Roast Pork Belly with Parsley Dumplings
Crispy roast pork belly served with soft parsley dumplings and a fresh tomato salad. A comforting, hearty dinner that's surprisingly simple to make.
- Total time
- 45 min
- Servings
- 4
- Calories
- 650
- Protein
- 25g
Ingredients
- 1.5 lb pork belly
- 1 tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup milk
- ½ cup fresh parsley
- 2 medium tomato
Instructions
- 1
Preheat oven to 450°F. Pat the 1.5 lb pork belly dry and score the skin in a crosshatch pattern. Rub with 1 tsp salt and 1/2 tsp black pepper.
- 2
Place pork belly skin-side up on a rack in a roasting pan. Roast for 30 minutes, until the skin is crackling and golden brown.
- 3
Meanwhile, in a bowl, mix 1 cup flour, 1 tsp baking powder, and a pinch of salt. Stir in 1/2 cup milk and 1/2 cup chopped parsley until just combined; do not overmix.
- 4
Drop spoonfuls of the dumpling batter into a pot of simmering water. Cook for 10 minutes, until they float and are cooked through.
- 5
Slice the roasted pork belly and serve with the parsley dumplings and sliced tomatoes on the side.
- 6
Garnish with extra parsley if desired.
Tools you’ll need
- Roasting pan with rack
- Large pot
- Mixing bowl
- Knife
- Cutting board
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