Crispy Dry-Aged Pork Belly with Roasted Root Vegetables and Pointed Cabbage Salad

Name: Crispy Dry-Aged Pork Belly with Roasted Root Vegetables and Pointed Cabbage Salad
Total time: 1 min
Yield: 2 people
Ingredients: 1.1 lb Dry-Aged Pork Belly; 7 oz Potatoes; 3.5 oz Jerusalem Artichokes; 3.5 oz Parsnips; 3.5 oz Brussels Sprouts; 0.25 head Pointed Cabbage; 0.5 bulb Fennel; 0.5 medium Onion; 1 clove Garlic; 0.5 tbsp Fresh Ginger

Gluten-Free • Dairy-FreeHigh Protein • BalancedDinnerComfort Food

Medium

1h15min

780kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A luxurious dinner for two featuring dry-aged pork with crispy crackling, caramelized root vegetables, and a fresh Asian-inspired cabbage salad.

Looking for the perfect recipe for a luxurious and cozy dinner for two? This recipe for Crispy Dry-Aged Pork Belly with Roasted Root Vegetables and Pointed Cabbage Salad is exactly what you need when you want to focus on the details during the weekend. Dry-aged meat has a much more intense and deep flavor compared to regular pork, and because the moisture content is lower, it is incredibly easy to achieve the most amazing, crunchy crackling. Here, we let the dry-aged pork belly take center stage, while the accompanying garnish creates a fantastic balance on the plate. The rustic, oven-roasted root vegetables—consisting of potatoes, Jerusalem artichokes, parsnips, and slightly bitter Brussels sprouts—provide a wonderful and warming richness. As a fresh and acidic counterpoint, we add an incredibly delicious pointed cabbage salad with thinly sliced fennel, tossed in an aromatic ginger dressing. The salad lifts the entire dish and cleanses the palate, which pairs incredibly well with the richness of the pork belly. Preparing a successful Crispy Dry-Aged Pork Belly with Roasted Root Vegetables and Pointed Cabbage Salad doesn't have to be complicated, and this tailored portion for 2 people ensures that nothing goes to waste while still giving you the experience of a complete feast dinner.

Ingredients

500 g Dry-Aged Pork Belly (1 small roast)
200 g Potatoes (about 3 medium potatoes)
100 g Jerusalem Artichokes (about 2-3 Jerusalem artichokes)
100 g Parsnips (1 large parsnip)
100 g Brussels Sprouts (about 1 handful)
0.25 piece Pointed Cabbage (a quarter head)
0.5 piece Fennel (half a fennel)
0.5 piece Onion
1 clove Garlic
0.5 tbsp Fresh Ginger (grated)

Instructions

1
Preheat the oven to 200°C (fan assisted). Check that the crackling on your dry-aged pork belly is scored all the way down to the meat (but not into the meat itself). Rub the crackling thoroughly with coarse salt, ensuring the salt gets deep into the scores.
2
Place your dry-aged pork belly in an ovenproof dish. Pour a little water into the bottom of the dish (about 1 cm) to keep the meat juicy. Place the meat in the oven and roast for approximately 50-60 minutes.
3
While the meat is roasting, prepare the root vegetables. Cut the potatoes, Jerusalem artichokes, and parsnips into coarse cubes. Cut the onion into wedges and lightly crush the garlic.
4
Toss the root vegetables with a little oil, salt, and pepper, and spread them on a baking sheet. Place them in the oven with your dry-aged pork belly when the meat has 40 minutes of cooking time remaining.
5
Clean the Brussels sprouts, remove the outer leaves, and halve them. Toss them with the root vegetables for the last 20 minutes of cooking time.
6
Prepare the salad: Slice the pointed cabbage and fennel paper-thin (ideally using a mandoline). Finely grate your fresh ginger.
7
Mix the grated fresh ginger with a little vinegar or lemon juice, oil, salt, and pepper to make a quick dressing. Massage the dressing well into your sliced pointed cabbage and fennel.
8
When your dry-aged pork belly reaches a core temperature of approx. 65°C and the crackling is crispy, remove it from the oven. Let the meat rest uncovered for 10-15 minutes before slicing.
9
Slice your dry-aged pork belly into nice pieces and serve immediately with the warm roasted root vegetables and the fresh cabbage salad.

Chef's Tips

•If the crackling on your pork belly is not crispy at the end, you can turn the oven up to 225°C or turn on the grill function for the last 5 minutes. Watch it closely so it doesn't burn!
•Experience shows that dry-aged meat often cooks slightly faster than conventional meat because the water content is lower. Use a meat thermometer for best results.
•Save any rendered fat from the bottom of the dish to drizzle over the root vegetables for extra flavor.