In Peter Kuruvita's recipe, the pork belly is first steamed, then roasted until the crackling is lovely and crisp. It is then briefly fried, along with chorizo and the garlicky breadcrumbs, and served with chilli vinegar for a spicy kick.

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Serves
4

Preparation

30min

Cooking

1hr
30min

Skill level

Mid
By
Average: 3.7 (43 votes)
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Ingredients

  • 500g crusty bread
  • 200g pork belly
  • salt
  • 5 raw Spanish chorizo
  • 125ml olive oil
  • garlic cloves, unpeeled
  • 1 tbsp smoked Spanish paprika
  • 2 oranges, peeled, sliced into rings
  • chive flowers and chopped parsley, to serve


Chilli vinegar

  • 100 ml Suka Iloko (sugar cane vinegar)
  • 6 whole red bird's-eye chilies, finely chopped
  • 1 small onion, finely chopped
  • 1 garlic clove, thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time overnight

Tear the bread into chunks and place in a sealable container. Add a pinch of salt and 125 ml water and pour over the bread. Cover and shake, then refrigerate overnight.

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 1 cm 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, set aside, and scrape off any remaining fat. Cut into strips and set aside. Slice the belly into 1 cm slices and keep warm.

Place the chorizo and 250 ml 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.