Chorizo, crispy pork belly and garlic breadcrumbs recipe
- Cuisine: Filipino
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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
100ml Suka Iloko (sugar cane vinegar)
6 red whole birds eye chilies, finely chopped
1small onion, finely chopped
1 clove of garlic, thinly sliced
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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