Lately, I've been loving the ease and simplicity of skillet dinners, especially like this Succulent Roast Pork Belly with Milk Braised Winter Vegetables! In full disclosure, this dish did use two pans so I can't officially call it a one skillet dinner! But it was so delicious it was worth washing that extra pan.
I roasted my favorite winter vegetables: butternut squash, rutabaga, baby red potatoes, onions, garlic, shallots, and delectia squash - and feel free to add your favorite vegetables! The vegetables in this meal are easily substituted. I roasted the vegetables in a cast iron pan with the milk and seasonings for about 2 hours.
The pork belly was scored, seasoned, and slowly roasted in the oven for about 3 hours, or until the fat was crispy and the meat tender and juicy.
To serve this delicious meal, I cut the pork belly into several serving-size pieces, and placed them on top of the roasted vegetables. Voila! Dinner is served.