I made this pork belly last weekend. It was one of those recipes which you kind of throw together and it just works. I had a request for a spicy take on pork belly, hence the chilli and harissa. I cooked it to be served alongside a big dinner spread, and the following morning, decided to make some omelettes with the left overs. It got me thinking about how this recipe would be a great option for Easter Weekend. It is one of those weekends where lots of us entertain, or just have people coming in and out of the house all of the time. When we have lots of people staying, we always have a big pork belly on the go, for our friends to nibble on as a snack, to have in some crusty bread for lunch, or to serve either as a main meal, or as an addition to a mini banquet of sorts.
When I used the leftovers to make omelettes last week, it suddenly dawned on me just how useful and versatile this cut of meat is for a weekend of entertaining. It can literally be used for breakfast, lunch or dinner. Which is precisely why I wanted to share it with you!
It has been a busy week at work, so there have been early mornings and late nights getting the video filmed, edited and the recipe photographed. You know you’re on to something you love when you are happy to hop out of bed a at half five in the morning to fit in these bits and bobs before work, and to stay up until the early hours putting the finishing touches to it all. I hope you enjoy reading, watching and cooking this recipe as much as I enjoyed creating it!
This is yet another gluten free baby to add to your repertoire! For Easter Weekend, this is a real celebration of gluten free in all of it’s glory. Keep your eyes peeled for some very tasty, if a little naughty, sumptuous pork belly omelettes. Also gluten free, and also totally delicious. What better way to kick start a lazy, indulgent Easter Sunday?!
The chargrilled courgette and broccoli salad that goes alongside this recipe could not be more simple to make, and the flavours are sublime. It is amazing what can be achieved with a little griddle pan. I have also added some greek yogurt with coriander through it. Entirely up to you whether or not you include it!
Ingredients for the Pork Belly
Serves 4 plus extra left over for pork belly omelettes.
2kg pork belly, skin scored
2 fresh chillies, chopped finely, seeds left in or out, depending on preference
4 cloves of garlic, crushed, plus 5 extra (skin on) for roasting with the pork belly
3-4cm piece of ginger, grated
2 spring onions
2 tbsp of honey
3 heaped tsp harissa
2 tbsp of soy sauce
2 tbsp olive oil
zest and juice of 1 lime
Salt and pepper to season
3-4 sprigs of both rosemary and thyme
- If you have a hand held blender, this is perfect for making the marinade. Simply pop all of the ingredients in and blitz until you have a paste. If using a pestle and mortar, simply follow the instructions in the video. Grind the chopped chillies, garlic, ginger, spring onion and lime juice until broken down into small pieces. Then add the rest of the ingredients and grind to a paste.
- Line a baking tray with greaseproof paper and lay the pork belly inside. Slice the tomatoes in half and lay them all around the pork belly. Add the lime left over from juicing, along with 5 whole cloves of garlic. Pour the marinade all over, messaging in well, and then sprinkle the herbs on top. Cover in tin foil and allow to marinate for 12-24 hours. One hour before cooking, remove from the fridge to bring up to room temperature.
- Preheat your oven to 230 degrees and cook the pork belly on a high heat for 25 minutes. Reduce the heat to 150 degrees and cook for about four hours, until the meat is meltingly tender. Keep an eye on it and if it is drying out at any point simply add a splash of water. If you have time to spare, reduce the heat to 95-100 degrees and cook for about 7-8 hours. Or if you have an Aga, simply place in the bottom ago for for about 7 hours, or overnight.
Chargrilled Courgette and Broccoli Salad
2 heads of brocolli
2 courgettes, yellow if you can find them
Olive oil, salt and pepper.
Cut the broccoli into florets and then cut in half again so that each piece has a flat side. Slice the courgette, about half a centimetre in thickness. Dress with a drizzle of olive oil, salt and pepper, and chargrill on a very hight heat for no more that 3-4 minutes. Serve with a final sprinkle of seasoning. It is truly that simple!
2-3 tbsp of natural or greek yogurt
A small bunch of coriander, chopped finely.
Zest of half a lemon.
Salt and pepper to season.
Mix all ingredients together and serve.
Read more about my five weeks of eating gluten free food and creating gluten free recipes!