There’s nothing quite like the delightful bliss of a Sunday lunch, where family gathers around the table, and warmth fills the air. I discovered the perfect centerpiece for such occasions: roast pork belly accompanied by crispy hasselback potatoes. Picture this: the aroma of slow-roasted pork mingling with fragrant garlic and fresh herbs, awakening the senses and promising a feast.
As I mastered this dish, I realized it’s not only about the exquisite flavors; it’s also an effortless way to impress your guests or indulge your loved ones. The method may sound sophisticated, but trust me, this culinary delight is surprisingly easy to prepare.
Imagine succulent, tender pork boasting crackling skin that practically shatters with each bite, paired with potatoes that have a perfectly crispy exterior and a fluffy interior. This showstopper not only satisfies cravings but also makes you look like a kitchen pro, all while allowing you to savor every moment. Let’s dive in and transform your next Sunday dinner into a memorable experience!
Why is Roast Pork with Hasselback Potatoes a Must-Try?
Irresistible flavor: The slow-roasted pork belly infuses the dish with rich, savory notes that are hard to resist.
Perfect crunch: The crispy hasselback potatoes provide an addictive texture combination with their fluffy interiors and golden skin.
Easy preparation: You don’t need to be a gourmet chef to nail this recipe—simple steps lead to an impressive result.
Family-friendly: This dish is great for gatherings, ensuring everyone around the table will be satisfied.
Make-ahead friendly: Prepare the pork belly in advance and enjoy hassle-free hosting, allowing you more quality time with your loved ones.
Weekend showstopper: Elevate your Sunday lunch with a restaurant-quality meal that keeps the whole family coming back for more!
Roast Pork with Hasselback Potatoes Ingredients
For the Roast
• Pork Belly – Look for a well-scored skin to achieve the most delicious crackling texture.
• Sea Salt Flakes – Essential for seasoning the pork skin, ensuring that your roast pork has crispy crackling.
• White Wine – Adds moisture and a depth of flavor; can be substituted with chicken broth for a non-alcoholic option.
For the Hasselback Potatoes
• Medium Floury Potatoes (e.g., Maris Piper) – Ideal for a fluffy interior and crispy exterior; Yukon Gold or Russet also work well.
• Olive Oil – Drizzle over the potatoes for rich flavor; can swap for vegetable oil if preferred.
• Butter – Enhances the richness and helps achieve that beautiful golden color on the potatoes.
• Garlic – Infuses the potatoes with an aromatic flavor that complements the roast perfectly.
• Thyme – Provides a wonderful herbal note; feel free to switch to rosemary if you prefer.
For the Gremolata
• Curly Parsley – Fresh and vibrant herb that adds a burst of flavor to the dish; flat-leaf parsley is a great substitute.
• Lemon Zest – Brightens up the gremolata and the entire dish, giving it a refreshing touch.
Get ready to enjoy a delicious meal that’s perfect for family gatherings and Sunday feasts with this incredible roast pork with hasselback potatoes!
How to Make Roast Pork with Hasselback Potatoes
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Prepare Pork: Begin by salting the skin of your pork belly. Place it uncovered in the fridge overnight; this step helps to dry out the skin for that sought-after crackling texture.
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Room Temperature: Remove the pork from the fridge and allow it to come to room temperature for about 1 hour. This helps it cook more evenly, ensuring a juicy result.
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Preheat Oven: Heat your oven to 160°C (fan 140°C/Gas 3). A slow and steady roast will bring out the best flavor in your pork belly.
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Prepare Potatoes: Slice hasselback slits into each potato, about ½ cm apart, making sure not to cut through. A tip is to place them between wooden spoon handles for safe cutting.
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Roast Potatoes: In a roasting tin, melt olive oil and butter together, then toss in the potatoes, garlic, and thyme, ensuring they are all well coated. Place the potatoes cut side up and sprinkle generously with salt.
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Prepare Pork for Roasting: Dry the pork belly skin thoroughly after the fridge. Rub it with olive oil and sea salt, then place it directly atop the potatoes. Pour the white wine around the potatoes before covering the dish with foil, leaving the pork skin exposed.
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Cooking Time: Roast your creation for about 1½ hours. Afterward, remove the foil, increase the oven temperature to 220°C (fan 200°C/Gas 7), baste the potatoes, and roast for an additional 45 minutes to 1 hour until both the pork skin is crackling and the potatoes are crisped.
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Rest & Serve: Let the roast rest for about 20 minutes after removing it from the oven. Meanwhile, mix your gremolata ingredients, and once everything’s ready, scatter the gremolata over the pork just before serving.
Optional: Garnish with additional fresh herbs for an extra pop of color and flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Roast Pork with Hasselback Potatoes
Fridge: Store leftovers in an airtight container for up to 3 days. To reheat, gently warm in the oven to keep the pork’s skin crispy and potatoes fluffy.
Freezer: For longer storage, wrap the pork and potatoes tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, preheat your oven to 180°C (350°F) and reheat for about 20-30 minutes until heated through, ensuring the pork skin retains its signature crispiness.
Make-Ahead Tips: Prepare the pork belly in advance by salting and resting it overnight for best flavor and texture, making your Sunday lunch hassle-free!
Expert Tips for Roast Pork with Hasselback Potatoes
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Dry Skin: Ensure the pork belly skin is completely dry before applying oil and salt to achieve perfectly crispy crackling.
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Room Temperature: Allow the pork to sit at room temperature for an hour; this ensures even cooking and juicy results.
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Slice Safely: When preparing the hasselback potatoes, use wooden spoon handles to avoid cutting all the way through, ensuring even slits.
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Basting: Don’t forget to baste the potatoes midway through cooking; this helps them crisp up beautifully while adding flavor.
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Watch Cooking Time: Keep an eye on the roasting times to prevent overcooking. The pork should be tender, while the potatoes should have a delightful crunch, making your roast pork with hasselback potatoes simply irresistible!
What to Serve with Roast Pork with Hasselback Potatoes?
Creating a delightful Sunday lunch goes beyond just the main dish—let’s explore some perfect companions that elevate the entire meal experience.
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Garlic Green Beans: Crisp-tender green beans sautéed with garlic add a fresh touch, balancing the richness of the pork while enhancing the overall flavor.
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Creamy Coleslaw: A cool, creamy coleslaw offers contrasting texture and a zesty flavor, creating an inviting side that everyone loves. It’s a classic pairing for a hearty roast!
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Roasted Carrots with Honey: Sweet, caramelized carrots bring a natural sweetness and vibrant color to your plate, harmonizing perfectly with the savory pork.
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Yorkshire Puddings: A traditional accompaniment, these fluffy puddings are perfect for soaking up the delicious juices and add a comforting touch.
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Apple Sauce: The bright, fruity notes of homemade apple sauce provide a delightful contrast, heightening the flavors of the pork.
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Buttery Corn on the Cob: Sweet and slightly smoky, buttery corn on the cob adds a playful crunch. This delightful side brings out those summer BBQ vibes!
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A Glass of Red Wine: Opt for a full-bodied red wine that complements the richness of the pork belly, enhancing your dining experience with every sip.
With these side dishes, your roast pork with hasselback potatoes will shine, making your family gathering an unforgettable culinary experience!
Make Ahead Options
These Roast Pork with Hasselback Potatoes are perfect for busy home cooks who want to save time without sacrificing quality! You can prepare the pork belly by salting the skin and storing it uncovered in the fridge up to 24 hours in advance to dry out the skin, which ensures that delightful crackling. Additionally, the hasselback potatoes can be sliced and kept in cold water for up to 3 hours to prevent browning. When you’re ready to enjoy, simply follow the roasting instructions as detailed, and you’ll create a mouthwatering feast that feels fresh and indulgent—all while enjoying more quality moments with your loved ones!
Roast Pork with Hasselback Potatoes Variations
Get ready to transform your delicious dish into something uniquely yours with these delightful twists!
- Herb Swap: Replace thyme with sage or rosemary for a fresh herbal flavor that changes the profile beautifully.
- Sweet Potato Twist: Use sweet potatoes instead of floury ones for a vibrant, healthier alternative that adds natural sweetness.
- Spicy Gremolata: Stir in a pinch of chili flakes or cayenne for a warm kick that brightens your gremolata.
- Garlic Lovers’ Dream: Increase the amount of garlic or even roast whole cloves alongside the potatoes for an extra punch of flavor.
- Smoky Depth: Add a dash of smoked paprika to the pork rub for a delightful smoky flavor that elevates the entire dish.
- Crispy Cheese: Sprinkle grated Parmesan or cheddar over the hasselback potatoes for a cheesy crust that takes them over the top.
- Citrus Zing: Swap lemon zest for orange zest in the gremolata to introduce a sweet, citrusy depth that pairs beautifully with pork.
- Vegan Version: Substitute the pork with marinated and roasted cauliflower and use nutritional yeast instead of butter for a vegan-friendly feast.
Roast Pork with Hasselback Potatoes Recipe FAQs
How do I choose the best pork belly for roasting?
Absolutely! When selecting your pork belly, look for a cut with a well-scored skin for optimal crackling. The meat should be pinkish and firm to the touch, with a good layer of fat. A higher fat content will help keep the pork juicy during roasting. If you see dark spots on the skin, it might indicate spoilage, so choose wisely!
What is the best way to store leftover roast pork and potatoes?
Very! You can store leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating them in the oven to maintain the crispiness of the pork skin and the fluffy texture of the potatoes. Preheat your oven to about 180°C (350°F) and reheat for 20-30 minutes for the best results.
Can I freeze leftover roast pork with hasselback potatoes?
Of course! For freezing, wrap the leftover pork and potatoes tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. They can be stored for up to 3 months. To enjoy later, thaw them overnight in the fridge before reheating in the oven.
What should I do if the pork skin doesn’t crisp up during roasting?
No need to worry! If your pork skin isn’t crisping up, it could be due to moisture. Make sure the skin is completely dry before applying oil and salt. For last-minute crisping, you can crank up the oven to a higher temperature (220°C or 425°F) for the final 10-15 minutes of roasting. Just keep an eye on it to avoid burning.
Are there any dietary considerations I should keep in mind?
Great question! If you’re serving this dish to guests with dietary restrictions, keep in mind that pork belly is high in fat, which may not be suitable for certain diets. For those with dietary sensitivities, you can easily replace the white wine with chicken broth or water to keep the dish non-alcoholic. Always check for any allergies related to ingredients like garlic or olive oil as well.
Can I prepare the roast pork belly in advance, and how?
Certainly! You can prepare the pork belly in advance by salting it and leaving it uncovered in the fridge overnight. This not only enhances the flavor but also helps dry out the skin, ensuring a crispy crackling on the day of roasting. Just remember to bring it to room temperature for about an hour before cooking!
Irresistible Roast Pork with Hasselback Potatoes for Family Feast
Ingredients
Equipment
Method
- Salt the skin of pork belly and refrigerate uncovered overnight.
- Take pork out of the fridge and let it sit for about 1 hour to reach room temperature.
- Preheat oven to 160°C (fan 140°C/Gas 3).
- Slice hasselback slits into each potato, about ½ cm apart.
- Melt olive oil and butter together in a roasting tin, then add potatoes, garlic, and thyme.
- Dry the pork belly skin, rub with olive oil and sea salt, then place atop potatoes.
- Pour white wine around potatoes, cover with foil, leaving pork skin exposed.
- Roast for about 1½ hours, then uncover, increase temperature to 220°C (fan 200°C/Gas 7), baste potatoes, and roast for an additional 45 minutes.
- Let the roast rest for about 20 minutes. Prepare gremolata and scatter over pork before serving.