Love pork belly? Love Moroccan spice? You’ve come to the right place! There are many Asian pork belly dishes out there that I love and recently my partner’s been wanting me to make a pork belly dish that isn’t an Asian dish. He went out the other day and came home with heaps of what he wants to eat. When he told me he wanted pork belly the first thing that came to mind was Moroccan pork belly. He was expecting something else with the pork belly, but he loved this recipe as much as other recipe he expected.
We were going to make it our dinner yesterday, but because we were making a beef pizza as well (that was supposed to be our lunch today) and the pizza cooked faster than the pork belly we ended up having the pizza instead. So this Moroccan pork belly turned out to be our lunch the next day for our 10 hour day road trip. The dish tasted as good as it did last night. Make this dish to impress or like us as a lunch for any reason because it tastes way better than take away or fast food. Super food plus flavour 😉
Note: I didn’t use any dressing for my quinoa salad because I didn’t want it to get soggy the next day, I only used salt and pepper and topped it up with the sauce from the grilled pork belly. However if you are going to serve the salad at the same time, feel free to add some cider vinegar or mustard dressing to the salad.
It’s not necessary to have the pork with a quinoa salad, you can enjoy it with whatever you prefer.
You can use any brand or homemade Moroccan spice, it will work out fine with any.
1 cup quinoa = 2 cups water
MOROCCAN SPICED PORK BELLY
Prep-Time: 2 hrs Serve: 2
Cooking Time: 1 hr
Ingredients
500g pork belly
1.5 tsp salt
2.5 tbsp Moroccan spices
1 tbs spoon olive oil
quinoa salad
1 cup quinoa, rinsed and cooked
1 capsicum, sliced
1/2 Lebanese cucumber, quartered
1/2 packet mixed salad
salt and pepper
Method
Marinate the pork belly with salt and Moroccan spice for 30 minutes or over night for better results.
Preheat oven over 180°C Fan forced.
Mix all of the salad ingredients together, transfer the salad into a serving plate or container and set aside.
Heat the olive oil in a pan over medium heat, once the oil is heated add in the marinated pork belly. Sear both sides of the pork belly and then transfer into a baking dish (glass if possible) and add 1/4 cup of water into the baking dish.
Wrap the baking dish with aluminium foil and bake in the oven for 30 minutes. After 30 minutes remove the aluminium foil and then bake for a further 30 minutes or until the pork belly is cooked through and tender. Remove from the oven and leave to cool, cut the pork into pieces and place onto the salad. Keep aside the excess liquid from the baking tray.
Skim the excess pork belly fat out of the baking tray using a spoon by carefully scooping out the top layer of fat then pour the remaining excess liquid onto the roasted pork belly and salad. Enjoy!