How to make
Cut the pork belly into pieces, transfer it into a baking pan with a lid and grease it generously with the prepared marinade from the mixed Dijon mustard, soy sauce, black pepper, smoked paprika, thyme, tomato puree and oil. No salt is added, because the soy sauce is salty enough.
The baking pan is covered and the meat is placed in the refrigerator for a few hours, or preferably overnight in the refrigerator, to flavor.
Then, the peeled and coarsely chopped potatoes and carrot, onion, white wine and water are added into the baking pan along with the pork belly.
The meat is placed on top of the products to aquire an appetizing color during baking.
Sprinkle it with a little salt and oil, put the lid on the baking pan and bake the dish for about an hour, an hour and a bit, in the middle of an oven preheated to 360°F (180°C).
Since my baking pan has a glass lid, I don't have to remove it, but you can remove it at the end of baking for ten minutes, until the meat is browned.
The oven-baked pork belly with potatoes is ready.
The meat is tender and incredibly tasty and the potatoes just melt in your mouth.
Enjoy your meal!
