Steps

1. Sprinkle Salt, to taste and Pepper, to taste evenly over the entire Pork Belly.
   🕒 02:44
2. Flip the meat and season the other side with Salt, to taste and Pepper, to taste.
   🕒 03:06
3. Finely chop Garlic, 2 cloves and Parsley, 2 tbsp. Prepare Thyme, 5-6 sprigs and Bay Leaves, 6 leaves.
   🕒 03:25
4. Heat Olive Oil, to taste in a frying pan and sear the seasoned Pork Belly.
   🕒 03:30
5. Once browned on one side, flip the meat.
   🕒 04:08
6. Wipe off excess fat that comes out during searing with a paper towel. (Key Tip!) Remove only the oil while leaving the delicious fond at the bottom of the pan.
   🕒 04:16
7. Sear the other side until lightly browned.
   🕒 04:39
8. Add the chopped Garlic, chopped Parsley, Bay Leaves, and Thyme to the frying pan.
   🕒 05:02
9. Pour in Red Wine 200-400ml.
   🕒 05:22
10. Cover with a lid and simmer over low heat for approximately 15 minutes. (Key Tip!) Use a tightly sealing lid and add a little water if it seems to be drying out.
    🕒 06:02
11. Cut the Potatoes into bite-sized pieces and boil them in water.
    🕒 06:46
12. After boiling, cook the Potatoes for 10-20 minutes until tender.
    🕒 06:51
13. Drain the boiled Potatoes, return them to the pot, and heat to evaporate moisture.
    🕒 06:58
14. Mash the Potatoes while evaporating the moisture.
    🕒 07:06
15. Turn off the heat, add Salt, to taste and Olive Oil, to taste, and gently mix.
    🕒 07:34
16. Squeeze in Lemon, to taste and mix again.
    🕒 07:47
17. Finally, add the chopped Parsley, to taste and mix to complete the Italian-style dusty potatoes.
    🕒 08:32
18. Remove the lid from the pork and continue to simmer until the sauce has reduced.
    🕒 09:10
19. Simmer until the sauce is almost gone and only a little oil remains.
    🕒 09:55
20. Plate the finished Drunken Pork and serve with the Italian-style dusty potatoes.
    🕒 10:18