Nonna's Pork Belly Recipe
Romesco sauce, toasted almonds, peperonata
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Ingredients
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Pork Belly
Romesco Sauce
Peperonata
Method
Pork Belly Preparation
- 1
Season the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern. Season generously with salt and black pepper, ensuring to rub it into the scores.
- 2
Roast the Pork Belly
In a large oven-safe skillet, heat olive oil over medium-high heat. Place the pork belly skin-side down and sear until browned (about 5 minutes). Flip it over, then transfer the skillet to the preheated oven. Roast for 2 to 2.5 hours, or until the meat is tender.
- 3
Crisp the Skin
Increase the oven temperature to 450°F (230°C) for the last 30 minutes to crisp the skin. Remove from the oven and let it rest for 15 minutes before slicing.
Romesco Sauce Preparation
- 4
Blend the Ingredients
In a food processor, combine roasted red peppers, toasted almonds, minced garlic, red wine vinegar, smoked paprika, and salt. Pulse until a smooth paste forms.
- 5
Add Olive Oil
With the processor running, slowly drizzle in the olive oil until the sauce is well combined and emulsified. Taste and adjust seasoning if necessary.
Peperonata Preparation
- 6
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until translucent (about 5 minutes). Add garlic and sauté for an additional minute.
- 7
Add Bell Peppers
Add the sliced bell peppers, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally until the peppers are soft.
- 8
Finish the Peperonata
Stir in the red wine vinegar and fresh basil, cooking for another 2 minutes before removing from heat.