Pickled pork belly roasted with cumin seeds

Pickled pork belly roasted with cumin seeds

By
From
Arabesque
Serves
8-10
Photographer
William Meppem

Pickled pork belly is used to make kaiser fleisch, and many good Continental butchers will have it in store. However, you will probably need to order it about a week ahead of time. Ask your butcher to remove the skin and ribs if you are unconfident about doing this yourself. Arrange to collect it at least two days before you want to eat it – it needs to be soaked in milk to tenderise it and remove some of the salt, and then marinated in a cumin-spiced oil before cooking. Cooked quickly over a high heat, pork belly strips resemble spare ribs. When cooked long and slowly they become meltingly tender and softly sticky. Either way, serve them with a hearty accompaniment, like creamy mashed potatoes or the spicy harissa-potato salad. They are also good with a tangy braised cabbage dish or sauerkraut.

Ingredients

Quantity Ingredient
2kg pickled pork belly, ribs and skin removed, soaked overnight in milk
2 garlic cloves, crushed with 1/2 teaspoon salt

Marinade

Quantity Ingredient
1 tablespoon cumin seeds, roasted and lightly crushed
1 lemon, zested
1 teaspoon black peppercorns, lightly crushed
1 teaspoon allspice berries, lightly crushed
1 tablespoon fresh ginger, grated
150ml olive oil

Method

  1. Remove the pork belly from the milk, wash and pat dry. Cut the belly in half widthways, then cut each half into 2 cm strips. Rub the garlic paste all over the pork strips.
  2. Mix all the marinade ingredients together and add to the pork. Turn the pork so it is well coated. Cover and refrigerate for 6–24 hours, turning occasionally.
  3. The belly strips can either be seared in a hot pan to colour and then baked in a 200°C oven for 15 minutes, or placed on a rack and slow roasted in a 175°C oven for 1 hour until they are meltingly tender. They are also good barbecued on a hot flame for 15 minutes, until golden crispy brown.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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