredients: A piece of pork loin (approx. 1 kg) salt pepper paprika 4-5 cloves of garlic 200 ml water

Meat - Pork belly in the oven by Sabina I. - Recipia

I found a piece of pork belly in the freezer, set aside from last autumn and forgotten there. It was already morning, so I let it thaw and decided to roast it simply with what I had on hand. I sliced the meat, added classic seasonings, and let the oven do its job. We would have added beer if we had any, but this time we went for the non-alcoholic option. Quick Info Total time: approx. 50 minutes Preparation time: 10 minutes Cooking time: 40 minutes (first 30 covered, last 10 uncovered) Servings: 2-3, depending on appetite Difficulty: easy Recipe type: main dish, suitable for a quick meal Ingredients 1 piece of pork belly (about 1 kg) salt pepper a little sweet paprika 4-5 garlic cloves 200 ml water Instructions 1. Cut the pork belly into thick slices, not too thin. The slices should be thick enough to feel the meat but cook evenly. 2. Arrange the slices directly in the baking dish, making sure they are not overlapping. 3. Sprinkle salt, pepper, and a dash of paprika over each slice. Don’t overdo the paprika; it’s more for color. 4. Crush the garlic and scatter it over the meat. 5. Pour 200 ml of water into the dish, next to the meat. Do not add oil or any other fat – the pork belly will release enough on its own. 6. Cover the dish with aluminum foil and place it in the preheated oven at 200 degrees Celsius. 7. Bake for 30 minutes with the foil on, then remove the foil and leave it for another 10 minutes to brown slightly. 8. Take the dish out of the oven and let the meat rest for a few minutes before serving. Why I make this recipe often I like it because it doesn’t involve many steps or ingredients, and it quickly solves the meal when I find a good piece of meat. Pork belly cooked this way comes out tender with a thin crust and can be paired with almost any side dish. It works just as well on days when I don’t feel like standing by the stove. Tips and variations Tips Make sure the meat slices are as evenly thick as possible for even cooking. If you cut the meat too thin, it may dry out. 1.5-2 cm is sufficient. Don’t cover the dish completely airtight with the foil – leave one corner slightly raised for steam. If you have a convection oven, the browning time may decrease by a few minutes. Substitutions You can use pork shoulder, but it won’t have as much flavor or fat. Instead of paprika, you can use thyme or a little sage, but the final taste will be different. If you don't have garlic, granulated garlic will work, but fresh is more aromatic. Variations At the end, you can drizzle the meat with a little white or red wine and leave it in the oven for another 2-3 minutes. For those who want something more flavorful, you can add thin slices of onion between the pieces of meat. If you have beer, you can pour a quarter of a glass into the water before putting the dish in the oven. Serving ideas The meat pairs well with mashed potatoes, sautéed cabbage, boiled potatoes, or simple vegetables. Pickles or a tangy salad go very well, especially if you prepare the meat on a cold day. A glass of semi-dry red wine complements the meal. Frequently asked questions 1. Do I have to use aluminum foil? Yes, cover the dish with foil in the first part to prevent the meat from drying out. If you leave it uncovered from the start, the meat may become too dry. 2. Can I add vegetables to the dish? You can add a few slices of onion or carrot, but I wouldn’t overload the dish too much, as the vegetables absorb some of the fat and flavor from the meat. 3. What if I don’t have paprika? You can skip it, but the meat won’t have that slightly reddish color. It’s more for appearance than flavor. 4. Can I make the recipe with fresh meat, not frozen? Yes, fresh meat works too, just make sure it’s completely thawed if it was previously frozen. 5. What can I do if I want the meat to be spicier? Add a pinch of chili or hot pepper, but in moderation, so it doesn’t overpower the pork flavor. Nutritional values (estimate) For a medium serving (approx. 300 g of cooked pork belly): Calories: 500-600 kcal Protein: 25-30 g Fat: 40-45 g Carbohydrates: under 2 g Values vary depending on how much fat the meat has and how much remains in the dish. Pork belly is fattier but filling. Storage and reheating Leftover meat can be stored in the fridge for 1-2 days in a covered container. It can be reheated in the oven or microwave, but the texture will be slightly drier than fresh. If you have more meat, try to consume it quickly; it doesn’t keep as well as other juicier roasts.

Preparation

I sliced the pork breast into thicker slices, placed it in a baking tray, and seasoned it with salt, pepper, and a little paprika (for color). I crushed the garlic cloves, then added a glass of 200 ml of water (fat-free as it releases juices from the breast). I covered it with aluminum foil and placed it in the preheated oven at 200 degrees. I let it cook for 40 minutes. 10 minutes before it was done, I removed the foil to allow it to brown nicely. It’s ready and perfect for consumption. A side dish of your choice goes well: mashed potatoes, sautéed cabbage, boiled potatoes, assorted vegetables... Pickles or salad also pair nicely. And afterwards, a glass of semi-dry red wine.

Pork belly in the oven

Preparation

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