how long to cook 1lb of pork belly oven

If you're looking for the absolute perfect bite, you must make these Pork Belly Mini Potato Stacks. Tender and juicy pork belly bites are served on top of the most addictive stacks of herby, crispy potatoes. Make this appetizer for your next get together or holiday dinner!

This recipe was made in partnership with AdapTable Meals. All opinions are my own!

About

It's appetizer time! And while I love recipes like my prosciutto wrapped pears and brie bites, these Pork Belly Mini Potato Stacks are the ultimate holiday appetizer!

Crispy stacks of savory, herby, crispy potatoes are topped with tender, flavorful sliced pork belly. Talk about decadence!

But don't let the name confuse you! Traditionally these crispy baked buttery potato slices are known as Pommes Anna, but I'm just calling them potato stacks today because I made them into a mini, bite-sized version.

So what exactly takes these stacks over the top? Well, the crispy, tender, flavorful pieces of sliced pork belly served on top!

Pork belly is basically bacon on steroids, so if you like bacon, you'll LOVE pork belly. It pairs beautifully with the potatoes, and your guests will be singing your praises (once they're done inhaling the food, that is!).

This recipe features AdapTable Meals' Smokey Applewood Pork Belly. Check their store locator to find it in your area!

🥓 Ingredients

• Pork Belly. AdapTable Meal's Smokey Applewood Pork Belly is pre-sliced and ready for cooking, making my job oh so easy! The flavor is absolutely incredible, trust me!
• Russet or Yukon Gold Potatoes. Both work equally well, getting nice and crispy on the outside and tender on the inside, but look for medium-sized potatoes that are about 2.5 inches wide, about the same width as a muffin tin cup. I find that every potato yields approximately two finished potato stacks.
• Butter or ghee. This is the key to making the potatoes lush and rich.
• Pantry: Garlic powder, salt, and pepper.
• Herbs: Thyme and rosemary. I prefer fresh herbs, but use dried herbs if that's what you have! I'll give you the measurements for both in the recipe below.

You may also like: Baked Pork Loin with Hasselback Potatoes, Prosciutto & Spinach Egg Cups.

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🔪 Step-by-Step Instructions

This recipe is very simple to make and extremely forgiving. You just need to gather your ingredients, a muffin tin, and a sheet pan! Here's how to make it, step by step.

Do the Prep Work

Preheat the oven to 350°F. Lay the pork belly slices on a parchment or foil lined sheet pan, leaving a bit of space between each piece. Melt the butter and mince the herbs, and mix the herbs, butter, and seasonings together in a bowl. Slice the potatoes into rounds.

👉 I recommend using a mandoline to get super thin and uniform potato slices. The thinner the better! If you're doing this in advance, set the potato slices in a bowl of cold water to keep them from browning, and pat them dry with a few paper towels once you're ready to get cooking!

Mix together the potatoes, herbs, and most of the butter, reserving about 1/4 cup of the melted butter. Really get the butter and herbs onto each side of every potato slice (you'll probably want to use your hands!).

Take a brush and grease the muffin tin with some of the reserved melted butter. Stack the slices of potatoes up to the top of the muffin cups, then brush a little more butter on the top of the potato stacks. Don't be skimpy with the butter!

Cook the Potatoes & Pork Belly

Place the baking sheet and muffin tin in the oven and bake both for 45 minutes, stopping halfway to flip the pork belly slices.

Near the end of cook time, pull the potatoes out of the oven and use a fork or butter knife to gently release the edges of the stacks. Check the bottom of the potato stacks to make sure they aren't burning.

When they're done, they should be nice and crispy on the bottom and edges and a knife should gently slide through the middle. The pork belly should be crispy, too!

Assemble & Serve

Remove the sheet pan and muffin tin from the oven. Carefully remove the potato stacks and allow the pork belly slices to rest for about 5 minutes, then slice into bite-sized pieces.

Traditionally with a Pommes Anna, you'd flip the cooked, stacked potatoes so the presentation would have the crispiest side facing up. But with this recipe, I like to keep the crispiest side down. Because you're eating this in one or two bites, it helps to keep it together as you eat.

Set 1-2 pieces of pork belly on every potato stack, using a toothpick to secure them in place. Sprinkle with sea salt, pepper, and fresh thyme, and serve!

Making this recipe? I'd love to hear about your experience making it!
Tag me on Instagram @cookathomemom or leave a comment below!

Pork Belly Mini Potato Stacks

Tender and juicy pork belly bites with perfectly crispy skin are served on top of the most addictive stacks of herby, crispy potatoes. Make this appetizer for your next get together or holiday dinner!

Course Appetizer

Cuisine American, French

Keyword Holiday Recipes

Cook Mode Prevent your screen from going dark

Servings 12 servings

Calories 485 kcal

Total Time 55 minutes

• Toothpicks

• 1 lb. sliced pork belly, AdapTable Meals Smokey Applewood Pork Belly
• 6 medium Yukon or russet potatoes
• 1.5 cups unsalted butter
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 Tablespoon fresh rosemary, minced (or substitute 1/2 teaspoon dried rosemary)
• 1 Tablespoon fresh thyme, minced (or substitute 1 teaspoon dried thyme)

• Preheat the oven to 350°F (176°C).

  Lay the pork belly slices on a parchment or foil lined sheet pan, leaving a bit of space between each piece. Melt the butter and mince the herbs. Mix the herbs, seasonings, and butter together in a bowl. Slice the potatoes into thin rounds.

• Reserve about 1/2 cup of the melted butter mixture. Mix together the potatoes, herbs, and the other 1 cup of the seasoning and butter mixture, working the butter and herbs onto each side of every potato slice as best you can.

• Grease the muffin tin with some of the reserved melted butter. Stack the slices of potatoes up to the top of the muffin cups, then brush a little more butter on the top of the potato stacks.

• Place the baking sheet and muffin tin in the oven, and bake for 45 minutes, stopping halfway to flip the pork belly slices.

  Near the end of cook time, pull the potatoes out of the oven and use a fork or butter knife to gently release the edges of the stacks. Check the bottom of the potato stacks to make sure they aren't burning.

• Remove the muffin tin from the oven. Carefully remove the potato stacks from the muffin tin.

  Allow the pork belly to cook for another 10-15 minutes, then remove the sheet pan from the oven.

  Allow the pork belly slices to rest for about 5 minutes, then slice into bite sized pieces.

  Set 1-2 pieces of pork belly on every potato stack, using a toothpick to secure them in place. Sprinkle with sea salt, pepper, and a little more fresh thyme, and serve!

Nutrition Facts

Pork Belly Mini Potato Stacks

Amount Per Serving

Calories 485 Calories from Fat 387

% Daily Value*

Fat 43g 66%

Saturated Fat 22g 138%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 88mg 29%

Sodium 118mg 5%

Potassium 529mg 15%

Carbohydrates 20g 7%

Fiber 2g 8%

Sugar 1g 1%

Protein 6g 12%

Vitamin A 747IU 15%

Vitamin C 7mg 8%

Calcium 26mg 3%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet and may vary based on your ingredients.

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how long to cook 1lb of pork belly oven

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