I was searching the internet for inspiration recently- I had Pork Belly Slices to cook for supper- when I came across Nigella (of course!) She gave me the idea for putting the pork belly on a bed of potatoes.
Which put me in mind of an episode of Nigella Express I saw over Christmas in which she kept bunging meat to marinade in a ziplock bag. Heck, I thought, I can do that. So I did. I used classic flavours with my pork belly, bunged it all in a ziplock bag and left for a few hours to absorb the flavour before I put the slices on a bed of chunky potatoes- Rooster and Sweet- and baked in the Aga until crisp and sizzly.
It was a lovely warming winter recipe, served with green beans.
- 4 pork belly slices
- juice of 1 orange, or 2 tbsp from a carton
- 1 Tbsp sweet chilli sauce (add extra chilli if you like it hot)
- 1 Tbsp Muscovado sugar
- 1 tsp All Spice
- 2 large white potatoes (I used Rooster) peeled and diced
- 1 Sweet Potato, peeled and diced.
- Put the everything except the potatoes into a ziplock/resealable bag and leave to marinade for as long as you can.
- Once you are ready to cook, put the prepared potatoes in a large roasting tray and arrange the pork slices on top. You could pour all the juices over but I forgot.
- Bake in a warm oven- 190C fan- for about 90 minutes until the meat is crispy and aromatic. If cooking in the Aga, place on a grill rack on the base of the roasting oven and cook for the same length of time.
- Turn halfway to ensure all the potatoes at the edge go crispy and the ones in the middle stay soft and mushy.
- Serve with greens.