Pork belly Marbella


First published in 2019
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We looked to the The Silver Palate Cookbook by Sheila Lukins and Julee Rosso for this tasty pork belly recipe. Taking inspiration from the iconic Chicken Marbella, we switched out chicken thighs for flavourful pork belly strips as we think the sharp capers and punchy garlic are just the thing to cut through this fatty piece of meat.

But the real genius of this recipe is in the marinade; the sharp and salty caper and olive brines season the meat as well as adding flavour and helping retain moisture. You'll never pour olive brine down the sink again!




Place all the ingredients in a bowland mix well. Cover and place in the fridge to marinate for at least 12 hours and up to 48 hours
Preheat the oven to 180°C/gas mark 4
Place a large nonstick frying pan over a high heat and once smoking brown off the pork belly strips. The caramelisation shouldn’t take very long due to the sugar and sherry in the marinade, just be sure not to crowd the pan as you don’t want them sitting in liquid
Pour the contents of the bowl into a large ovenproof dish. Once the pork has browned, add to this dish
Cook in the oven for 45–60 minutes. The pork should be tender and the sauce should have reduced a little but not completely. If the sauce is reducing too quickly, add a splash of water and cover the dish with a lid or tin foil
Serve up warm with your choice of sides
First published in 2019
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