John Myers
Pork Belly in Paprika Marinade
The perfect pork belly in paprika marinade recipe with a picture and simple step-by-step instructions.
- 1,5 kg Pork belly with a layer of fat, rind and bone
- 5 tbsp Paprika pulp
- 2 tbsp Forest fruit jam
- 5 tbsp Tomato ketchup
- 0,5 tsp Powdered sugar
- 0,5 tsp Sweet paprika
- 0,5 tsp Pimenton de la vera
- 0,5 tsp Salt
- 1 Plastic bag
- Cut the pork belly into finger-thick slices. Cut into the rind at short intervals.
For the marinade
- For the marinade, mix the paprika pulp with the ketchup and jam together well. Then add the spices and mix together. Season to taste with salt.
- Cover the sliced pork belly with salt and paprika on both sides.
- Put the seasoned pork belly slices in the plastic bag and add the marinade. Close the bag and “knead” the meat in it. Let it steep in the fridge overnight.
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