Pork belly with green beans and romesco sauce

This dish is a typical Spanish way of preparing belly pork.

Romesco sauce is a popular Spanish sauce that originated in the Catalonia region.  It is a versatile and flavourful sauce typically used as a condiment or accompaniment to various dishes.  The sauce is based on roasted red peppers

Romesco sauce has a rich and complex flavour.  It is excellent with the belly pork and makes this dish.

Preparation Time: 15 Mins

Cooking Time: 80 Mins

Total Time: 95 Mins

Ingredients

For 4 servings…

800 gms           Belly pork  - boned - in one piece           

  Pepper           

  Salt              

2 tsp               Fennel seeds  - crushed          

100 gms           Beans  - green         

For the romesco sauce

1                    Pepper  - red - quartered an de-seeded   

2½ tbs            Olive oil     

2 cloves           Garlic  - chopped      

60 gms            Almonds  - blanched - roasted until pale brown      

1                    Chilli  - dried - soaked in warm water for 1 hour      

½ tbs              Vinegar  - Sherry      

1 tsp               Tomato purée          

1 pinch            Paprika  - smoked     

Method

Heat an oven to 190°C.

Place the pork in a roasting tray with the skin side down and pour in 1 cm of water.  Place on a medium heat on the stove top and simmer for about 5 minutes.  Then remove the roasting tray from he heat, take out the pork and pour away the water.

Score the skin several times with a sharp knife – about 3-4 cm apart.  Season and scatter the fennel seeds on top.

Return the pork to the dry roasting tray and roast for about 1¼ hours - basting occasionally.  The skin should be crisp but, if it is not, increase the temperature of the oven towards the end of the cooking time or finish under a medium grill.

To make the romesco sauce…

Heat a grill to a high temperature.

Lay the pepper pieces on a baking tray, skin-side up, and grill for about 15 minutes, until the skin blackens.  Transfer to a bowl, cover with cling film for 10 minutes, and then carefully remove the skin and discard it.

Heat the olive oil in a heavy-based frying pan and fry the garlic for 2-3 minutes.  Tip the garlic and oil into a food processor with the grilled peppers, almonds, chilli, sherry vinegar, tomato purée and smoked paprika.  Blend coarsely.  Season to taste.

To serve…

Cook the green beans in boiling salted water for 3 minutes and drain.  Cut the pork belly into thick slices and place on warmed plates with a pile of the beans next to it and then spoon the sauce over the beans.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

     Rioja

Interesting

     Corbières

     Côtes du Luberon

     Crozes Hermitage