Crispy Pork Belly with Roasted Peppers
Ecuadorian-inspired roasted pork belly with crackly skin, charred peppers, and grilled vegetables. A weeknight take on hornado that skips the whole-pig slow-roast and delivers that same smoky, savory punch in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lbs pork belly, skin-on, 1.5 lbs
- 3 whole bell peppers (red and yellow), halved and seeded
- 1 medium zucchini, cut into 1/2-inch rounds
- ½ whole red onion, cut into thick wedges
- 3 tbsp olive oil
- 1 tsp cumin seeds (or ground cumin)
Instructions
- 1
Pat pork belly dry with paper towels. Score the skin in a crosshatch pattern, cutting just into the fat layer.
- 2
Rub skin generously with salt, pepper, and cumin. Place skin-side up on a sheet pan. Roast at 425°F until skin blisters and cracks, ~22 minutes.
- 3
While pork roasts, toss peppers, zucchini, and onion with 2 tbsp olive oil, salt, and pepper on a second sheet pan.
- 4
Add vegetables to the oven alongside pork. Roast until peppers char at edges and vegetables are tender, ~20 minutes.
- 5
Remove pork from oven and rest 3 minutes. Slice into thick pieces, leaving the crackly skin intact.
- 6
Arrange pork and roasted vegetables on a platter. Drizzle with remaining 1 tbsp olive oil and serve hot.
Tools you’ll need
- two sheet pans
- paper towels
- sharp knife
- oven (425°F)
- tongs
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