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Piri piri pork belly
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Total Time:
2 hours 30 minutes
Indulge in succulent crispy pork belly roasted to perfection in spicy piri piri sauce for a delicious twist on classic roast pork.
Ingredients:
  • 6 fresh bay leaves
  • 1 level teaspoon smoked paprika
  • 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
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Remove the stalks from the bay leaves, then crush the leaves with sea salt in a mortar and pestle to create a paste. Mix in paprika and 1 tablespoon of olive oil. Score the pork in a criss-cross pattern, rub it with the bay oil paste. Cut the onions, sweet potato, garlic, and chillies, place them in a roasting tray. Add the pork on top. Roast for 45 minutes. Remove the pork and mix vinegar and passata into the tray, add water, then return the pork. Roast at 170°C/325°F/gas 3 for 1½ hours. Remove pork, skim fat, add rosemary leaves, then roast for another 20 minutes until golden. Finish under the grill if needed. Serve with sides and enjoy.

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