Oven Baked Crispy Pork Belly With Wedges & Rocket
Banish the chill with this smoky Spanish-style dish. You'll crisp up juicy pork belly before cooking it slowly in a rich tomato sauce until mouthwateringly tender. Serve with crisped wedges and a scattering of rocket leaves.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Olive oil, Flour, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil half a kettle
Heat a large, wide-based hob-safe oven-proof casserole dish with a little drizzle of vegetable oil over a high heat
Score the fatty side of your pork belly in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below
Season with a generous pinch of salt and rub it into the criss-cross pattern
Add the scored pork belly, fat-side down, to the dish and cook for 3-4 min or until the fat is golden then flip over and cook for a further 2 min
Transfer the pork belly to a plate and reduce the heat to medium
Meanwhile, peel and roughly chop your onion[s] into wedges
Cut your potatoes (skins on) into wedges
Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips
Add the onion wedges to the dish with 1 tsp [1 1/2 tsp] [2 tsp] flour, your tomato paste and half your white wine vinegar
Add your ground cumin, ground coriander, half your dried oregano and half your ground smoked paprika with 350ml [475ml] [600ml] boiled water, your chicken stock mix and a pinch of salt and pepper
Give everything a good mix up and bring to the boil over a high heat
Once boiling, return the pork belly to the dish, skin-side up
Put the dish in the oven and cook, uncovered, for an initial 30 min
Wash your salad, pat dry with kitchen paper and set aside
Once the pork has had 30 min, remove the dish from the oven and add the chopped pepper
Return the dish to the oven for a final 30 min or until thick and saucy and the pork is cooked through (no pink meat!) – this is your crispy pork belly & smoky sauce
Add the potato wedges to a baking tray (or two!) with a drizzle of vegetable oil, a pinch of salt and the remaining ground smoked paprika and dried oregano and mix everything together
Put the tray[s] in the oven for 25-30 min or until golden and crisp – these are your wedges
Remove the crispy pork belly from the dish and cut into 3 slices per person
Drizzle the remaining white wine vinegar and a little olive oil over the salad
To serve, top the smoky sauce with the pork belly slices and the dressed salad and set the wedges to the side
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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