Roasted Pork Belly with Warm Potatoes and a Celery Radish Salad

Total Time:
2 hr 45 min
1 hr 15 min
1 hr 30 min

4 servings

  • Pork Belly:
  • 2 pounds pork belly
  • 1/2 cup salt
  • 1/2 cup sugar
  • Vinaigrette:
  • 1/4 cup red wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1/8 small red onion, chopped
  • 1/2 cup vegetable oil
  • Salt and freshly ground black pepper
  • Potato Salad:
  • Reserved pork fat
  • 2 tablespoons chopped shallots
  • 2 russet potatoes, cubed and boiled
  • 1 tablespoon grainy mustard
  • 1 tablespoon red wine vinegar
  • 1/3 bunch fresh chives, chopped
  • Salt and freshly ground black pepper
  • Celery and Radish Salad:
  • 3 radishes, thinly sliced
  • 2 celery stalks, thinly sliced
  • Celery leaves, for garnish
  • Dipping Glaze:
  • 3 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon hot sauce
  • Main Ingredient: Potato, Pork, Radish, Celery
  • Meal Part: Main Dish
  • Meal Type: Dinner
  • Taste: Savory
  • Technique: Roasting
Watch how to make this recipe.
  • For the pork belly: Preheat the oven to 400 degrees F. Sprinkle the pork belly liberally with equal parts salt and sugar. Place the pork belly on a rack in a roasting pan. Roast for about 1 hour.

  • Once the pork belly is done, cool and set aside. Reserve the fat from the pan to be used in the potato salad. Once cooled, portion the belly into 3/4-inch by 3-inch slices.

  • Meanwhile, heat a deep fryer to 350 degrees F.

  • While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Slowly add in the vegetable oil to emulsify. Season with salt and pepper.

  • For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red wine vinegar. Saute until warmed through. Finish with the chopped chives, salt and pepper.

  • For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves.

  • For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.

  • Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes. Remove and dip in the glaze. Slice and serve with the salads.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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