Recipe
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
Alexandru Pitu Ivy Grove
Ingredients
- Pork belly
- chorizzo
- silverskin onion
- WaterADE sachet (orange flavour)
- garlic
- thyme
- bay leaf
- Brakes gravy powder
- cooking red wine
- salt and pepper
<h4>Method</h4>
<ol>
<li>Place the pork belly in a cooking tray and season with salt and pepper. Add thyme and bay leaf.</li>
<li>Mix one WaterADE sachet (orange flavour) and add it to the tray, then add red cooking wine.</li>
<li>Cover with foil and place in the Rational oven for 2–2.5 hours on mix mode at 160°C.</li>
<li>Remove from the oven and drain the jus into a jug using a fine strainer.</li>
<li>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.</li>
<li>After cooling, transfer the tray to the fridge for one day.</li>
<li>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.</li>
<li>Slice the pepperoni sausages very thinly and fry with the silverskin onions.</li>
<li>Heat the reserved jus, add the gravy powder, then add the pepperoni and onion mixture.</li>
<li>To serve, place one portion of pork belly on the plate and spoon over a generous amount of pepperoni and onion gravy.</li>
<li>Serve with dauphinoise potatoes and vegetables.</li>
</ol>
<h5 data-start="1761" data-end="1773">Allergens</h5>
<ul data-start="1774" data-end="1874">
<li data-start="1774" data-end="1839">
<p data-start="1776" data-end="1839">Pork belly with chorizzo and silverskin onion: Milk, soya</p>
</li>
<li data-start="1840" data-end="1874">
<p data-start="1842" data-end="1874">Dauphinoise potatoes: Milk</p>
</li>
</ul>