Aan de amstel’s now famous pork belly

In our restaurant we make pork belly every week. It was actually supposed to be on the menu for a short while, but, due to its huge success, it was never removed. It is a perfect ‘hangover cure’ on a Saturday morning: briefly bake the bacon slices in a hot oven, until the fat is crispy. Serve on bread with (fresh) horseradish sauce or fresh potato salad.

We use an entire pork belly, but you can also easily make it at home with a smaller bacon cut.

Once laid in salt and baked