ADVERTISEMENT
The Method
- Prepare the Pork Belly: Score the skin with a very sharp knife in a criss-cross pattern, being careful not to cut into the meat. This helps the fat render and the skin crisp beautifully.
- Marinate: In a small bowl, mix the garlic, paprika, fennel seeds, salt, pepper, and olive oil. Rub this mixture generously over the pork, working it into the cuts. Place the pork in a dish, skin-side up, and refrigerate uncovered overnight to dry the skin slightly.
- Roast Low and Slow: Preheat your oven to 150°C (300°F). Place thick onion slices in a roasting pan as a bed for the pork. Add wine, herbs, and a splash of water. Set the pork belly on top, skin-side up. Cover tightly with foil and roast for 2.5 to 3 hours.
- Crisp the Skin: Remove foil and increase oven to 220°C (425°F). If using honey, brush it lightly over the skin. Roast for another 20–30 minutes, watching closely. The skin should blister and crisp into golden crackling.
- Rest and Serve: Let the pork rest for 10–15 minutes before slicing. Serve with roasted vegetables, rustic bread, or even just a glass of chilled Albariño.
Why It Works
The slow cooking renders the fat, turning tough connective tissue into buttery softness, while the herbs and wine infuse the meat with warmth and depth. The final blast of heat creates that coveted crispy top—an irresistible contrast to the luscious meat below.
A Dish to Remember
Don Emilio’s pork belly isn’t just food—it’s an experience. Every bite tells a story of Spanish soil, tradition, and the quiet wisdom of someone who truly understands meat. Whether you serve it at a dinner party or a Sunday lunch, expect silence at the table—that’s the sound of people falling in love with a bite.
Would you like to include a printable version of the recipe or food photography suggestions to go with the article?
