Orange Marinated Pork Belly with Chorizzo and Silverskin Onion Gravy

Orange Marinated Pork Belly with Chorizzo and Silverskin Onion Gravy

This traditional pork belly dish is slowly cooked until tender, then pressed and portioned for a rich, satisfying main course. Finished with a fragrant WaterADE orange marinade and a savoury chorizzo and onion gravy

Category: Mains
Time: 3 hours
Serves: 24
Traditional dish

Ingredients

  • Pork belly
  • chorizzo
  • silverskin onion
  • WaterADE sachet (orange flavour)
  • garlic
  • thyme
  • bay leaf
  • Brakes gravy powder
  • cooking red wine
  • salt and pepper

Method

  1. Place the pork belly in a cooking tray and season with salt and pepper. Add thyme and bay leaf.
  2. Mix one WaterADE sachet (orange flavour) and add it to the tray, then add red cooking wine.
  3. Cover with foil and place in the Rational oven for 2–2.5 hours on mix mode at 160°C.
  4. Remove from the oven and drain the jus into a jug using a fine strainer.
  5. Cover the pork belly with greaseproof paper, place another cooking tray on top and weigh it down (for example, two 2.5 kg baked bean tins). Place in the blast chiller.
  6. After cooling, transfer the tray to the fridge for one day.
  7. The next day, cut the pork belly into square portions (5–6 cm) and place onto a cooking tray. Reheat in the oven at a minimum of 75°C.
  8. Slice the pepperoni sausages very thinly and fry with the silverskin onions.
  9. Heat the reserved jus, add the gravy powder, then add the pepperoni and onion mixture.
  10. To serve, place one portion of pork belly on the plate and spoon over a generous amount of pepperoni and onion gravy.
  11. Serve with dauphinoise potatoes and vegetables.
 
Allergens

  • Pork belly with chorizzo and silverskin onion: Milk, soya

  • Dauphinoise potatoes: Milk