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Roast Pork Belly with Quince Alioli

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By Frank Camorra and Richard Cornish

Published 2007

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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;