Simple Winter Pork Belly and Mashed Potatoes

A simple but flavorful 5 ingredient sauce that transforms pork belly for a comforting and impressive winter dish.

Disclosure: This recipe is sponsored by our long time friends at Maille who we’ve collaborated with for years. We have multiple kinds of Maille products in our fridge at all times.

When it comes to cold weather comforting dishes, it seems as though the entire recipe world defaults to “tradition”. Which is fine until you want ‘comfort food’… but something new. Pork belly is the perfect cut of meat for comfort food since it’s packed with flavor and provides both a melt in your mouth texture paired with a crispy, crunchy top. Many times, the assumption is pork belly means you should be cooking ramen or rice. In actuality, pork belly works well with a wide variety of starches (let’s be honest, one of the best forms of comfort food). 

In this recipe, we’ll work with pork belly and serve it with mashed potatoes letting this beautiful, simple mustard and wine sauce do the heavy lifting. This is essentially, a hands off recipe, requiring only one temperature change in the oven and a rotation of the meat to get the top nice and crispy. It looks intensely impressive, but the reality is it’s incredibly simple and the sauce uses only five ingredients (Maille Dijon Original, lemon, chardonnay, garlic, and Italian herbs).

Even if you don’t finish this entire dish at dinner, you’ll love the leftovers. If you want to change it up, you can serve this pork belly with eggs in the morning, or turn it into a harvest grain bowl for lunch. Craving a different cuisine style? Make steam buns and serve it with bright, fresh pickled cucumber and carrot. 

For more inspiration on simple comfort dishes that make great leftovers for the holiday season, head over to The My Maille community. Launched in 2019 it’s is one of the most successful Food groups on Facebook, with more than 70,000 members! They’ve even got livestreams with a Maille Sommelier.

Winter Pork Belly and Mashed Potatoes

INGREDIENTS

3 pounds Pork Belly (skin on preferred)

1 T canola oil or other neutral oil

2 T kosher salt

Mustard Wine Sauce 

2 cloves garlic, minced

2 Tablespoons Maille Dijon Original

Juice of 1/2 a lemon

1/2 cup Chardonnay 

1 1/2 teaspoons Italian herb seasoning

Serve with mashed potatoes and garnish with micro greens.

DIRECTIONS

1. Preheat oven to 350 F. Score the skin on the pork belly in a diamond pattern. Rub with salt and oil.

2. Place pork belly in a walled casserole dish skin side down and cook for 45 minutes.

3. Remove pork belly from oven and increase temperature to 400 F. Flip the pork belly so it is skin side up in the pan and cook for 30 minutes. 

4. In a small bowl, whisk sauce ingredients together.

5. Remove pan from oven and clean out the pan of drippings, leaving only about a tablespoon behind in the pan. Pour sauce into the bottom of the pan. Return to oven for 30 minutes or until the top is crispy.

6. To plate, place pork belly skin side up on mashed potatoes and serve with sauce from the pan. Garnish with micro greens.