Spanish-style chorizo, crispy pork belly and garlic breadcrumbs

Spanish-style chorizo, crispy pork belly and garlic breadcrumbs

My Feast
Chris Chen

This is a Filipino, Spanish and Mexican-influenced dish from the beautiful town of Vigan, in the Philippines. Vigan is very Spanish, with Valencia oranges everywhere, and it is the ideal backdrop for sitting on the street enjoying a dish such as this one.


Quantity Ingredient
500g crusty bread
125ml water
200g boneless pork belly, skin on
5 fresh spanish chorizo
250ml water
125ml olive oil
garlic, unpeeled
1 tablespoon smoked spanish paprika
salt and ground black pepper, to taste
2 oranges, peeled and sliced into rings
chive flowers and flat-leaf parsley leaves, to garnish

Chilli vinegar

Quantity Ingredient
100ml cane vinegar, (see glossary)
6 red bird’s eye chillies, finely chopped
1 red asian shallot, finely chopped
garlic, thinly sliced


  1. Tear the bread into chunks and place in a sealable container. Add a pinch of salt and the water, seal with a lid, shake to combine, and refrigerate overnight.
  2. Place the pork belly in a steamer basket, cover with a lid and steam over a wok of boiling water for 30 minutes.
  3. Preheat the oven to 240°C fan-forced.
  4. Remove the pork from the steamer basket and while the pork is still hot, using a sharp knife, lightly score the skin at 1 cm intervals, then rub salt into the incisions.
  5. Place the pork, skin side up, on a sheet of foil and fold in the sides up to the skin, leaving the skin uncovered. Place in a deep roasting tray and fill with water to reach halfway up the pork. Roast for 30 minutes or until the skin is crisp and crackled.
  6. Remove from the oven and water bath, cut the crackling away from the meat and scrape off any remaining fat. Cut the crackling into strips and set aside. Cut the meat into 1 cm thick slices and keep warm until needed.
  7. Place the chorizo and water in a heavy-based saucepan over high heat and cook until the water has evaporated and the sausages start to cook in their own oil. Reduce the heat to low and continue cooking until the chorizo are a nice golden colour. Remove from the pan with a slotted spoon, leaving the oil in the pan. Thickly slice and set aside.
  8. Add the pork belly to the pan and cook over high heat for 2 minutes or until hot. Remove from the pan and set aside.
  9. Add the oil and garlic cloves to the pan and cook over medium heat until the cloves are soft inside and the skin is golden. Remove with a slotted spoon leaving the oil in the pan and set aside.
  10. Squeeze the bread between your hands to remove excess water, add to the pan and cook over medium–high heat until golden and crunchy. Add the paprika, return the pork, chorizo and garlic to the pan and stir until heated through.
  11. To make the chilli vinegar, combine all of the ingredients in a small bowl and set aside.
  12. Serve the pork mixture with the orange slices and crackling, scatter over the chive flowers and parsley and serve with the chilli vinegar on the side.
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