Slow-Roasted Pork Belly with Mustard and Herb Crust
Succulent slow-roasted pork belly with a crispy mustard and herb crust, paired with roasted root vegetables. This French-inspired pork recipe, ready in about 220 minutes, pairs pork belly, Dijon mustard, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, skin on pork belly
- 3 tbsp Dijon mustard
- 2 tsp, chopped fresh rosemary
- 2 tsp, chopped fresh thyme
- 3 cloves, minced garlic cloves
- 1 tbsp sea salt
- 1 tsp black pepper
- 3 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 3 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 275°F (135°C). Score the skin of 2 lbs pork belly with a sharp knife, making 1/2-inch diagonal cuts without cutting into the meat.
- Step 2: In a small bowl, mix 3 tbsp Dijon mustard, 2 tsp chopped fresh rosemary, 2 tsp chopped fresh thyme, 3 minced garlic cloves, 1 tbsp sea salt, and 1 tsp black pepper to form a paste.
- Step 3: Rub the mustard-herb paste all over the pork belly, pressing into the scored skin and sides evenly.
- Step 4: Place pork belly on a roasting rack set over a baking tray. Roast in the preheated oven for 3 hours until tender.
- Step 5: Meanwhile, toss 3 chopped carrots and 2 chopped parsnips with 3 tbsp olive oil and a pinch of salt and pepper. After 2 hours of roasting pork, add the vegetables around the pork to roast together for the final hour.
- Step 6: Increase oven temperature to 450°F (230°C) and roast pork belly for an additional 20 minutes to crisp the skin, watching carefully to prevent burning.
- Step 7: Remove pork and vegetables from oven; let pork rest for 10 minutes before slicing. Serve with the roasted root vegetables.
Frequently asked questions
How long does Slow-Roasted Pork Belly with Mustard and Herb Crust take to make?
Total time is about 220 minutes (20 min prep + 200 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Pork Belly with Mustard and Herb Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly from drying out.
Can I substitute ingredients in Slow-Roasted Pork Belly with Mustard and Herb Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Pork Belly with Mustard and Herb Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Pork Belly with Mustard and Herb Crust?
French pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
