Ask your butcher to remove the pork skin in one piece, ready to roast.
Together
By Jamie Oliver
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About the recipe
Getting ahead is the absolute best thing you can do with this recipe – cooking the pork the day before you need it means all the fats will have solidified so it’s easier to slice, and you’ll also get a much better flavour. As well as achieving incredible tenderness from the slow cook, you get crispy golden gnarliness from the roast on the day.
Recipe From
4 fresh bay leaves
1 heaped teaspoon smoked paprika
1 heaped teaspoon ground coriander
1 heaped teaspoon ground cinnamon
1 heaped teaspoon ground allspice
1.5kg piece of higher-welfare boneless pork belly, skin off and reserved (see tip below)
Fantastic in a Homemade tortilla with Black beans & cheese, Roasted pineapple & hot red pepper sauce, Red cabbage and Green salsa. Serve as part of a taco party feast with Chocolate semifreddo and a batch of Tequila micheladas.
GET AHEAD
ON THE DAY
Ask your butcher to remove the pork skin in one piece, ready to roast.
Scrub 1 butternut squash (1.2kg), carefully halve it lengthways and deseed, then slice 1cm thick and toss with the spice mixture. Roast in a tray on the bottom of the oven at 200°C/400°F/gas 6 for 30 minutes, or until soft and golden.
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