Piri Piri Pork Belly Slices©


  • 17.6oz-500G Pork Belly Slices
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Birdseye Chilli Flakes
  • ½ teaspoon Sea Salt
  • 1 Large Onion (diced)
  • 4 Garlic Cloves
  • 3 Red Chillies
  • ½ teaspoon Sugar
  • 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 Hot Paprika


  1. Start by placing the onion, chilli, garlic and olive oil into a mini food processor and blitz into a smooth paste
  2. Place all of the ingredients including the paste (except the pork belly slices) into a large mixing bowl and combine
  3. Add the pork belly slices and make sure they are evenly coated. Cover with tin-foil and pop into the fridge for 24-48 hours
  4. When ready to cook, pre-heat fan oven to 338˚F /170˚C. Remove the pork slices from the marinade and place them on a roasting rack (I use the Wilkinson 1888 Vulcan Roaster) wrapped in tin foil. Remember to save the marinade to one side
  5. Pop into the oven for 1 hour and 15 minutes. Take out of the oven, remove the tin foil and baste again with the remaining marinade
  6. Turn the oven to its highest grill setting, place the belly pork slices underneath for 3 minutes. Remove, turn the slices over, baste again and grill for a further 5 minutes
  7. Finally, place the strips vertically between the roasting rack lines with the fat rind facing the grill and crisp up for a final 4 minutes
  8. Remove from the grill and allow to rest for a couple of minutes before serving

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