James Whelan Butchers: Paprika Spiced Pork Belly

This is a good way to feed your friends when you are on a budget!

Paprika Spiced Pork Belly – Printer Friendly Download

Ingredients

• 1½ kg. pork belly in one piece, rind on, well scored
• 1 tablesp. smoked paprika
• 1 teasp. salt

Dressing

• 4 tablesp. olive oil
• 2 garlic cloves, chopped
• 2 teasp. smoked paprika
• 2 scallions, chopped
• 1 tablesp. fresh coriander
• 1 red chilli, chopped
• Salt and black pepper

Serves 6

To Cook

Set the oven 180ºC (350Fº) Gas Mark 4.

Place the pork on a rack over a deep roasting tin, then pour half
a kettle of boiling water over the rind, discard the water, dry off the pork with kitchen paper, this will help to give you really crisp crackling.

Mix the smoked paprika and salt together. Spread it over the rind and meat. Place the pork back on the rack over the roasting tin and place in the hot oven for 2 hours approx. If you are barbecuing, finish on the hot barbecue for the last half hour.

To make the dressing – heat the olive oil, add the garlic and allow the garlic to just turn golden – no more, tip the oil and garlic into the processor. Add the smoked paprika, scallions, coriander, chilli and whiz for a minute, taste for seasoning.

Serving Suggestions

Serve the pork in thick slices with a spoonful of the dressing. Very good with potato wedges cooked in the oven with the pork, season the wedges with sprinkling of smoked paprika and salt – delicious

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers