Full Recipe

Pork Belly in saffron and almond sauce

Pork Belly in Saffron

It’s difficult to take a photo of this dish but I can assure you it tastes much much better than it looks. It’s another easy Spanish inspired recipe. The sauce would work equally well with chicken pieces or even a firm meaty fish such as monkfish. I bought the pork belly from Churchill Meats. It was great – not too fatty but enough to keep the meat moist.

  • Ingredients
  • 1 kg pork belly strips cut into cubes
  • 1 large onion, finely chopped
  • 5-6 cloves of garlic, peeled and crushed
  • 1-2 thick slices of good quality rustic bread, crusts removed and cut into small cubes – needs to be about 1 cup
  • 2 cups of chicken stock
  • 200ml white wine
  • Good pinch of saffron threads
  • 1 tsp Espelette
  • ½ tsp sweet smoked paprika
  • Flour for dusting
  • 2-3 bay leaves
  • Sprig of fresh thyme
  • 70-80g ground almonds
  • Finely chopped parsley to garnish
  • Salt and pepper
  • Olive oil

Method

Heat 2-3 tbps of olive oil in a large cazuela. Lightly brown the pork pieces which have been dusted in a little flour. Remove and set aside.

In a separate pot heat the stock and add the saffron threads to let them infuse.

Next add the onion to the cazuela and cook till soft but not brown, adding a little more oil if necessary. Add the bread cubes, paprika, espelette and garlic and cook for a minute or two. Mix in the ground almonds.

Add the white wine and let it bubble for a minute. Next add the saffron infused stock and mix everything together. Before returning the pork pieces to the cazuela give the mixture a quick whizz with a hand blender. It doesn’t need to be too smooth – just make sure the bread isn’t lumpy. Season with salt and pepper.

Add the pork pieces, cover with foil and simmer gently for an hour to an hour and a half or till the pork is very tender. If the sauce becomes too thick add more stock or water.

Sprinkle with parsley and serve from the cazuela with steamed rice or boiled potatoes and a green vegetable.