This is a really tasty way of cooking belly of pork, it is my adaption of a quick pastrami recipe

The difference with this recipe is that you use belly of pork instead of beef and you do not cure the meat first.

(On the usefull web site page you will find a link to a video showing how to make this from a piece of cured (corned) beef). 

3lb boneless belly of pork, remove the rind (or ask your butcher to do this for you) leaving a thin layer of fat

3 tablespoons coarse black pepper,

1 tablespoon smoked paprika

1/2 teaspoon red pepper flakes

2 tabelspoons ground coriander.

1 teaspoon garlic powder 


Combine the powdered paprika, corriander and garlic  powder and put into a spice shaker, this will help distribute the spices evenly and sprinkle on all sides of the meat  

    Rub in well using your hands, the use of surgical gloves here

     is  important.  


   Now sprinkle the flaked chillies and press onto the surface

   of the meat.

   Press in the black pepper giving an even coating,  press in with

   hands or a fork.

  Preheat your oven to 200 deg c.


   Lightly oil some heavy-duty foil, a nice large piece, and fold

   up all four sides and wrap it into a tight package. Then  

   flip it over, fold side down on another piece of foil, and wrap

   and repeat.

  We want to end up with 3 - 4 layers of foil.

Only the first layer of foil needs to be oiled.

Being as the meat we are using is pork it is better to give it a quick blast of heat initially.

After approx 20 mins turn the oven down to 125 deg c and roast slowly for approx 3 hours 30 mins

Remove from oven when cooked, (check with a food temperature probe through the foil if you wish, it should be 75 deg c minimum) you can serve this straight away but if you intend to serve cold; do not unwrap.

Pierce the foil and allow any liquid to drain out,

cool as quickly as possible using a fan and refrigerate overnight, twenty four hours is even better.
During that long slow cooking and the subsequent standing in the fridge, the smoked paprika has given the meat a smoked taste. The coriander and black pepper give it a pastrami  type flavour.


Unwrap the parcel,  if you do not want it too spicy then wipe some of the spices off, and slice it like that or you can leave the rub on and put it in a hot oven for 15 minutes at 220 deg c.

 until the crust has firmed. 

Either way, slice it thin. 

This is delicious hot or cold, to reheat place in foil in a steamer.




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