Food

Roasted Pork Belly

There must be more pigs in Spain than any other animal. Pork can be served at every meal on some days, its one of the reasons why I love the place. I think its got something to do with pissing of the Arabs who had a bad habit of invading the place every couple of centuries. Or maybe just because it tastes great.

What you need:

• 1kg pork belly. Get you butcher to remove the bones.
• fresh thyme
• cumin seeds
• salt

Sauce:

• A few sprigs of thyme
• a splash of sherry vinegar
• half an onion, minced.
• 1 cup of red wine

What to do:

Cover the rind of the belly with salt to remove some moisture about an hour before you plan to put it in the oven. Heat the oven to 220. Put a bit of oil in a roasting pan and put it in the oven to warm up. Dry off the rind and put the pork rind down in the roasting tray. On the top side sprinkle the cumin seeds and thyme. After 30 minutes drop the temp down to 190. Cook it for about another 30 minutes and turn the meat over and cook for another 15 minutes.

Just after you’ve turned the meat back over start making the sauce. Fry up the onion with the thyme, once the onion is cooked add a splash of sherry vinegar, then the wine. Let the sauce reduce to about half.

Cut the meat into good sized strips and serve with a drizzle of sauce.