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Ingredients
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Pork Belly Pintxo Ingredients
Method
Cooking Directions
- 1
Prepare the Pork Belly
Preheat your oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub olive oil, salt, and black pepper all over the pork belly.
- 2
Bake the Pork Belly
Place the pork belly on a baking tray and bake in the preheated oven for about 2 hours or until tender. Baste with the juices every 30 minutes.
- 3
Glaze the Pork Belly
After 2 hours, increase the temperature to 220°C (428°F). Mix maple syrup and colatura together and brush generously over the pork belly. Bake for an additional 15-20 minutes until the skin is crispy and caramelized.
- 4
Slice and Serve
Remove the pork belly from the oven and let it rest for 10 minutes. Slice into bite-sized pieces and serve with mostarda on the side. Garnish with fresh herbs if desired.
