As Autumn starts it’s time for lovely Sunday Lunches and Belly of Pork is great and not expensive.
This Belly of Pork is a twist on the norm. Use a spicy marinade to make it even more warming
Unfortunately here, in Spanish supermarkets, it is not always possible to get belly of pork You can get Pancetta but it is too thin. So if you have a butcher close by you can order a piece from him. make sure he leaves the skin on! For the best effect you need to marinade the meat the day before. For four people you will need about 1.5 kilos. For best results gently boil the meat in a covered sauce pan for 15 minutes. Set aside and then rub in the marinade and leave in the fridge until the next day.
2 hours or until crackling is crisp
Medium but needs patience and preparation.
- 1.5 kg piece of pork belly
- 15 g fennel seeds
- 1 clove of garlic
- ½ a bunch of fresh thyme
- 1 bottle of cider
- Grated Ginger
- Dash of Soy sauce
- Dash of Worcestershire Sauce
- 2 tablespoons of honey
Step by Step Instructions
Boil the pork for 15 minutes. Make a marinade with the half the cider, one tablespoon of honey,chopped garlic, grated ginger, herbs and sauces. Rub into the pork and leave in the fridge until the next day.
Turn the meat over skin side up and sprinkle with salt and black pepper. Put in the oven for 15 minutes before reducing the temperature to 175C/Gas 3 and cook for a further 1.5 hours.
Preheat the oven to its highest temperature. Remove the meat from the fridge and score it with a very sharp knife.
Put a roasting pan on top of the cooker on medium/high heat with some olive oil and place the meat fat side down and cook gently for about 15 minutes.
Remove the meat from the oven, pour over the remaining honey and return to the oven having increased the temperature to full once again. Cook for a further 20 minutes, take out allow to rest for 10 minutes. Pour the rest of the cider into the pan, bring to the boil on top of the oven and add a little cornflour mix to thicken the ‘gravy’. Serve separately.
Carve and serve with your favourite vegetables which would have to of course, include Roast Potatoes.
Bon Appétit !