Crispy Pork Belly with Crackling & Caramelized Roots
A sheet-pan take on flæskesteg—scored pork belly roasted until the skin shatters into golden crackling, served with sticky caramelized root vegetables. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lb pork belly, skin-on, scored (0.5-inch cuts, not through fat)
- 2 medium parsnips, cut into 1-inch chunks
- 2 medium carrots, cut into 1-inch chunks
- 3 tbsp olive oil
- 1.5 tbsp Dijon mustard
- ½ tsp caraway seeds or juniper berries (optional but traditional)
Instructions
- 1
Preheat oven to 475°F. Pat pork skin dry—this is the only way to get crackling.
- 2
Toss parsnips and carrots with 2 tbsp olive oil, salt, and pepper on a sheet pan. Push to the sides.
- 3
Rub pork skin with 1 tbsp oil and a heavy pinch of salt. Set skin-side up in the center of the pan.
- 4
Spread mustard and caraway seeds over the meat (not the skin). Roast 15 minutes until skin is shattered and crackling.
- 5
Vegetables should be tender and caramelized; meat should register 160°F at the thickest point.
- 6
Rest 2 minutes, then slice pork. Serve with crackling shards and roasted roots on top.
Tools you’ll need
- sheet pan (13x18 inch)
- paper towels
- instant-read thermometer
- chef's knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
