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Recipe courtesy of Peter McKnight

Roasted Pork Belly with Warm Potatoes and a Celery Radish Salad

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  • Level: Intermediate
  • Total: 2 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 4 servings
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Pork Belly:

2 pounds pork belly

1/2 cup salt

1/2 cup sugar


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


  1. 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. 
  2. 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.
  3. Meanwhile, heat a deep fryer to 350 degrees F.
  4. 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.
  5. 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.
  6. For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves.
  7. For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.
  9. 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.
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