Slow-Roasted Pork Belly With Chimichurri Recipe

Slow-roasted pork belly with chimichurri is a mouthwatering dish that combines tender, juicy pork belly with a vibrant and flavorful chimichurri sauce. The pork belly is slow-cooked to perfection, resulting in a crispy exterior and melt-in-your-mouth texture. The chimichurri sauce, made with fresh herbs, garlic, vinegar, and olive oil, adds a zesty and herbaceous kick to the dish. This recipe is perfect for special occasions or when you want to impress your guests with a show-stopping dish.

4.4
16 Rating -
Rate
Non Vegdiet
3hr 15minstotal
30minsPrep
2hr 45minsCook
3hr 15m.total
30m.Prep
2hr 45m.Cook
Slow-Roasted Pork Belly With Chimichurri
plan
Bookmark

ingredients serve

Ingredients for Slow-Roasted Pork Belly With Chimichurri Recipe

  • 0.33 pound Pork Belly
  • As required Salt And Pepper, To Taste
  • as required Chimichurri Sauce
  • 0.17 cup Fresh Parsley Leaves
  • 0.08 cup Fresh Cilantro Leaves
  • 1/2 cloves Cloves Garlic
  • 0.33 tablespoon Red Wine Vinegar
  • 1/25 cup Olive Oil
  • As required Salt And Pepper, To Taste

Directions: Slow-roasted Pork Belly With Chimichurri Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 275°F (135°C).
  • STEP 2.Score the skin of the pork belly with a sharp knife, making shallow cuts in a crisscross pattern.
  • STEP 3.Rub the pork belly with salt, pepper, and any additional seasonings of your choice.
  • STEP 4.Place the pork belly on a wire rack set inside a roasting pan, with the skin side up.
  • STEP 5.Roast the pork belly in the preheated oven for 3-4 hours, or until the skin is crispy and the meat is tender.
  • STEP 6.While the pork belly is roasting, prepare the chimichurri sauce by combining fresh parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.
  • STEP 7.Once the pork belly is cooked, remove it from the oven and let it rest for 10-15 minutes.
  • STEP 8.Slice the pork belly into thick slices and serve with a generous drizzle of chimichurri sauce.
  • STEP 9.Enjoy the slow-roasted pork belly with chimichurri immediately.
  • STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For extra crispy skin, you can increase the oven temperature to 425°F (220°C) for the last 10-15 minutes of cooking.
  • Make sure to let the pork belly rest before slicing to allow the juices to redistribute and ensure maximum tenderness.
  • Feel free to adjust the amount of garlic and herbs in the chimichurri sauce to suit your taste preferences.

Storage and Serving

  • Serve the slow-roasted pork belly with chimichurri as a main dish, accompanied by roasted vegetables or a fresh salad.
  • The leftover pork belly can be used in sandwiches, tacos, or salads for a delicious and flavorful meal.
  • Reheat the leftover pork belly in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Nutrition
value
445
calories per serving
34 g Fat28 g Protein6 g Carbs4 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    28g
  • Carbs
    6g
  • Fiber
    4g

MacroNutrients

  • Carbs
    6g
  • Protein
    28g
  • Fiber
    4g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    144mg
  • Iron
    6mg
  • Vitamin A
    2120mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    79mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    4mg
  • Copper
    1mcg
  • Magnesium
    69mg
  • Manganese
    < 1mg
  • Phosphorus
    247mg
  • Selenium
    56mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp