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Braided oven-roasted pork belly
Pork belly strips seasoned with paprika, chilled overnight, braided and roasted for about an hour. Serve warm or cold. Serves 8.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 1 hr
- Temperature
- 170 °C (340 °F)
- Servings
- 8 servings
- Difficulty
- Medium
- Cuisine
- Slovak
This roasted pork belly is made from three strips braided like vianočka, a sweet Slovak braided bread. Season the pork belly with paprika, black pepper and salt, refrigerate overnight, then braid it, secure the ends with a skewer and roast slowly for about an hour.
Serve it sliced, warm with a side dish or cold on a holiday platter.
Ingredients
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Instructions
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Season the pork belly
Cut the pork belly into strips and season all over with the paprika, black pepper and salt. Cover and refrigerate overnight.
Braid the pork belly
Braid the three strips as you would a sweet braided bread, then secure the ends with a skewer to keep them from coming apart during roasting.
Roast slowly
Transfer the braid to a roasting pan and roast in an oven preheated to 170 °C (340 °F) for about 1 hour, until golden and cooked through. Serve sliced, warm or cold.
Tip: For a cold platter, let the pork belly cool completely before slicing across the braid with a sharp knife. This helps the slices hold their braided pattern without falling apart.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 650 kcal
- Protein
- 12 g
- Carbohydrates
- 0.5 g
- of which sugars
- 0.1 g
- Fat
- 66 g
- of which saturates
- 24 g
- Fiber
- 0.3 g
- Salt
- 1.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pečená vianočka z bravčového bôčika
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