Harissa Roast Pork Belly
Want a sumptuous meal? Sink your teeth with this Harissa Roast Prok Belly recipe from meemalee. You'll definitely crave for more of this!
- 1 kg pork belly
- 1 tbsp Harissa spice
- 1 tsp ras-el-hanout
- 1 tbsp sea salt
- 1 tbsp fruit sugar
- 1 tbsp ground black pepper
- 1 tbsp olive oil
- 1 tbsp malt vinegar
- 100 ml white wine
- 100 ml water
- 1 tbsp cornflour
- Preheat your oven to 150°C / 300°F / Gas Mark 2.
- Score the skin on your pork belly using a sharp knife like a Stanley knife, if it hasn't been done already.
- Place the pork on a rack in a roasting tray, skin side up, and pour boiling water over the skin, so the grooves in the skin open up a little. Pour away the water and remove the wire rack temporarily so the pork is sitting in the tray.
- Blot the skin dry with kitchen paper, and then rub the ras-el-hanout, salt, sugar, pepper, MSG if using, and olive oil all over the meat, making sure to work it into the grooves of the skin. Next rub the harissa all over the pork.
- Put the wire rack back into the tray, place the pork on top, skin-side up, and then drizzle the vinegar over the skin. This is a Chinese trick to help make crackling crisper - don't know if it actually does anything, but it makes me feel better.
- Pour the wine and water into the tray from the side, not touching the meat (this helps keep the pork moist by steaming it very gently).
- Roast at 150°C / 300°F / Gas Mark 2 for two hours, before switching to the grill function to crisp up the crackling - this shouldn't take more than about five minutes and you should watch like a hawk to stop it burning.
- When the crackling is all puffed up, turn the oven off, move the pork onto a chopping board and let it rest for ten minutes. Meanwhile, pour the rendered fat away from the roasting tray and quickly reduce the remaining juices with the cornflour to make a lovely porky gravy.
- Finally, chop the belly pork into slices - I use a Chinese cleaver to keep the crackling neat - and serve with the gravy and whatever else you fancy; we had ours with creamy mashed potatoes and sprouts and it was spanking gorgeous.
Click here to buy Harissa and other herbs and spices
Photo Credit to: meemalee
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