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Chorizo, crispy pork belly and garlic breadcrumbs recipe
Created by Peter Kuruvita
- Cuisine: Filipino
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ingredients
200g pork belly Salt
500g crusty bread
5 raw Spanish chorizo
125ml olive oil
6 cloves of garlic, unpeeled
1 tbs smoked Spanish paprika
2 oranges, peeled, sliced into rings
Chive flowers and chopped parsley, to serve
Chilli vinegar
100ml Suka Iloko (sugar cane vinegar)
6 red whole birds eye chilies, finely chopped
1small onion, finely chopped
1 clove of garlic, thinly sliced
preparation
To prepare the pork belly, steam in a bamboo steamer, covered, over a wok of boiling water for 30 minutes. Remove the pork. While still hot, lightly score the skin at 1cm intervals using a sharp knife. Rub salt into the score marks. Place the pork on foil, folding the sides up to the skin, leaving the skin uncovered. Place into a deep tray; add water until the belly is half submerged. Roast for 30 minutes at 240°C (fan-forced) or until the skin is crisp and crackling. Once cooked, cut the crackling away from the belly and scrap off any remaining fat. Cut into strips and set aside. Slice the belly into 1cm slices and keep warm.Tear the bread into chunks and place in a sealable container. Add a pinch of salt and 125ml water and pour over the bread. Cover and shake, then refrigerate overnight.
Remove the crackling from the pork and reserve. Cut the meat into 1cm thick pieces
Place the chorizo and 250ml water into a heavy-based saucepan. Cook over high heat until the water has evaporated and the sausages start to cook in their own oil. Reduce the heat to low and continue cooking until the chorizo is golden. Remove from the pan with a slotted spoon, reserving the remaining oil
Add the pork to the pan, and cook over high heat for 2 minutes or until hot. Remove from the pan and set aside. Add the olive oil and unpeeled garlic cloves to the pan. Cook over medium heat until the cloves are soft inside and the skin is golden. Remove and set aside.
To prepare the chilli vinegar, combine the ingredients in a small bowl and set aside.
Add the squeezed bread to the pan and cook until golden and crunchy. Add the paprika, pork, chorizo and garlic, and stir until heated through. Serve with a slice of orange, a piece of crushed crackling, chive flowers and chopped parsley. Serve the chilli vinegar on the side.
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