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.
Enjoy!!!!!!!