Pork belly Marbella
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Our pork belly Marbella recipe is a take on the iconic Chicken Marbella from the Silver Palate Cookbook. Meltingly tender pork belly strips are joined by salty capers, sweet prunes and plenty of punchy garlic to create a truly moreish dish. Marinate up to a couple of days in advance, then enjoy a particularly easy midweek meal served with couscous, rice or simple bread and butter.
Ingredients
- 500g of pork belly strips
- 1 bulb of garlic
- 100g of olives, stuffed with anchovies, plus a splash of the olive brine
- 100g of prunes
- 50g of caper berries , plus a splash of the brine
- 50ml of cider vinegar
- 50ml of sherry
- 1 tbsp of brown sugar
- 2 sprigs of sage
- salt
- pepper
Method
1
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
2
Preheat the oven to 180°C/gas mark 4
3
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
4
Pour the contents of the bowl into a large ovenproof dish. Once the pork has browned, add to this dish
5
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
6
Serve up warm with your choice of sides
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Pork belly Marbella
