Pork belly is a big favourite in our house but from reading recipes and comments on other lovely blogs, I’ve realised that not everyone can hold of whole pieces of pork belly. In fact, in Spain I have to ask the butcher to not slice it up as it’s also more typical to sell belly slices.
Usually pork belly slices are barbecued in Spain but here in the UK in December the weather doesn’t really lend itself to outdoor cooking – not that I wouldn’t grab the chance if the weather was perfect at the right moment!
I wanted to use belly slices and to try to recreate some of the smokey flavours in my kitchen without setting off the smoke alarm and causing panic amongst the neighbours. Easy…use the oven Chica!
Ingredients (to service 2)
Turn oven on to almost the highest setting
- A mix of root vegetables cut into large chunks (I used sweet potatoes, potatoes and carrots)
- An onion cut into thick slices and about 6-8 whole garlic cloves
- 6-8 pork belly slices
- 1 heaped teaspoon of mustard powder
- 1 heaped teaspoon of smoked pimentón or paprika
- Salt and pepper
- Olive oil
Put all the vegetables with the onion and garlic into an oven tray, season, drizzle well with oil and mix to ensure all the vegetables are coated.
Rub the pork belly slices in the mustard powder and the pimentón and season lightly.
Cook the vegetables in the oven for about 20 minutes until the vegetables start to soften. Lay the pork belly slices over the top of the vegetables and continue to cook for about another 20 minutes or until the pork belly is browned and crisp.
Enjoy with a warming glass of red wine and if you have any vegetables left over, add some stock the next day, blitz and enjoy a delicious roasted root vegetable soup.