Crispy Pork Belly with Parsley Sauce & Potatoes
Danish-style crispy pork belly with a bright, herby parsley sauce served alongside boiled potatoes and caramelized onions. Ready in under 20 minutes with pantry staples and fresh parsley.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb pork belly skin-on, cut into 1/2-inch-thick slices
- 1 cup fresh parsley, chopped
- 1.5 lb whole potatoes (small or medium), halved
- 2 medium yellow onions, sliced into thick rings
- 2 tbsp white vinegar
- 3 tbsp butter
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 10 minutes. Drain and set aside.
- 2
Pat pork belly dry. Heat a large skillet over medium-high; lay slices skin-side down without crowding.
- 3
Cook skin-side down 4–5 minutes until the skin is golden and crispy. Flip and cook 2 minutes more until meat is warm.
- 4
Transfer pork to a plate. In the same skillet, melt 2 tbsp butter over medium. Add onion rings and cook 3 minutes until soft and lightly caramelized.
- 5
Whisk remaining 1 tbsp butter with parsley, vinegar, and a pinch of salt in a small bowl.
- 6
Serve pork, potatoes, and onions together. Drizzle parsley sauce over the pork.
Tools you’ll need
- large skillet (12-inch)
- pot (3-quart)
- small mixing bowl
- whisk
- knife and cutting board
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