Gibraltarian-Style Slow-Cooked Pork Belly

Ingredients

While the original Okinawan Rafute is traditionally made with soy sauce, sugar, and awamori (a local rice-based liquor), this Gibraltarian adaptation incorporates local spices and ingredients to create a unique flavor profile. The Gibraltarian version also includes a flavorful sauce to accompany the pork belly, enhancing the overall taste experience. We alse have the original recipe for Rafute, so you can check it out.

• 1 kg (2.2 lbs) pork belly 1 kg (2.2 lbs) pork belly
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a large oven-safe pot, heat the olive oil over medium heat.
3. 3.
   Add the onions and garlic to the pot and sauté until they become translucent.
4. 4.
   In a small bowl, combine the paprika, cumin, oregano, smoked paprika, brown sugar, Worcestershire sauce, tomato paste, salt, and pepper.
5. 5.
   Rub the spice mixture all over the pork belly, ensuring it is evenly coated.
6. 6.
   Place the pork belly in the pot with the onions and garlic, fat side up.
7. 7.
   Pour the chicken broth into the pot, ensuring the liquid covers about two-thirds of the pork belly.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven.
9. 9.
   Slow-cook the pork belly for approximately 3 hours, or until it becomes tender and easily pulls apart with a fork.
10. 10.
    Remove the pot from the oven and let the pork belly rest for a few minutes before serving.
11. 11.
    Slice the pork belly into thick slices and serve with the cooking liquid as a sauce.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best flavor and texture. Trim any excess skin or fat before marinating.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly overnight in the spice mixture before cooking.
• If you prefer a thicker sauce, you can simmer the cooking liquid on the stovetop until it reduces to your desired consistency.
• Serve the pork belly with a side of roasted potatoes or steamed vegetables for a complete meal.

Serving advice

Serve the Gibraltarian-Style Slow-Cooked Pork Belly as the main course of a hearty dinner. Accompany it with a side of roasted potatoes or steamed vegetables to create a well-rounded and satisfying meal.

Presentation advice

Arrange the sliced pork belly on a serving platter, drizzling the flavorful sauce over the top. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color. Serve with the side dishes on separate plates or bowls for an elegant presentation.