Piri piri pork belly

Piri Piri Pork Belly

Serves 6

  • 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

Our lovely country seems to be having a bit of a love affair with piri piri at the moment, and I thought I'd take this opportunity to roast one of my favourite cuts of pork in the sauce, so that the flavour from the pork is flavouring that sauce, and vice versa. Even better, the oven does most of the work for you – good times.



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.



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.



Jamie's 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.



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Nutritional Information

Piri piri pork belly

Let the oven do the work

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Crispy pork belly roasted in a homemade piri piri sauce – a great alternative to traditional roast pork and perfect for Sunday lunch
Serves 6
2h 30m
Not too tricky
Print this recipe
Method

Our lovely country seems to be having a bit of a love affair with piri piri at the moment, and I thought I'd take this opportunity to roast one of my favourite cuts of pork in the sauce, so that the flavour from the pork is flavouring that sauce, and vice versa. Even better, the oven does most of the work for you – good times.

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.

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.

Jamie's 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.

Find more Money Saving Meals recipes

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Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 670
    34%
  • Carbs 19.2g
    7%
  • Sugar 10.3g 11%
  • Fat 54.1g 77%
  • Saturates 18.7g 94%
  • Protein 25.3g 56%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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