Crispy Pork Belly with Patatas Aliñadas and asparagus
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Crispy Pork Belly with Patatas Aliñadas and Asparagus
Golden pork with crisp edges settles alongside bright potatoes and lemony asparagus in a dish that feels both comforting and surprisingly refined. The sharpness of vinegar and spring onion keeps everything lively, while the asparagus cuts cleanly through the richness at exactly the right moment. It’s the sort of dinner that feels generous and relaxed, yet somehow still worthy of a very good bottle of wine.
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 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 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 meat 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 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.
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, 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.
