Crispy Pork Belly with Patatas Aliñadas
Crispy Pork Belly with Patatas Aliñadas
Crispy pork belly with warm dressed potatoes and spring asparagus makes rich, slow-cooked comfort feel unexpectedly light, bright, and elegant.
Ingredients
- 12 ounces pork belly
- 14 ounces waxy potatoes, peeled and cut into large bite-sized pieces
- 7 ounces thin asparagus, woody ends removed
- 2 tablespoons extra virgin olive oil, plus more if needed
- 1 tablespoon white wine vinegar
- ½ teaspoon smoked paprika
- 1 spring onion, finely sliced
- 1 tablespoon parsley, finely chopped
- ½ lemon, zested and juiced
- 1 teaspoon kosher salt, plus more for the cooking water
- ½ teaspoon freshly ground black pepper
- ½ teaspoon flaky sea salt
Instructions
- Place the potatoes in a saucepan, cover generously with cold water, add a good pinch of kosher salt, and bring to a gentle boil. Cook for 12–15 minutes, until just tender but still holding their shape. While the potatoes cook, prepare the pork belly by patting it dry and seasoning lightly with salt, pepper, and paprika, ensuring everything is evenly coated.
- Heat a large frying pan over medium heat with a light drizzle of olive oil, then add the pork belly pieces in a single layer. Allow them to cook slowly, turning occasionally, until the fat has rendered and the pieces are deeply golden and crisp, about 20–25 minutes. Adjust the heat as needed so they crisp rather than burn, and once done, transfer them to a plate lined with paper towel to rest.
- As the pork cooks, shave the asparagus into thin ribbons using a vegetable peeler, stopping when you reach the thicker core. Place the ribbons in a bowl and dress lightly with olive oil, lemon zest, a small squeeze of lemon juice, and a pinch of salt. Toss gently and set aside; the asparagus will soften slightly as it sits but should remain fresh and crisp.
- Once the potatoes are cooked, drain them well and allow them to steam dry briefly. While still warm, transfer them to a bowl and dress immediately with the olive oil, vinegar, a pinch of salt, and a generous grind of black pepper. Add the sliced spring onion and chopped parsley, then toss gently so the potatoes absorb the dressing without breaking apart. Taste and adjust seasoning - there should be a subtle brightness from the vinegar rather than anything sharp.
- To serve, arrange the warm dressed potatoes on the plate, nestle the crispy pork belly alongside, and finish with a generous tangle of the shaved asparagus. If you’re feeling particularly polished, a final drizzle of olive oil over the potatoes and a last whisper of lemon over the asparagus brings everything into alignment.
- The result should feel balanced rather than heavy - rich pork, bright greens, and potatoes that carry flavour instead of weight.
Notes
If you’d like to cook with a bit more ease - and considerably more composure - this dish lends itself beautifully to a small amount of advance preparation. The potatoes can be boiled ahead of time and left undressed at room temperature; simply toss them with the olive oil, vinegar, herbs, and seasoning just before serving so they retain their brightness and structure. The asparagus can be shaved and fully dressed in advance as well, then set aside - it will soften slightly while still keeping its fresh, crisp character.
This leaves only the pork belly to cook when you’re ready to serve, allowing you to focus on rendering it properly without distraction. In practice, it means you’re not juggling multiple elements at once, but rather finishing one thing well. A rather elegant position to be in - both in the kitchen and, more importantly, in front of your guests.
Costs
- Total Cost: $8.04
- Cost per Serving: $4.02
Costs calculated in April 2026 in Cleveland, USA using ingredients from Aldi, with the exception of the oil from Thrive Market, and the pork belly, salt, and pepper from Whole Foods.
Nutrition Facts
Calories
1171Fat
105 gSat. Fat
35 gCarbs
37 gFiber
6 gNet carbs
31 gSugar
5 gProtein
22 gSodium
1840 mgCholesterol
122 mgNutritional information is an estimate only, and depends on the ingredients you use.
