These are slow-roasted pork belly cubes, tender and juicy with a rich onion and garlic-flavored sauce. Pork belly bits make the perfect comfort food for cold days!
Let me tell you; this recipe is one of the true treasures of Czech cuisine because we Czechs are known for our passion for pork.
These pork bits are known as "vepřové výpečky" in the Czech Republic, where the dish originated. They are frequently found on the everyday menus of Czech pubs as well as on the plates of Czech diners on weekends.
The dish is characterized by the aroma of caraway seeds, a traditional Czech spice, as well as onions and garlic, which are roasted with the meat in the oven.
Served most often with potato dumpling slices and creamed spinach, these pork belly pieces represent a filling lunch that will keep you satisfied for hours.
MY TIP: Want more pork belly recipes? Try this slow-roast whole pork belly!
➜ Ingredients list
All you need to make crunchy pork belly bites:
- Pork belly; without tough skin on the surface – if there is any on the meat, cut it with a sharp knife off. However, leave a layer of soft fat on the pork; the fat keeps the meat moist during cooking. Buy boneless pork belly whole; it should be half fat, half lean.
- Onions
- Garlic cloves
- Caraway seeds; a typical Czech spice. Do not confuse caraway seeds with cumin.
- Salt and black pepper; to taste
- Water
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ How to make pork belly bites
STEP 1: Briefly rinse the pork under running water and pat dry with paper towels. Cut the meat into 1 ½-2 inch pieces; the pork slices do not have to be perfect cubes. Peel and roughly chop the onion. Peel the garlic and chop it into small slices with a knife.
STEP 2: Put the meat with the onion and garlic on a baking sheet with higher rims or roasting tin and sprinkle it with salt, caraway seeds, and ground pepper. Use your hands to rub the meat until it is seasoned on all sides with the spices.
STEP 3: Fill the baking tin with one cup of water. The water will aid in the softening of the pork cubes, especially at first, and will evaporate later during roasting.
STEP 4: Preheat oven to 356°F/180°C, upper and lower heat. Put the baking tin with the meat in the oven and bake for an hour and a half. Every twenty minutes or so, baste the pork with the hot juices and flip it over.
STEP 5: The pork belly bits will be a gorgeous golden color and beautifully tender after about an hour and a half.
➜ Serving
Serve roasted pieces of pork belly on a plate with potato dumplings as a side dish. It is always good to balance out a fatty meal with some vegetables – creamed spinach or sweet and sour cabbage will suitably complement the dish.
Pour some of the cooking liquid from the bottom of the baking tin over the meat and part of the dumplings. You will still see the bits of soft onion and garlic in the juice.
➜ Storage
Let the meat cool completely and then store it covered in the refrigerator. It will keep for up to five days.
Roasted pork is not very good for freezing as it contains a higher amount of fat.
➜ What to do with leftovers?
If you happen to have any chunks of roasted pork belly left over, I will tell you two ways the Czechs deal with the leftovers.
- Pork belly has a lot of fat, which is released when it's roasted in the oven. The fat residue on the roasting pan bottom will have solidified by the next day. Czechs enjoy scooping up this flavorful fat with meat scraps and spreading it on a slice of rye bread.
- Oven-roasted pork belly makes a great pâté! Just grind the leftover meat with the scrapings from the pan in a meat grinder, season with salt, yellow mustard, and possibly a little grated dill pickle. Add the finely chopped onion, stir, and spread on a slice of bread.
➜ Useful tips
- There are all sorts of ways to cook a pork belly. Roasting the pieces in the oven in the way described in the recipe results in a crispy pork belly on the outside and juicy flesh inside.
- Pork belly is a very popular piece of meat among Czech cooks. It is characterized by the amount of fat it contains. The fat keeps the meat moist during cooking; this makes it incredibly rich and tasty but also high in calories.
Try these other delicious recipes with pork:
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Oven Roasted Pork Belly Bites
Ingredients
- 2 pounds pork belly (900 g)
- 1 Tablespoon caraway seeds
- 5 cloves garlic
- 2 onions
- ½ Tablespoon salt
- ½ teaspoon black pepper ground
- 1 cup water (240 ml)
Instructions
- Briefly rinse the pork under running water and pat dry with paper towels. Cut the meat into 1 ½-2 inch pieces. Peel and roughly chop the onion. Peel the garlic and chop it into small slices with a knife.
- Put the meat with the onion and garlic on a baking sheet with higher rims and sprinkle it with salt, caraway seeds, and ground pepper. Use your hands to rub the meat until it is seasoned on all sides with the spices.
- Fill the baking tin with one cup of water.
- Preheat oven to 356°F/180°C, upper and lower heat. Put the baking tin with the meat in the oven and bake for an hour and a half. Every twenty minutes or so, baste the pork with the hot juices and flip it over.
Notes
- Makes about 4 portions.
- SERVING: Serve roasted pieces of pork belly on a plate with potato dumplings as a side dish. It is always good to balance out a fatty meal with some vegetables – creamed spinach or sweet and sour cabbage will suitably complement the dish.
- When served, pour some of the cooking liquid from the bottom of the baking tin over the meat and part of the dumplings. You will still see the bits of soft onion and garlic in the juice.
- STORAGE: Let the meat cool completely and then store it covered in the refrigerator. It will keep for up to five days. Roasted pork is not very good for freezing as it contains a higher amount of fat.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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