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 thana whole pork belly. This is my twist on the classic roast pork with applesauce, but packing in a lot more flavour and giving every bite a stickyappeal that leaves you wanting more. It’s great served with rice, or in abun with pickled cucumbers." Sabrina Ghayour
Ingredients750g pork belly slices (about 5 slices,150g each)For the marinade:4 tablespoons ready-made Bramley apple sauce2 tablespoons light brown soft sugar1 tablespoon red or white wine vinegar1 tablespoon light soy sauce1 teaspoon garlic granules1 teaspoon ground coriander1 teaspoon ground cinnamon1⁄2 teaspoon sweet smoked paprika (Spanish pimentón)Maldon sea salt flakes and freshly ground black pepperMethodPreheat 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 theremaining 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 riceCucumber cut into batons