meat will always be the most expensive
thing on your plate but get your head
around a few cheap cuts and you’ll
definitely be able to impress for less
perfect for my piri piri pork this is
where we start guys a beautiful pork
belly
absolutely brilliant gorgeous flavor so
this is a really good value cut to use
really simple to make it gorgeous but
you’ve got to know how first up a bit of
scoring this is your route to lovely
crackling with a sharp knife just go
through the fat but not the meat and to
max up the crunch and flavor go in a
crisscross fashion to guarantee the
joint bastes as it roasts now let’s talk
about flavor I’m gonna use a herb which
I’m quite passionate about bay leaves to
turn it into an oil rip out the woody
stems add a pinch of salt then pound
those leaves and muddle in a tablespoon
of olive oil and slush it about
piri-piri is all about those different
layers of heat so this spice story
unfolds with a teaspoon of smoked
paprika you know already that this dish
is going to have attitude so let’s get
those spices and just rub it into all
those cracks and crannies give it a
really good massage get the flavor right
into it look at these hands look at that
okay and there’s not a part of that pork
that hasn’t been kissed and touched with
that beautiful bail oil and smoked
paprika and still with those saucy hands
go in with a couple of deseeded red
chilies along with two chopped red
onions a sweet potato and four cloves of
garlic give the veg a good muddled up in
that oil and sit the joint on top so
we’re gonna now cook this beautiful pork
in a hot oven we’re gonna go in at 200
degrees Celsius which is about 400
Fahrenheit for 45 minutes this is what
it looks like when it comes out the oven
you can see the crackling starting to
sort of get funky now which is good we
like that and now we’re gonna start
making and building that piri piri sauce
we’ve got all these lovely gnarly bits
here that’s all the gorgeous sweetness
coming out the onions and the sweet
potato right that’s gonna go into your
beautiful sauce it’s gonna be like the
most amazing sort of stock you add a
tablespoon of red wine vinegar a jar of
passata and
splash of water all that lovely goodness
from the pork that’s all going to go
into that sauce then it’s time to move
attention from the crackling to the meat
back into the oven it goes this time low
and slow for about 90 minutes until the
joint is meltingly tender 20 minutes
before the end
crank up the flavor with a final hit of
rosemary give it some heat then give it
some love that’s what we’re after see
how this meat if I pull it just falls
away from the bone so invest in those
cheaper cuts give them a bit of TLC and
I promise they won’t let you down
serve with rice and a chopped salad and
it’s very very tasty
thing on your plate but get your head
around a few cheap cuts and you’ll
definitely be able to impress for less
perfect for my piri piri pork this is
where we start guys a beautiful pork
belly
absolutely brilliant gorgeous flavor so
this is a really good value cut to use
really simple to make it gorgeous but
you’ve got to know how first up a bit of
scoring this is your route to lovely
crackling with a sharp knife just go
through the fat but not the meat and to
max up the crunch and flavor go in a
crisscross fashion to guarantee the
joint bastes as it roasts now let’s talk
about flavor I’m gonna use a herb which
I’m quite passionate about bay leaves to
turn it into an oil rip out the woody
stems add a pinch of salt then pound
those leaves and muddle in a tablespoon
of olive oil and slush it about
piri-piri is all about those different
layers of heat so this spice story
unfolds with a teaspoon of smoked
paprika you know already that this dish
is going to have attitude so let’s get
those spices and just rub it into all
those cracks and crannies give it a
really good massage get the flavor right
into it look at these hands look at that
okay and there’s not a part of that pork
that hasn’t been kissed and touched with
that beautiful bail oil and smoked
paprika and still with those saucy hands
go in with a couple of deseeded red
chilies along with two chopped red
onions a sweet potato and four cloves of
garlic give the veg a good muddled up in
that oil and sit the joint on top so
we’re gonna now cook this beautiful pork
in a hot oven we’re gonna go in at 200
degrees Celsius which is about 400
Fahrenheit for 45 minutes this is what
it looks like when it comes out the oven
you can see the crackling starting to
sort of get funky now which is good we
like that and now we’re gonna start
making and building that piri piri sauce
we’ve got all these lovely gnarly bits
here that’s all the gorgeous sweetness
coming out the onions and the sweet
potato right that’s gonna go into your
beautiful sauce it’s gonna be like the
most amazing sort of stock you add a
tablespoon of red wine vinegar a jar of
passata and
splash of water all that lovely goodness
from the pork that’s all going to go
into that sauce then it’s time to move
attention from the crackling to the meat
back into the oven it goes this time low
and slow for about 90 minutes until the
joint is meltingly tender 20 minutes
before the end
crank up the flavor with a final hit of
rosemary give it some heat then give it
some love that’s what we’re after see
how this meat if I pull it just falls
away from the bone so invest in those
cheaper cuts give them a bit of TLC and
I promise they won’t let you down
serve with rice and a chopped salad and
it’s very very tasty
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