Piri Piri Pork Belly
Ingredients: Pork belly, Bay leaves, Salt, Olive oil, Smoked paprika · 175 min cook time · 750kcal · $25.00
Ingredients
1piece Pork belly, 1bunch Bay leaves, 1pinch Salt, 1tbsp Olive oil, 1tsp Smoked paprika, 2piece Red chillies, 2piece Red onions, 1piece Sweet potato, 4clove Garlic, 1tbsp Red wine vinegar, 1jar Passata, splash Water, 1bunch Rosemary
Instructions
1. Score the pork belly fat in a crisscross fashion with a sharp knife, going through the fat but not the meat.
2. Rip out the woody stems of bay leaves, add a pinch of salt, and pound them in a mortar. Muddle in olive oil.
3. Add smoked paprika to the mix, and rub the spice paste all over the pork belly, making sure to get it into all the cracks.
4. Chop deseeded red chillies, red onions, sweet potato, and garlic. Toss them with oil in a baking dish and place the pork belly on top.
5. Cook in the oven at 200°C / 400°F for 45 minutes.
6. Remove the pork. Mash the roasted vegetables in the tray to build the piri piri sauce, adding red wine vinegar, passata, and a splash of water.
7. Put the pork back on top of the sauce in the baking dish.
8. Return to the oven at low and slow 170°C / 325°F for about 90 minutes until the pork joint is meltingly tender.
9. Add fresh rosemary on top 20 minutes before the end to crank up the flavor.
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