Balsamic Glazed Pork Belly with Caramelized Brussels Sprouts and Herb-Roasted Sweet Potato Wedges is a dish that epitomizes the art of harmonizing distinct flavors and textures to create a culinary delight. This meal, with its combination of a richly flavored pork belly, sweetly caramelized Brussels sprouts, and fragrantly seasoned sweet potatoes, offers an experience that is both rustic and refined, indulgent yet comforting.

At the heart of this dish lies the pork belly, a cut that has gained a revered status in the culinary world for its intoxicating balance of meat and fat. When cooked well, as it is in this recipe, it transforms into a melt-in-your-mouth delicacy with a crispy, crackling skin that is simply irresistible. The use of balsamic glaze in this recipe is a stroke of genius. Balsamic vinegar, with its complex sweet and sour profile, enhances the natural flavors of the pork. As it caramelizes in the oven, it forms a glossy, sticky coating on the pork belly, adding a layer of tangy sweetness that cuts through the richness of the meat. The addition of brown sugar to the glaze brings a subtle sweetness, and the garlic infuses it with a warm, aromatic depth.

The Brussels sprouts and sweet potatoes, roasted alongside the pork belly, are more than just sides; they are integral to the balance of the dish. Brussels sprouts, when caramelized, reveal a natural sweetness that belies their humble reputation. Their earthy flavor and slightly crisp texture provide a lovely contrast to the tender pork belly. The inclusion of onions in the mix adds a hint of sharpness and color, making the Brussels sprouts a standout component in their own right.

Sweet potatoes, cut into wedges and seasoned with herbs, are a nod to traditional comfort food, but with an elevated touch. Thyme adds a fragrant aroma and a hint of earthiness that complements the natural sweetness of the sweet potatoes. Roasting them brings out their inherent sweetness and gives them a crispy exterior and a soft, fluffy interior – a textural delight that pairs beautifully with the other components of the meal.

This dish is a celebration of flavors and textures. The unctuousness of the pork belly, the crispness of the Brussels sprouts, the soft sweetness of the sweet potatoes, and the tangy glaze come together in a symphony of taste. It is a meal that speaks of care and craftsmanship, of understanding how flavors work together to create something greater than the sum of their parts.

Moreover, this dish is a testament to the versatility and richness of simple ingredients. Each element, though straightforward in its own right, is elevated through the cooking process – the slow roasting of the pork belly, the caramelization of the Brussels sprouts, the seasoning of the sweet potatoes – resulting in a dish that is both comforting and sophisticated.

Balsamic Glazed Pork Belly with Caramelized Brussels Sprouts and Herb-Roasted Sweet Potato Wedges is more than a mere combination of ingredients; it is a culinary journey that traverses the spectrum of taste and texture. Each element of the dish stands out with its unique character yet harmoniously blends to form a complete and satisfying meal. The pork belly, with its succulent interior and crisped, glazed exterior, offers a luxurious bite that is perfectly counterbalanced by the earthy, caramelized sweetness of the Brussels sprouts and the comforting, herby warmth of the sweet potato wedges. This dish is not just food on a plate; it is an expression of culinary craft, where traditional ingredients are elevated through thoughtful preparation and cooking techniques. It’s a testament to the idea that when simple, quality ingredients are treated with respect and skill, the result is a dining experience that delights the senses and leaves a memorable impression. Ideal for a special occasion or a weekend indulgence, this dish encapsulates the joy of eating – where each forkful is a celebration of flavor and a tribute to the pleasures of well-prepared food.

Beverage Pairing Suggestions:

Pairing the right beverage with Balsamic Glazed Pork Belly, Caramelized Brussels Sprouts, and Herb-Seasoned Sweet Potato Wedges can enhance the overall dining experience by complementing the rich and complex flavors of the dish. Here are some specific beverage pairing suggestions:

Pinot Noir: A Pinot Noir, particularly from regions like Burgundy or Oregon, with its medium body and subtle earthy notes, can complement the pork belly’s richness without overwhelming it.
Chardonnay: A lightly oaked Chardonnay can pair well with this dish. The buttery notes of the wine can complement the caramelized flavors of the Brussels sprouts and the sweetness of the sweet potatoes.
Amber Ale: An Amber Ale, with its balance of malt and mild hops, can complement the richness of the pork while not overpowering the sides.

Balsamic Glazed Pork Belly, Caramelized Brussels Sprouts, & Herb-Roasted Sweet Potato Wedges

5 from 1 vote

Course: MainsCuisine: New AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

hour

minutes

Balsamic Glazed Pork Belly with Caramelized Brussels Sprouts and Herb-Seasoned Sweet Potato Wedges is a harmonious and indulgent meal, featuring rich and tender pork with a tangy glaze, paired with sweetly roasted vegetables that offer a perfect blend of savory depth and aromatic herb notes.

Ingredients

For the Balsamic Glazed Pork Belly
1 (2-3 lb.) 1 pork belly
2 tablespoons 2 extra virgin olive oil
1 cup 1 balsamic vinegar
1/2 cup 1/2 brown sugar
3 cloves 3 garlic, minced
to taste, salt and ground black pepper
For the Caramelized Brussels Sprouts
1 pound 1 Brussels sprouts, halved
1 medium 1 sweet onion, thinly sliced
2 tablespoons 2 extra virgin olive oil
2 tablespoons 2 balsamic vinegar
1 clove 1 garlic, minced
to taste, salt and ground black pepper
For the Sweet Potato Wedges
3 large 3 sweet potatoes, cut into wedges
2 tablespoons 2 extra virgin olive oil
1 teaspoon 1 dried thyme
1/2 teaspoon 1/2 paprika
to taste, salt and ground black pepper

Directions

For the Balsamic Glazed Pork Belly
Preheat Oven and Season Pork Belly:
Preheat your oven to 450°F. Rub the pork belly all over with salt and pepper.
Roast Pork Belly:
Place the pork belly in a roasting pan, skin side up, and roast for 20-30 minutes to crisp up the skin.
Prepare the Balsamic Glaze:
In a saucepan, combine half of the balsamic vinegar, half of the brown sugar or honey, and half of the minced garlic. Bring to a simmer over medium heat, and let it cook for about 10 minutes until it thickens slightly. This will be your reduced glaze for later on.

Mix the remaining balsamic vinegar, brown sugar or honey, and garlic in a bowl. This will be used for basting.
Baste with Unreduced Glaze:
After 30 minutes of roasting, reduce the oven temperature to 325°F. Baste the pork belly with the unreduced balsamic mixture. Continue roasting for about 60 minutes, basting occasionally with the same mixture. The heat of the oven will reduce and thicken the glaze on the pork belly.
Rest and Slice:
Once the pork belly is cooked, remove it from the oven and let it rest for 10-15 minutes. Slice the pork belly and arrange it on a serving dish.
Serve with Reduced Glaze:
Drizzle the reserved, stove-reduced balsamic glaze over the sliced pork belly just before serving.
For the Caramelized Brussels Sprouts
Prepare and Toss Vegetables:
In a bowl, toss the Brussels sprouts and sliced onion with extra virgin olive oil, salt, and pepper.
Roast:
Place everything on a baking sheet, and roast in the oven with the pork belly for the last 40-45 minutes of cooking, until caramelized and tender.
Toss with Balsamic Vinegar and Garlic:
Remove the Brussels sprouts from the oven, and immediately toss with the minced garlic and balsamic vinegar. Toss until well combined.
For the Sweet Potato Wedges
Season Sweet Potatoes:
Toss sweet potato wedges with extra virgin olive oil, salt, ground black pepper, paprika, and thyme.
Roast:
Arrange them on a separate baking sheet. Roast in the oven alongside the pork belly for 40-45 minutes, until they are tender and golden.
To Serve
Slice the pork belly and arrange on a plate. Serve with the caramelized Brussels sprouts and herb-seasoned sweet potato wedges.