Pork Belly Pintox
Pork Belly Pintox is a dish inspired by tantalizing Spanish tapas. This recipe is a fusion of Spanish and Asian flavours. The pork belly is marinated overnight in the classic basque specialty spice mix and then glazed with sweet and sour fruity paste.
Serve this dish with steamed greens vegetables like broccoli and carrot.
- 500g of free range pork belly
- 25g of Pintox spice mix
- 2 granny smith apple – cored and diced
- 1 quince – cored and diced
- 1 clove of garlic- finely chopped
- 100ml of sherry vinegar
- 75g coconut blossom sugar
- salt and pepper
- lemon juice – to balance the sweet and vinegar flavor
- Freshly chopped coriander for garnish
- Rub the pintox spice mix onto the meat side of the pork belly
- Marinade overnight in the fridge (note; don’t cover the pork belly as this will help with drying out the skin and achieving crispy finish)
- Preheat the oven to 200C and roast pork belly for 30 minute at this temperature.
- Then reduce oven to 165C and roast for further 1 hour until the skin is crispy and pork is cooked
- In the meanwhile, prepare the glazing sauce by adding all other ingredients (apple, quince, garlic, vinegar & sugar) to a small saucepan over low heat. Bring to a gentle simmer and then cover and cook for further 10-15 minutes until the fruits are soft and flavors have come together.
- Blitz the fruit mixture until a homogeneous paste is achieved.
- Adjust seasoning and add lemon juice as required.
- Serve the pork belly on a bed of green and carrot vegetables. Then glaze the sauce all over the pork belly.
- Garnish with coriander.
- Serve and Enjoy.