Browning the pork belly properly prior to baking as a casserole ensures that maximum flavour is achieved. Frying the anchovies caramelises them for a whole new flavour experience. Leftovers of this recipe make perfect pie filling. The Balearic Islands are off the south-east coast of Spain and include Mallorca and Ibiza – traditional use of garlic, paprika and anchovies dominates the cuisine.
Ingredients
- 600 gram Skinless pork belly (all bones removed)
- 1 tablespoon Olive oil (extra virgin)
- 12 Anchovy fillets
- 1 Brown onion (finely diced)
- 1 Head fennel (diced)
- 12 clove Garlic (minced)
- 1 bunch Thyme (finely chopped)
- 2 tablespoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 cup Dry sherry
- 1 cup Beef stock
- 400 gram Can chickpeas (drained)
- Crusty bread and kale salad (to serve)
Instructions
- Preheat oven to 150°C. Use a sharp knife to slice the pork belly into 2cm cubes. Pour the extra virgin olive oil into a heavy-based pan set over a high heat and fry the pork until browned. Set aside
- Add the anchovy fillets to the pan and cook until they crumble. Mix in the vegetables, garlic, thyme and spices, then cook for 2 minutes. Return the pork, pour in the sherry, stock and chickpeas, fit the lid, then bake for 3 hours, until the pork is tender. Serve with crusty bread and kale salad
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