Latest news with #porkbelly
Telegraph
27-05-2025
- General
- Telegraph
Paprika pork skewers
These irresistible meaty skewers are always popular. Tender chunks of pork belly are marinated in garlic, rosemary and two types of paprika to delicious effect. But the real game-changer is the glaze – a brilliant mix of sweet honey and tangy sherry vinegar that is poured over the skewers before serving. Overview Prep time 15 mins Cook time 5 mins Serves 12 skewers Ingredients 650g pork belly strips, about 2-3cm thick For the marinade 2 tsp hot smoked paprika 2 tsp paprika 2 garlic cloves, finely grated 2 sprigs of rosemary, leaves stripped and finely chopped 2 tbsp light olive oil For the glaze 3 tbsp honey 3 tbsp sherry vinegar 1 tbsp finely chopped parsley
The Guardian
10-05-2025
- General
- The Guardian
José Pizarro's recipe for slow-roast pork belly with spring onion mojo verde
There's something about its perfect balance of crunch and tenderness that makes roast pork belly such a timeless favourite, and slow-roasting fills the kitchen with comforting aromas that make you hungry long before the meat is anywhere near ready. I like to serve it with mojo verde, a vibrant sauce from the Canaries that's often served with papas arrugadas, the island's wonderfully salty and wrinkled take on potatoes. The sauce's fresh, herby flavour works beautifully with roast meat, too, and brings a bright contrast to rich, crisp pork in particular. Prep 15 min Cook 3 hr 30 min Serves 4-6 1½kg pork belly (ideally outdoor-reared), skin scored2 tbsp olive oil 2 tsp sweet smoked pimentón Salt and black pepper 2 tbsp honey 200ml dry sherry 150ml chicken stock Zest of 1 lemon, pared off in strips For the mojo verde1 bunch spring onions, trimmed and finely chopped1 garlic clove, peeled and grated1 green chilli, stalk, pith and seeds discarded, flesh finely chopped100g fresh coriander, finely chopped50g fresh flat-leaf parsley, finely chopped2 tbsp sherry vinegar 120ml extra-virgin olive oil Heat the oven to 220C (200C fan)/425F/gas 7. Rub the pork belly all over with the olive oil, pimentón and some salt, ensuring they all get right into the scores, then put it in an oven tray and roast for 30 minutes. Turn down the oven to 160C (140C fan)/325F/gas 3. Mix the honey, sherry and stock in a small bowl or jug, add the lemon zest, then pour around the pork in the tray. Cover tightly with foil and roast for a further two and a half hours. When the time is up, take off the foil lid, turn the heat back up to 220C (200C fan)/425F/gas 7, and cook for a final 20 minutes, to crisp up the crackling. Remove and leave to rest for at least 10 minutes before carving. While the pork is finishing off cooking, make the mojo verde. Put the spring onions, garlic, chilli, coriander, parsley, sherry vinegar and oil in a blender, pulse to a rough paste, then season to taste. Slice the pork belly and serve with any pan juices and the mojo verde drizzled over the top.
