- 1½ kg. pork belly in one piece, rind on, well scored
- 1 tablesp. smoked paprika
- 1 teasp. salt
- 4 tablesp. olive oil
- 2 garlic cloves, chopped
- 2 teasp. smoked paprika
- 2 scallions, chopped
- 1 tablesp. fresh coriander
- 1 red chilli, chopped
- Salt and black pepper
Bookmark Recipe
Paprika Spiced Pork Belly
6 people
2 h
Nutrition per serving
-
kcal658kcal
-
protein51g
-
iron1.3mg
Ingredients
Main
- 1½ kg. pork belly in one piece, rind on, well scored
- 1 tablesp. smoked paprika
- 1 teasp. salt
- 4 tablesp. olive oil
- 2 garlic cloves, chopped
- 2 teasp. smoked paprika
- 2 scallions, chopped
- 1 tablesp. fresh coriander
- 1 red chilli, chopped
- Salt and black pepper
Method
Copy TextSet the oven 180ºC (350Fº) Gas Mark 4. Place the pork on a rack in a roasting tin. Mix the smoked paprika and salt together. Spread it over the rind and meat.
Place the pork in the hot oven for 2 hours approximately. If you are barbecuing, finish on the hot barbecue for the last half hour.
To make the dressing - heat the olive oil, add the garlic and allow the garlic to just turn golden – no more, tip the oil and garlic into the processor.
Add the smoked paprika, scallions, coriander, chilli and whiz for a minute, taste for seasoning.
The Quality Mark & You
Learn moreMethod
Copy TextSet the oven 180ºC (350Fº) Gas Mark 4. Place the pork on a rack in a roasting tin. Mix the smoked paprika and salt together. Spread it over the rind and meat.
Place the pork in the hot oven for 2 hours approximately. If you are barbecuing, finish on the hot barbecue for the last half hour.
To make the dressing - heat the olive oil, add the garlic and allow the garlic to just turn golden – no more, tip the oil and garlic into the processor.
Add the smoked paprika, scallions, coriander, chilli and whiz for a minute, taste for seasoning.
Serving Suggestions
Serve the pork in thick slices with a spoonful of the dressing. Very good with potato wedges cooked in the oven with the pork, season the wedges with a sprinkling of smoked paprika and salt - delicious
