Foods From Spain
Slow Roasted Pork Belly with Cherimoya
Ingredients750g pork belly
6 cherimoya
4 shallots
500ml of Perry cider
Sprig of rosemary
Salt and pepper
- Preheat the oven to Gas mark 6/200c
- Take the pork, making sure that it has been scored, and lay in a medium-roasting tray with the belly of the pork facing up.
- Leave this to cook in the oven for around 1 hour.
- Meanwhile peel the shallots and cut them in half and then place to one side
- Also remove all the skin from the cherimoya and then cut in half, making sure that all of the seeds have been removed from the fruit.
- After an hour remove the pork from the oven and add the shallots and cherimoya to the roasting tray for a further 20 minutes.
- After 20 minutes remove the cherimoya and also the shallots from the roasting tray and place into a food processor.
- Pulse the mixture adding in the Perry and also the rosemary at the same time until a smooth consistency is reached.
- Next drain all the fat from the pork making sure that you keep all of the juices.
- With these juices add them to the cherimoya and shallot mixture in the food processor and blend together to create the sauce, which will accompany the pork.
- Season lightly with salt and pepper.
- Once the sauce has been made serve along side the pork.
