Recipes

We are thrilled to have one of the recipes from Sabrina's new best-selling cookbook, Persiana Everyday to share with you.

"Pork belly slices are readily available and require much less faff than
a whole pork belly. This is my twist on the classic roast pork with apple
sauce, but packing in a lot more flavour and giving every bite a sticky
appeal that leaves you wanting more. It’s great served with rice, or in a
bun with pickled cucumbers." Sabrina Ghayour

SERVES 2–4

Ingredients
750g pork belly slices (about 5 slices,150g each)
For the marinade:
4 tablespoons ready-made Bramley apple sauce
2 tablespoons light brown soft sugar
1 tablespoon red or white wine vinegar
1 tablespoon light soy sauce
1 teaspoon garlic granules
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1⁄2 teaspoon sweet smoked paprika (Spanish pimentón)
Maldon sea salt flakes and freshly ground black pepper

Method
Preheat the oven to 180°C (160°C fan), Gas Mark 4. Line a baking tray with baking paper.
Mix all the marinade ingredients together in a small bowl until well combined.
Decant half the marinade into a large mixing bowl, add the pork belly slices and turn to coat in the mixture.
Transfer the pork belly slices to the lined tray, cover with a double layer of foil and seal tightly,
then roast for 11⁄4 hours.
Remove from the oven and turn the oven up to 240°C (220°C fan), Gas Mark 9. Take off the foil and spread the
remaining marinade evenly on to the pork belly slices, then roast uncovered for another 15 minutes.
Serve immediately with steamed rice and cucumber batons.

To Serve:
Steamed basmati rice
Cucumber cut into batons