Pork Belly and Mojo Verde
This indulgent recipe for Pork Belly and Mojo Verde is packed full of fresh Spanish flavours and one that's sure to impress at a dinner party.
From the book
This recipe uses a pestle and mortar to make a lumpier mojo verde that’s good for serving alongside meat, but you could make a smoother, creamier sauce for marinating. Just put all the ingredients, except the coriander, into a blender. Whiz together, adding the coriander halfway through, then blend again until green and creamy with some small flecks of herb.
Instead of pork belly, you could grill lamb cutlets and serve them with the mojo verde dotted around, or marinate chicken in the smoother version of the sauce.
|1 x 4-5kg||piece of pork belly , rib bones intact|
|sea salt and freshly ground black pepper|
|2 tbsp||cumin seeds|
|extra virgin olive oil, for drizzling|
|For the mojo verde:|
|1 bunch||of spring onions|
|4||cloves of garlic|
|2 big bunches||of fresh coriander (equal to around 6-8 of the 40g supermarket packets)|
|2 tsp||cumin seeds|
|sea salt and freshly ground black pepper, to taste|
|200ml||extra virgin olive oil|
You will need: a pestle and mortar.
Preheat the oven to 180°C.
Line a roasting tray with greaseproof paper. Score the skin of the pork belly quite deeply (around 1cm), then place it skin side down on the paper-lined tray. Season the top of the pork belly with salt, pepper and cumin seeds and cook for 1½–2 hours. The skin should be very crispy and the meat must be tender – if it’s not quite there yet, turn it over and cook it for another 10 minutes.
Make the mojo verde while the pork belly is cooking: roughly chop the spring onions, garlic and herbs and add them gradually to a pestle and mortar with the rest of the ingredients, dribbling in the olive oil bit by bit and mashing together.
Spoon some mojo verde on to each plate, then top with 1–2cm thick pork belly slices and drizzle over a little olive oil to finish.