Piri piri pork belly

Name: Piri piri pork belly
Cook time: 150 min
Total time: 150 min
Yield: 6
Ingredients: 6 fresh bay leaves; 1 level teaspoon smoked paprika; olive oil; 1.2kg 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 700ml jar of passata; 2 sprigs of fresh rosemary

With fresh bay & rosemary

Dairy-free Gluten-free

2 hrs 30 mins

Not Too Tricky

serves 6

About the recipe

Crispy pork belly roasted in a homemade piri piri sauce – a great alternative to traditional roast pork and perfect for Sunday lunch.

nutrition per serving

Calories

17%

Fat

27%

Saturates

30%

Sugars

13%

Salt

12%

Protein

43%

Carbs

Fibre

of an adult’s reference intake

Recipe From

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By Jamie Oliver

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By Jamie Oliver

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Ingredients

6 fresh bay leaves

1 level teaspoon smoked paprika

olive oil

1.2kg 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 700ml jar of passata

2 sprigs of fresh rosemary

Top Tip

This is great served with pretty much anything you’d expect to enjoy on the side: bread, a stack of toast, pitta, freshly cooked spaghetti or rice, and a nice big salad of course.

Method

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 sea salt to make a paste. Add the paprika and muddle in 1 tablespoon of olive 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, 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.
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.
Twenty 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.

Swap in regular potatoes, parsnips or any other crunchy root veg if you don’t have sweet potatoes.
Chopped or fresh tomatoes will work fine instead of passata.
Use oregano, sage or even dried herbs if you don’t have fresh rosemary.

Tags

Meat Pork Sweet potato Potato Vegetable Roast Dressings & condiments Dairy-free Gluten-free Dinner Mains Keep Cooking and Carry On Save With Jamie

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