About this recipe:Ok, here’s the thing about belly pork: It’s like 90% fat. That’s fine, but it can be easy to cook it in such a way that when you’re done eating it you kind of wish you hadn’t. There are also ways to cook it that can almost make you kid yourself that it’s kind of healthy. This is closer to one of those. It’s inspired by a pork dish I ate in Madrid in a restaurant that had no English menus. It was snowing outside at the time (yeah, I visited Madrid in late November) and we didn’t want to move on to a different restaurant because the one we were in was warm. So we just pointed at the menu and hoped for the best. It worked out ok.
Preheat the oven to 200 C / Gas 6. Line a deep roasting tray with foil.
Pat the pork dry then rub salt into the fat. You want the sliced belly pork to stand upright so that the fat at the top was open to the heat of the oven (you're aiming for a little crackling). So make a kind of rack for it out of cooking foil. That way it stands up, the fat is exposed but the meat is protected. As the fat melts it will be absorbed by the other ingredients because it’s not trapped in there.
Set that aside and start to boil the peeled, chopped potatoes in plenty of water. They need to boil for about 10 minutes.
Meanwhile, arrange the onions, tomatoes chilli and green pepper in the foil-lined tray with the pork.
Bake the pork in the oven for 10 minutes. Drain the potatoes and add them to the pork. Bake for a further 20 minutes. Add the rest of the peppers. Return to the oven and wait another 10 minutes.
Add the basil. Return to the oven for five minutes.
I used one red pepper as I prefer it and it's all I had in the cupboard. I put a little oil on the potatoes to crisp them up a little and sprinkled paprika over the tray before baking. It was absolutely delicious, although fairly time-consuming. - 15 Mar 2016