Piri Piri Pork Belly

Posted: March 28, 2016 by nietize in Pork, Potatoes, Uncategorized
Tags: , ,

From Save with Jamie
Serves 6

P1020920

Ingredients

P1020906

6 fresh bay leaves
1 level teaspoon smoked paprika
1 tablespoon olive oil
1.2 kg higher-welfare pork belly , skin on, bone in
2 red onions
1 sweet potato
4 cloves of garlic
2 fresh red chillies
1 tablespoon red wine vinegar
1 x 700 ml jar of passata
2 sprigs of fresh rosemary

P1020907

Preheat the oven to 200°C/400°F/gas 6. Tear out the stalks from the bay leaves, then bash the leaves in a pestle and mortar with a good pinch of salt to make a paste. Add the paprika and muddle in the oil. Score the pork all over in a criss-cross fashion with a clean Stanley knife at 1cm intervals, just going through the fat, not the meat. Rub with the bay oil, getting into all the scores. Peel and roughly chop the onions and sweet potato, peel and finely chop the garlic and halve the chillies, then place it all in a snug-fitting roasting tray or dish and sit the pork on top. Roast for 45 minutes.

P1020910.JPG

Take the tray out of the oven and remove the pork to a plate momentarily. Stir the vinegar and passata into the tray, half fill the empty passata jar with water, swirl it around and pour into the tray, then sit the pork back on top. Reduce the oven temperature to 170°C/325°F/gas 3 and roast for a further 1½ hours. P1020911Twenty minutes before the end, remove the pork from the oven and skim the fat from the surface into a small bowl. Strip in the rosemary leaves (discarding the stalks), toss to coat, then sprinkle over the pork belly and place back in the oven for the remaining time, or until the pork is golden and tender and the sauce is reduced (loosen with a splash of extra water at the end, if needed).The crackling should have puffed up nicely, but, if it hasn’t (pork skin can sometimes be erratic), just pop it under a hot grill and watch it like a hawk until it’s perfect. Serve in the middle of the table with your chosen sides (see below), and tuck in.

Doesn’t really taste like piri piri and before you say that I have not tasted real piri piri before (i.e. I have only tasted Nandos piri piri), I have been to Lisbon and I have had authentic chicken  with piri piri (Bon Jardim). In any case, I used 600 g of pork belly with 30 minutes at 200 degrees and 50 minutes at 170 degrees. I then grilled the skin for 20 minutes constantly repositioning the tray to try and get the entire pork skin crispy. I would say around 80% was crispy.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s