Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 300 ascoringF and score the skin of 2 pounds of boneless, skin-on pork belly in a crosshatch pattern without cutting into the meat, then rub 1 tablespoon of kosher salt and 1 teaspoon of black pepper all over the pork belly.

2. 2

   In a small bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder to create the glaze.

3. 3

   Place the seasoned pork belly, skin-side up, on a rack in a roasting pan, then pour 1/2 cup of water into the bottom of the roasting pan and roast for 1 hour at 300 ascoringF.

4. 4

   While the pork roasts, combine 1.5 pounds of cubed russet potatoes, 1 pound of cubed carrots, 0.5 pound of cubed parsnips, 1 large chopped red onion, and 2 tablespoons of fresh thyme leaves in a large bowl.

5. 5

   Drizzle the vegetable mixture with 2 tablespoons of olive oil and toss to coat evenly, then add the seasoned vegetables to the roasting pan around the pork belly.

6. 6

   Increase the oven temperature to 375 ascoringF, brush half of the maple glaze generously over the pork belly, and continue roasting for another 45 minutes, stirring the vegetables halfway through.

7. 7

   Brush the remaining maple glaze over the pork belly and roast for a final 30 minutes, or until the pork belly skin is crispy and the vegetables are tender and lightly caramelized.

8. 8

   Remove the pork belly and vegetables from the oven, allow the pork belly to rest for 10 minutes before slicing, and serve it alongside the roasted root vegetable hash.