Pork Belly with Mashed Potatoes is a make-ahead-friendly, hearty dinner with deeply seasoned meat, rustic garlic mash, rich pan sauce, and simple vegetable sides that turn a long roast into a meal worthy of a slow Sunday or a special gathering.

This is the kind of dish that feels generous the moment it hits the table. You get tender slices of pork belly, creamy potatoes underneath, and a savory sauce that pulls everything together without needing anything complicated.

What makes it work so well is the layering. The pork is rubbed with warm spices and herbs, roasted over aromatics, then finished with its own blended roasting juices, so every part of the plate tastes connected.

The contrast is what really makes this dinner memorable. Rich pork, fluffy garlicky potatoes, sautéed kale, and a fresh spoonful of tomato on top keep the plate balanced, comforting, and full of texture.

What You Need to Make This Pork Belly with Mashed Potatoes

Pork belly gives you the rich, tender centerpiece of the dish, with enough fat to stay succulent during the long roast.

Olive oil and sesame oil help the seasoning cling, encourage browning during the sear, and add a little extra depth to the pan.

Soy sauce and brown sugar bring a subtle sweet-salty note that works especially well with the long cooking time.

Sea salt, black pepper, coriander, paprika, oregano, rosemary, parsley, and five-spice create a bold rub that flavors the pork from the outside in and gives the final roast a warm, savory character.

Sriracha adds just a small background heat, enough to wake up the seasoning without turning the dish spicy.

Onion, carrots, celery, garlic, sage, and bay leaves form the aromatic base under the pork, which later becomes part of the blended sauce.

Vegetable broth keeps the roasting pan moist and helps transform the vegetable base into a smooth, flavorful spooning sauce.

Yellow and red potatoes make the mash more interesting, giving you both creamy texture and a slightly rustic feel.

Roasted garlic gives the potatoes a mellow, sweet depth that tastes softer and fuller than raw or sautéed garlic.

Butter, sour cream, and milk make the mash rich, creamy, and easy to loosen to the texture you like.

Chives and parsley bring freshness to the potatoes so they do not feel too heavy next to the pork.

Kale adds an earthy green element that holds up well beside the richness of the meat and sauce.

Tomatoes, olive oil, oregano, salt, and pepper create a quick fresh topping that brightens the final plate and cuts through the richness beautifully.

Recipe Tips

Score the skin carefully, cutting through the skin and fat without reaching the meat, so the seasoning stays in place and the pork still slices neatly after roasting.
Keep the broth below the top of the pork belly in the pan. That way the meat roasts slowly while the top stays exposed, rather than fully braising the whole piece.
Let the pork rest before slicing, and remove excess surface grease from the pan juices before blending the sauce. That one step makes the finished plate feel much more polished.

How to Make This Pork Belly with Mashed Potatoes

STEP 1: Start by cleaning the pork belly well, especially on the skin side, then score the top in a crosshatch pattern. Rub it with oil and coat it all over with the seasoning blend so every edge is flavored. Lay the bay leaves over the top and take a minute to really press the spices into the surface.

STEP 2: Cook the onion, carrots, and celery until the onion softens and turns translucent, then add the sage just long enough to release its aroma. Spread this vegetable base into a deep roasting pan and set the seasoned pork belly on top, skin side up. Cover and refrigerate it overnight so the seasoning has time to settle in.

STEP 3: The next day, sear the pork belly before it goes into the oven. Brown the skin side first, then the remaining sides, until the surface looks deeply colored and slightly crisp in spots. Return it to the pan over the vegetables, pour in the broth to come just under the top of the meat, and place it in a 350°F oven uncovered.

STEP 4: Roast low and slow until the pork becomes deeply tender. As it nears the later stage of cooking, reduce the heat gradually so it continues to soften without drying out. This long roast is where the texture changes from firm to melting, and it is also where the pan juices pick up all the flavor from the rub, vegetables, and rendered pork.

STEP 5: Near the end of the roast, make the mashed potatoes. Boil the red and yellow potatoes until fork-tender, and roast the garlic in foil until soft and sweet. Mash the potatoes coarsely, then fold in the roasted garlic, butter, sour cream, herbs, and just enough milk to get a soft, spoonable texture. Keeping some skin on the potatoes makes the mash feel rustic and hearty, which suits this dish perfectly.

STEP 6: Prepare the greens and the tomato topping while the pork rests. Sauté the blanched kale with oil, seasoning, and garlic until tender and glossy. In a separate bowl, toss the diced tomatoes with olive oil, oregano, salt, and pepper so you have a fresh, juicy finish ready for plating.

STEP 7: Lift the pork belly from the roasting pan and let it rest on a board before cutting it into clean portions. Remove the bay leaves, take excess grease off the pan juices, and blend the remaining liquid and vegetables until smooth. Plate a bed of mashed potatoes first, add the pork belly, spoon over the sauce, arrange the kale alongside, and finish with the seasoned tomatoes for brightness.

Can I marinate the pork belly overnight?

Yes, and this dish really benefits from it. The overnight rest gives the seasoning time to settle into the surface and lets the pork sit over the aromatic vegetable base, which builds more flavor before the roasting even starts.

Do I need to sear the pork before roasting?

It is worth doing. Searing adds color, starts rendering the fat, and gives the finished pork belly a more developed flavor. It also helps the outside look more appetizing once the long roast is done.

Can I make the mashed potatoes smoother?

You can. Peel the potatoes if you want a softer finish, mash them more thoroughly, and add a touch more milk. The original style is more rustic, but a smoother mash works very well with the sauce too.

Can I swap the kale for another vegetable?

Absolutely. Spinach, Swiss chard, or green beans all fit nicely here. Choose something with a little freshness and structure so it balances the richness of the pork rather than blending into the plate.

Perfect Pairings

Crusty bread is excellent here because it gives you something to drag through the extra sauce without competing with the main elements on the plate.
A crisp apple or fennel salad adds cool crunch and a little brightness, which works especially well if you are serving this as a centerpiece dinner.
Roasted carrots or parsnips make a great addition when you want a fuller cold-weather meal, especially for guests or a holiday-style spread.

How to Store & Reheat

Store the pork belly, mashed potatoes, kale, and tomato topping separately when possible. The pork and potatoes will keep well in the refrigerator for up to 3 days, while the kale is best within 2 days. The tomato topping tastes freshest the same day, though it can hold for about a day if chilled.

For freezing, the pork belly and sauce freeze better than the rest of the plate. Wrap the pork tightly and freeze it with some sauce for up to 2 months. The mashed potatoes can be frozen too, but the texture is usually best when enjoyed fresh or within a shorter freezer window.

To reheat, warm the pork belly covered in the oven with a spoonful of sauce until heated through. A quick finish under the broiler can help bring back some surface texture. Reheat the potatoes gently on the stove or in the microwave with a splash of milk stirred in. The kale can be rewarmed in a skillet, while the tomato topping is best added cold or freshly mixed right before serving.

Pork Belly with Mashed Potatoes

A slow-roasted pork belly entrée served with rustic garlic mashed potatoes, sautéed kale, and a fresh tomato garnish. The meat is seasoned generously, cooked over a vegetable base, and finished with a blended pan sauce for a rich and composed plate.

Print Pin Rate

Course: Main Course

Cuisine: Fusion

Keyword: Pork Belly with Mashed Potatoes

Cook Time: 8 30

Total Time: 8 30

Ingredients

For the pork belly

2 pounds pork belly
3 cups vegetable broth such as Swanson
2 tablespoons olive oil such as Bertolli Classic
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon coarse sea salt
1 teaspoon freshly cracked black pepper
1 tablespoon freshly cracked coriander
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon paprika
1/2 teaspoon five-spice powder
1 teaspoon sriracha
1/2 white onion diced
2 small carrots diced
2 celery stalks diced
3 garlic cloves lightly crushed
6 fresh sage leaves
3 bay leaves

For the mashed potatoes

3 medium yellow potatoes
3 medium red potatoes
4 garlic cloves
2 tablespoons unsalted butter such as Land O’Lakes
2 tablespoons sour cream
2 to 3 tablespoons milk
4 tablespoons fresh chives finely chopped
1 teaspoon chopped parsley
Salt to taste
Pepper to taste

For the kale

1 1/2 cups blanched kale
2 tablespoons olive oil
Salt to taste
Pepper to taste

For the tomato topping

2 vine-ripened tomatoes diced
1 teaspoon olive oil
1/2 teaspoon dried oregano
Salt to taste
Pepper to taste

Instructions

Rinse and clean the pork belly, focusing on the skin side. With a sharp knife, score the skin diagonally in opposite directions to create a diamond pattern, cutting through the fat layer without reaching the meat. Lightly coat both sides with olive oil and rub it in thoroughly. In a small bowl, combine the salt, black pepper, coriander, oregano, rosemary, paprika, brown sugar, five-spice powder, and dried parsley. Massage this seasoning mixture over every side of the pork belly, then place the bay leaves over the top.
Sauté the diced carrots, onion, and celery in a pan until the onion turns translucent. Add the sage and cook briefly with the vegetables. Transfer this mirepoix mixture to a deep rectangular roasting pan and set the pork belly on top with the skin facing upward. Refrigerate overnight so the flavors can develop fully.
Remove the marinated pork belly from the refrigerator. Heat the olive oil together with the sesame oil in a pan. Sear the pork belly skin-side down until crisp and browned, then brown the remaining sides as well. Return the seared pork belly to the roasting pan over the mirepoix. Pour in the vegetable broth so the liquid reaches just below the top of the meat. Preheat the oven to 350°F and roast the pork belly uncovered on the middle rack for about 8 hours, reducing the temperature to 250°F around the 6-hour point and then to 200°F as it approaches the end of cooking.
About 30 minutes before the pork belly has finished cooking, prepare the mashed potatoes. Wash the red and yellow potatoes well, leave the skins on, and cut them into chunks. Boil them in water for about 20 minutes, or until fork-tender. At the same time, place the 4 garlic cloves with their husks on a piece of foil, drizzle with olive oil, and roast them in the oven for 15 to 20 minutes until soft. Mash the roasted garlic. Drain the potatoes and mash them coarsely, then mix in the roasted garlic, butter, sour cream, chives, parsley, salt, and pepper. Add the milk as needed until the texture is to your liking.
Wash the kale, then blanch it in boiling water for 10 to 15 minutes until tender and drain well. Heat the olive oil in a pan, add garlic, salt, and pepper, and sauté the kale for about 10 minutes. Set it aside. For the tomato topping, wash and dice the tomatoes, then toss them with olive oil, oregano, salt, and pepper. Reserve for serving.
When the pork belly is done, remove it from the oven and allow it to rest on a cutting board. Discard the bay leaves and trim away any excess fat pieces. Use slices of starchy bread to absorb the oil and grease from the surface of the pan juices. Blend the remaining liquid until smooth to create the sauce. Cut the pork belly into rectangular portions. To plate, start with a serving of mashed potatoes, place a piece of pork belly on top, spoon over some of the blended sauce, add the sautéed kale, and finish with a spoonful of the seasoned diced tomatoes.