Pork Belly With Potatoes and Carrots Recipe: Crispy-Skinned Roast With Herbed Root Harmony

This pork belly with potatoes and carrots recipe delivers restaurant-quality results with crispy-skinned pork and tender, herbed roots—perfect for a Sunday roast that feels like a celebration. 💛 As someone who’s judged barbecue contests across the Southeast, I know the secret to perfect pork belly lies in the slow render of fat and the balance of textures between crispy skin and juicy meat.

The key to this dish is prepping the pork belly properly: a dry brine overnight ensures maximum crispiness, while scoring the skin prevents curling. Potatoes and carrots roast alongside the pork, absorbing the herbed butter and developing a caramelized sweetness that complements the rich pork.

The result is a harmonious plate where every bite delivers crispy, savory pork with tender, flavorful vegetables.

What makes this recipe stand out is the crispy skin on the pork belly—achieved through high-heat roasting after a low-and-slow start. The potatoes and carrots roast until golden and tender, their edges caramelized from the pork’s rendered fat.

This dish is hearty enough for a family dinner but elegant enough for guests, with minimal effort once you’ve mastered the technique.

Serve with a simple green salad or crusty bread to soak up the juices. The leftovers reheat beautifully, making this a perfect meal for prepping ahead. Let’s get started on creating a dish that’s equal parts comforting and impressive.

Ingredients for pork belly with potato and carrots

Crispy pork belly meets tender roots—just nine ingredients for a showstopping Sunday roast.

The pork belly is the star here. Look for thick-cut, skin-on pieces—the fat cap should be at least 1-inch thick for that perfect crisp. I always grab mine from Whole Foods or Costco because they carry the thickest cuts. If you can't find it pre-cut, ask the butcher to trim it to about 1-inch thickness. The skin should be pale pink, not gray or slimy. Score the skin in a diamond pattern before roasting—this prevents curling and helps render the fat evenly. Trust me, it's worth the extra 10 minutes of prep time.

No fresh rosemary? Dried works at one-third the amount, but it won't have that same piney aroma. Swap the thyme for oregano if you're short, but fresh herbs make all the difference here. The honey in the carrots can be subbed with maple syrup if you prefer. For the butter, European-style (like Plugrá) has a higher fat content and melts beautifully. If you're feeling fancy, add a splash of balsamic vinegar to the herbed butter—it cuts through the richness perfectly. And if you're serving this to vegetarians, swap the pork for extra-firm tofu (press it first!) and use coconut oil instead of butter.

This dish reheats like a dream—just 10 minutes at 350°F with a splash of water in the pan. The pork belly keeps 3-4 days in the fridge, but honestly, it's gone before then. For leftovers, I like to slice the pork thin and serve it on toasted bread with a drizzle of the rendered fat. The potatoes and carrots can be reheated separately—they hold up well for 4-5 days. Freeze portions of the pork in single servings for quick meals later. Store the herbed butter in the fridge for up to 1 week—it's perfect for future roasts or pasta.

Step-by-step instructions for crispy pork belly roast

This method delivers melt-in-your-mouth pork belly with shatteringly crisp skin and perfectly caramelized roots!

Score the pork belly skin in a diamond pattern using a sharp knife, cutting down to but not through the fat layer. This creates steam pockets that render fat beautifully. Place the belly skin-side down on a plate and rub it generously with 2 tablespoons kosher salt and 1 tablespoon black pepper, pressing the seasoning into every crevice.

Cover and refrigerate for 24 hours to cure the meat. This step is non-negotiable—it breaks down proteins for tender meat and creates that legendary crispy bark. After curing, rinse the belly thoroughly and pat completely dry with paper towels. Any moisture left on the skin will prevent crisping. I like to press down firmly with fresh towels to remove all dampness.

In a small bowl, combine the 0.5 cup unsalted butter (cold, cubed), 0.25 cup chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 6 minced garlic cloves, 0.125 cup chopped fresh sage, 1 tablespoon honey, 1 tablespoon black pepper, and 1 tablespoon kosher salt. Mix gently with your fingers until just combined—don't overwork it. Form into a log and refrigerate until ready to use.

Cut the 3 lb russet potatoes into 2-inch chunks and peel the 2 lb carrots (leave whole or cut into batons). Toss both vegetables in a large bowl with 2 tablespoons olive oil, 1 tablespoon honey, and 1 tablespoon kosher salt. Spread them on a parchment-lined baking sheet and roast at 400°F for 20 minutes to start softening while you cook the pork.

Preheat your oven to 325°F with a rack positioned in the lower third. Place the cured pork belly fat-side up on a rack in a roasting pan. Roast uncovered for 2 hours, rotating the pan halfway through for even cooking. After 2 hours, increase heat to 425°F and continue roasting until the internal temperature reaches 145°F (about 30-45 minutes more).

Here's the magic moment: when the skin turns deep golden brown and crackles like autumn leaves, it's ready. The pork should pull apart easily with two forks. If the skin isn't crispy enough, return it to the oven for 5-10 minutes at 450°F. Let the pork rest for 30 minutes before slicing—this ensures maximum juiciness in every bite.

While the pork rests, return the roasted vegetables to the oven for 10-15 minutes at 425°F until caramelized. Remove the herbed butter log from the fridge and slice it into pats. Arrange the sliced pork belly on a platter, fan it out slightly, and top with the herbed butter slices. Place the caramelized potatoes and carrots around the pork.

Broil for 2-3 minutes until the butter melts and the vegetables are blistered. Garnish with extra chopped fresh sage and serve immediately. The contrast of crispy pork skin, tender meat, and caramelized roots with herbed butter is simply incredible—every bite delivers that perfect harmony of textures and flavors!

Troubleshooting great pork belly with potato and carrots

Skin Not Crispy?

If your pork belly skin turns out soft instead of crispy, it’s likely due to moisture. I’ve seen this happen when the belly isn’t dried thoroughly after curing.

Pat the skin with fresh paper towels until completely dry before roasting—even better, use a hairdryer on low heat for 2-3 minutes to evaporate any remaining dampness. Another trick? Score the skin more aggressively in a crosshatch pattern to create more surface area for fat to render. 🔥

Pork Too Dry?

Overcooking is the usual culprit here. Pork belly reaches 145°F internal temperature at different rates, so use a meat thermometer. If it’s dry, you likely cooked it past 150°F.

For future attempts, remove the pork from the oven when it hits 140°F and let it rest for 30 minutes—the carryover heat will bring it to 145°F without overcooking. Also, avoid cutting into it too soon—resting redistributes juices.

Vegetables Overcooked?

Potatoes and carrots can turn mushy if left in the oven too long. Start them at 400°F for 20 minutes before the pork goes in, then reduce heat to 375°F alongside the pork.

Check them at 1 hour and adjust timing based on size—smaller chunks cook faster. For extra insurance, toss them with 1 teaspoon apple cider vinegar before roasting to help caramelize without overcooking. 🥕

Fat Rendering Unevenly?

Uneven fat rendering usually means the pork wasn’t scored properly or the oven temperature fluctuated. Score the skin in a diamond pattern (not just lines) to create steam pockets that render fat evenly.

Use an oven thermometer to confirm your oven stays at 325°F—many ovens run 25°F hotter or colder than set. If fat pools in one spot, rotate the pan halfway through cooking for even exposure.

Herbed Butter Too Soft?

Cold butter is key for this recipe. If your herbed butter melts prematurely, it’s likely because the butter wasn’t cold enough when mixed. Place the butter cubes in the freezer for 15 minutes before combining with herbs—this prevents premature melting.

Also, store the butter log in the freezer until ready to use. For extra stability, add 1 tablespoon cornstarch to the butter mixture before chilling. ✨

Leftovers Too Dry?

Reheating pork belly can dry it out if not done carefully. For best results, reheat slices in a 350°F oven for 10-12 minutes on a wire rack over a baking sheet—this allows heat to circulate evenly. Add a splash of water or pork broth to the pan to create steam.

For extra moisture, brush slices with a bit of the rendered fat from the original roast before reheating. Store leftovers in an airtight container with a paper towel to absorb excess moisture.

Frequently asked questions