Heritage Pork Belly & Spanish Octopus Recipe
spicy nduja sausage, sweet corn succotash
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Octopus
Sweet Corn Succotash
Method
Preparing the Pork Belly
- 1
Season the Pork Belly
Start by preheating your oven to 300°F (150°C). Rub the pork belly with salt, black pepper, olive oil, and thyme. Place minced garlic all over the pork belly.
- 2
Roast the Pork Belly
Place the pork belly on a baking sheet, skin side up. Roast in the preheated oven for about 2.5 to 3 hours, or until the skin is crispy and the meat is tender. Let it rest for 15 minutes before slicing.
Cooking the Octopus
- 3
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the Spanish octopus and boil for about 45 minutes or until tender. Drain and set aside.
- 4
Cook with Nduja
In a skillet, heat the nduja sausage over medium heat until melted. Add the cooked octopus, paprika, and lemon juice. Cook for another 5-7 minutes until well combined and heated through.
- 5
Garnish
Finish with chopped fresh parsley and set aside.
Making Sweet Corn Succotash
- 6
Sauté Vegetables
In a separate skillet, melt the butter over medium heat. Add diced shallots and red bell pepper, sauté for about 5 minutes until softened.
- 7
Add Sweet Corn
Stir in the sweet corn, salt, and black pepper. Cook for another 5-7 minutes until the corn is heated through and slightly caramelized.
Plating
- 8
Serve the Dish
On a plate, place a generous scoop of sweet corn succotash, top with sliced pork belly, and add the nduja octopus on the side. Enjoy!