Crispy Mojo Pork Belly with Roasted Garlic Potatoes

Name: Crispy Mojo Pork Belly with Roasted Garlic Potatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Latin
Ingredients: 3 pound pork belly (cut into 1.5-inch chunks); 2.5 pound red potatoes (diced into 1-inch cubes); 3 tablespoon olive oil (extra virgin); 8 clove garlic (minced); 0.5 cup orange juice; 0.5 cup lime juice (freshly squeezed); 2 teaspoon ground cumin; 2 teaspoon dried oregano; 1.5 teaspoon smoked paprika; 2 teaspoon salt; 1 teaspoon black pepper (ground); 0.25 cup fresh cilantro (finely chopped)

Tender and crisp-roasted pork belly infused with vibrant garlic, cumin, and citrus mojo marinade, served alongside golden roasted potatoes.

Prep: 20 min
Cook: 1 hr 15 min
Total: 1 hr 35 min
Servings: 6
Cuisine: Latin
Difficulty: Easy
Cost: $4.24/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar

Ingredients

3 pound pork belly (cut into 1.5-inch chunks)
2.5 pound red potatoes (diced into 1-inch cubes)
3 tablespoon olive oil (extra virgin)
8 clove garlic (minced)
0.5 cup orange juice
0.5 cup lime juice (freshly squeezed)
2 teaspoon ground cumin
2 teaspoon dried oregano
1.5 teaspoon smoked paprika
2 teaspoon salt
1 teaspoon black pepper (ground)
0.25 cup fresh cilantro (finely chopped)

Instructions

Preheat your oven to 400°F (200°C) and line two large rimmed baking sheets with parchment paper.
In a medium bowl, whisk together the minced garlic, orange juice, lime juice, ground cumin, dried oregano, smoked paprika, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the black pepper.
Place the pork belly chunks into a large bowl and toss thoroughly with half of the prepared mojo marinade. Arrange the pork belly pieces in a single layer on the first baking sheet.
In another bowl, toss the cubed red potatoes with the olive oil, the remaining mojo marinade, the remaining 3/4 teaspoon of salt, and the remaining 1/2 teaspoon of black pepper. Spread the potatoes in an even layer across the second baking sheet.
Roast both baking sheets in the oven for 60 to 70 minutes, flipping the potatoes and stirring the pork belly halfway through, until the pork belly reaches an internal temperature of at least 165°F with deeply browned, crisp edges and the potatoes are golden and fork-tender.
Remove both pans from the oven, transfer the crispy pork belly and roasted potatoes to a large serving platter, and garnish with fresh cilantro before serving.

Notes

Leftovers store exceptionally well in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer at 375°F for 8 to 10 minutes to restore maximum crispness.

Nutrition (per serving)

Calories: 1353
Protein: 24.5 g
Carbohydrates: 41.9 g
Fat: 123.2 g
Fiber: 3.7 g
Sodium: 2230 mg
Saturated Fat: 43 g
Sugar: 3.4 g
Cholesterol: 160 mg