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Slow-Cooked Pork Belly With a Sweet and Sour Sauce

If you have 5 hours to spare, then make this melt-in-your-mouth pork belly; it’s worth the wait

This recipe is courtesy of Omar Allibhoy from his cookbook Spanish Made Simple

Who doesn’t like slow-cooked, soft pork belly? And if, to something this scrumptious, you add the Mojo Dulce sauce that hundreds of customers in my tapas bars have asked me to bottle and sell, then I think we have a winner. — Omar Allibhoy

101 Slow Cooker Recipes


  • 2 Pounds 3 ounces pork Belly
  • 1 Tablespoon rock salt
  • 1 Cup white wine or beer
  • 1 Pound 5 ounces new potatoes

For the Mojo Dulce sauce

  • 6 dried cayenne or bird’s eye chile peppers, finely chopped
  • 1 Tablespoon plus 2 teaspoons ground cumin
  • 1 Tablespoon plus 2 teaspoons sweet pimento (sweet, smoked paprika)
  • 1 Tablespoon plus 2 teaspoons ground black pepper
  • 1 Tablespoon plus 2 teaspoons ground cinnamon
  • 1/4 Cup plus 2 tablespoons dried oregano
  • 1 Teaspoon salt
  • 1/3 Cup sherry vinegar
  • 3 1/3 Tablespoons extra virgin olive oil
  • 3/4 Cups sugar


Preheat the oven to 325 degrees F.

Score the skin of the pork belly by running a sharp knife from side to side.

Place in a roasting dish, skin side up, rub with the rock salt and pour the wine or beer around the meat.

Slow-cook for 4 hours.

Add the new potatoes around the meat in the dish 1 1/2 hours before the end of the cooking time.

For the Mojo Dulce sauce

Measure all the spices, the oregano, and the salt into a small bowl.

Measure out the sherry vinegar, olive oil, and 3/4 cup water.

Pour another 3 1/2 tablespoons water into a small saucepan over medium heat and add the sugar. Allow the sugar to melt, without stirring, to make a syrup.

When the syrup turns to amber, tip in all the dried spices and give them a good stir for about 10 seconds. The caramel will toast the spices very quickly, so don’t leave them any longer.

Pour the vinegar, oil, and water mixture straight into the pan and keep stirring so that the caramel dissolves.

Simmer over a low heat for 10 minutes and then take a hand blender, while the pan is still over the heat, and blitz for 1 minute to emulsify the sauce. (Keep the blender away from the heat source.)

Serve your pork belly with the roasted new potatoes and pour the thick Mojo Dulce sauce over the top.



If you have any leftovers, shred the pork belly, mix it with a bit of the sauce, put some cheese over it and make a really good crusty-bread sandwich.


Recipes excerpted with permission from Spanish Made Simple by Omar Allibhoy, published by Quadrille, May 2017, RRP $24.99 hardcover.