Pork belly slices are readily available and require much less faff than a whole pork belly. This recipe by Sabrina Ghayour is a twist on the classic roast pork with apple sauce, but packing in a lot more flavour and giving every bite a sticky appeal that leaves you wanting more.
It is great served with rice, and cucumber batons.
INGREDIENTS Serves 2-4
750g pork belly slices (about 5 slices,150g each)
For the marinade:
4 tablespoons Bramley apple sauce
2 tablespoons light brown soft sugar
1 tablespoon red or white wine vinegar
1 tablespoon light soy sauce
1 teaspoon garlic granules
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1⁄2 teaspoon sweet smoked paprika (Spanish pimentón)
Maldon sea salt flakes and freshly ground black pepper
METHOD
Preheat the oven to 180°C. Line a baking tray with baking paper.
Mix all the marinade ingredients together in a small bowl until well combined.
Decant half the marinade into a large mixing bowl, add the pork belly slices and turn to coat in the mixture.
Transfer the pork belly slices to the lined tray, cover with a double layer of foil and seal tightly,
then roast for 11⁄4 hours.
Remove from the oven and turn the oven up to 240°C.
Take off the foil and spread the remaining marinade evenly on to the pork belly slices, then roast uncovered for another 15 minutes.
Serve immediately with steamed rice and cucumber batons.
Original Recipe and Photo Sabrina Ghayour: Persiana Everyday
Leave a Comment