This will comfortably serve 3 people and is ideal for a substitute Sunday roast dinner. Serve with your choice of vegetables and make a nice rich gravy using good quality stock and wine.
750g (or 1 1/2 pound) of whole pork belly
1 tablespoon of smoked paprika
1 tablespoon of sea salt
1 tablespoon of freshly ground black pepper
1 tablespoon of dried mixed herbs
1 tablespoon of dark Soy sauce
4 tablespoons of olive oil
2 cloves of grated garlic
4 banana shallots
A large glass of wine
1 tablespoon of butter
1 pint of beef or chicken stock
Some corn flour if required let down in water.
Preheat the oven to 120c (100c for fan)
Make a paste with the soy, oil, paprika, salt, pepper, garlic and mixed herbs and season the pork belly both sides rubbing in well.
Tightly wrap pork with three separate layers of baking (Aluminium) foil. Place on a baking tray in the centre of the oven and bake for 2 hours. Turn off the oven and let pork rest in the oven for 1 hour.
Remove the meat from oven, leaving it wrapped in aluminium foil, and refrigerate for at least 8 hours or overnight.
Remove pork from foil and slice across the grain thick slices and cook the pork in a non-stick skillet over medium heat until golden and crisped, about 4 minutes each side.
In the morning before serving (while the pork is still in the fridge) chop the shallots finely and soften in melted butter in a saucepan.
Add the red wine and boil rapidly until reduced by two thirds. Add the beef or chicken stock and boil for a further 10 minutes. Thicken with corn flour let down in water until the required consistency is achieved then strain into a microwaveable bowl for reheating later.
Have your choice of vegetables cooking when you start to reheat the pork and serve when all ready after heating up the cooking jus (stock) for 5 minutes in a microwave.