Ask your butcher to remove the pork skin in one piece, ready to roast.
Together
By Jamie Oliver
Not Too Tricky
serves 12
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
Ingredients
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)
Top Tip
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.
Method
GET AHEAD
- Preheat the oven to 180°C/350°F/gas 4. Tear the bay leaves into a pestle and mortar (discarding the stalks), and pound into a mush. Muddle in the spices and 1 teaspoon each of sea salt and black pepper, then loosen with a little olive oil so you can rub it all over the pork belly (leaving the skin as it is for now).
- Sit the belly in a snug-fitting roasting tray, cover tightly with tin foil and roast for 2 hours. Remove, cool and refrigerate overnight.
ON THE DAY
- Preheat the oven to 200°C/400°F/gas 6. Season the piece of pork skin with a pinch of salt and pepper, then lay on a baking tray and roast at the top of the oven for 1 hour, or until golden and crunchy.
- Transfer the pork belly to a board, slice 1cm thick, then lay across a large baking tray (reserving the tray of juices for my Black beans & cheese). Roast the pork for 30 minutes, or until crisp, sizzling and golden.
- Carefully drain off any fat from the crackling tray and save in a jar for tasty cooking another day, then snap up the crackling. Serve up at the table with all the sides, ready for taco building.
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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