Juicy Pork Belly with Mashed Potatoes

28 August 2023
Prep time
Total time
  • 6 - 8 slices of pork belly (pancetta), about 800g

For the marinade

  • 4 tbsp (40ml) olive oil
  • ¼ cup (100g) honey
  • 1 tsp ground cumin
  • ½ tsp white pepper
  • 1 level tsp garlic powder
  • 1 tsp dried thyme
  • ½ cup (110ml) soy sauce

For the mashed potatoes

  • 1 kg potatoes
  • 1 cup (200g) unsalted butter, cut in cubes
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 cup (100g) grated cheddar cheese

For the garnish

  • diagonally sliced fresh green onions



Place the pork in a pan. In a bowl, combine all the marinade ingredients and mix well. Pour the marinade over the pork. Turn the meat to ensure even coating with the marinade. Cover the pan and refrigerate for 8 hours or overnight.
Peel and wash the potatoes, then cut them into cubes. Place them in a pot, cover all with tap water, and bring to a boil. Cook until they soften, about 20 minutes. Drain and transfer to a bowl. Add butter, salt, white pepper, and mash using a potato masher. Add the grated cheddar cheese to the mashed potatoes and mix with a whisk.
Meanwhile, remove the pan from the refrigerator to bring the meat to room temperature. Preheat the oven to 180°C. Bake the meat for 20 minutes, then turn it over and continue baking for an additional 20-30 minutes.
Serve the pork with the mashed potatoes. Drizzle with the sauce from the pan and garnish with finely chopped fresh green onions.

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