Piri Piri Pork Belly Slices


  • 17.6oz-500G pork belly slices
  • 1 tablespoon smoked paprika
  • 3 tablespoons olive oil
  • ½ teaspoon sea salt
  • 1 large onion (blitzed into paste)
  • 3 garlic cloves (blitzed into paste)
  • 3 birds eye chillies (blitzed into paste)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried basil
  • ½ teaspoon black pepper
  • 5.4fl oz-160ml olive oil
  • 10.1fl oz-300ml chicken stock (cooled)
  • ½ tablespoon lemon juice
  • ½ tablespoon ground coriander
  • 1 tablespoon paprika


  1. Place all of the ingredients (except the pork belly slices) into a large mixing bowl and stir until combined. Add the slices and make sure they are evenly coated. Cover with tin-foil and pop into the fridge for 12 hours
  2. When ready to cook, pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven. Gently scrape off the marinade and save it to one side. Lightly pat dry the slices of pork and place onto the roasting rack/pan.
  3. Pop into the oven (no need to turn when cooking with a Vulcan Roaster) for 30 minutes. Remove from the oven and baste with the remaining marinade and pop back into the oven for 10 minutes. Remove from the oven and one last time baste with the marinade and pop them back into the over for a final 15 minutes
  4. Ensure the meat is thoroughly cooked and not pink. Serve

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