Our pork belly Marbella recipe is a take on the iconic Chicken Marbella from the Silver Palate Cookbook. Meltingly tender pork belly strips are joined by salty capers, sweet prunes and plenty of punchy garlic to create a truly moreish dish. Marinate up to a couple of days in advance, then enjoy a particularly easy midweek meal served with couscous, rice or simple bread and butter.
We looked to the The Silver Palate Cookbook by Sheila Lukins and Julee Rosso for this tasty pork belly recipe. Taking inspiration from the iconic Chicken Marbella, we switched out chicken thighs for flavourful pork belly strips as we think the sharp capers and punchy garlic are just the thing to cut through this fatty piece of meat.
But the real genius of this recipe is in the marinade; the sharp and salty caper and olive brines season the meat as well as adding flavour and helping retain moisture. You'll never pour olive brine down the sink again!
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