This is a roast with salty, brittle crackling covering layers of sweet, succulent pork. The meat is cooked on a bed of vegetables and vinegar and the acid seems to balance out the richness of the fat. It is served with a quince alioli that, although luxurious in itself, has enough fruit acid to help cut through the pork. Don’t be alarmed by the richness of this dish. In the Spanish style of dining, the food is shared by many so you’re not going to serve up a great slab of pork belly; instead, you’ll be offering a little slice of sweet flesh topped with a ribbon of glazed skin.
Using a Stanley knife, lightly score the skin of the pork belly by making even, shallow
Remove the pork from the tin and set aside. Add the vegetables, herbs, garlic, wine, sherry vinegar and
Increase the heat to 220°C (425°F/Gas 7), remove the foil from the meat and
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