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Braised and barbecued pork belly chraime
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1½ tsp caraway seeds
1 tsp cumin seeds
8 garlic cloves, roughly chopped
1 tbsp salt
3 tbsp smoked paprika
1½ tsp cayenne pepper
75ml olive oil
100g tomato purée
2 tbsp red wine vinegar
2 tsp caster sugar
500g waxy potatoes such as charlotte, parboiled until tender and any larger potatoes halved
2 tbsp chopped coriander
2 large onions, sliced into 2cm rounds
1.2-1.5kg boneless pork belly
100ml maple syrup
100ml white wine
2 dried bay leaves
2-3 red chillies
3 tbsp harissa
½ x 20g pack thyme
1. Preheat the oven to 130°C, gas mark 1. Prepare the pork the day before you want to serve it. Lay the onion slices in a roasting tin large enough to hold the pork. Sit the pork on top, skin-side down; drizzle ½ the maple syrup over the meat and the rest into the tin. Add the remaining ingredients and 300ml water. Cover tightly with a double layer of foil, crimping to seal, and put in the oven. After 2 hours, uncover, turn the pork over and baste. Seal with foil again and cook for 3 hours, until tender.
2. Lift out the pork and leave to cool on a wire rack. Strain the cooking liquor into a heavy-based pan through a fine sieve. Reduce over a high heat to a glaze thick enough to coat the back of a wooden spoon. Cool and chill.
3. Wrap the cooled pork in cling film; return to the rack, set over a tray. Weigh down with another roasting tin filled with water or heavy cans; chill overnight.
4. The next day, bring the pork back to room temperature. Dry-toast the caraway and cumin seeds until fragrant, then grind in a pestle and mortar (or powerful small blender). Add the garlic and salt, and crush to a paste. Stir in the paprika, cayenne and 1 tbsp oil to combine.
5. Heat the remaining oil in a wide, heavy-based pan over a medium heat. Add the spice mix and fry, stirring, to infuse without burning. Stir in the tomato purée, then 250ml water. Bring to a gentle simmer, then add the vinegar and sugar; season – it should be rich and well-spiced with a hint of sweet and sour. Warm the potatoes in the sauce while you finish the pork.
6. Set up a barbecue for grilling over a medium-high heat, or heat a griddle pan over a medium-high heat. Unwrap the pork and slice into 6 even slabs (about 2cm thick). Reheat the glaze. Barbecue the pork slices for about 4-5 minutes on each side, brushing continually and generously with the glaze, until well-charred and warmed through. Transfer the pork to the sauce, sprinkle over the coriander and serve.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in May 2018.