Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork belly by scoring the skin deeply at 1-inch intervals without cutting into the meat, then rub 2 tablespoons of sea salt and 1 tablespoon of black pepper all over the pork.

2. 2

   For the piri-piri sauce, combine 5 finely chopped red bird's eye chilies, 3 minced garlic cloves, 1 teaspoon of smoked paprika, 3 tablespoons of red wine vinegar, and 2 tablespoons of olive oil in a bowl, mixing thoroughly.

3. 3

   Marinate the scored pork belly with half of the prepared piri-piri sauce for at least 30 minutes at room temperature, or preferably for a few hours in the refrigerator.

4. 4

   Preheat your grill to medium-high heat, then brush the grill grates with 1 tablespoon of olive oil to prevent sticking.

5. 5

   Place the marinated pork belly, skin-side down, on the hot grill and cook for 15-20 minutes until the skin is crispy and blistered, then flip and grill for another 20-25 minutes, basting occasionally with the remaining piri-piri sauce until cooked through and tender.

6. 6

   While the pork grills, prepare the migas de broa by heating 2 tablespoons of olive oil in a pan, adding 2 minced garlic cloves and sautéing for 1 minute, then add 200 grams of crumbled cornbread and cook until lightly toasted, stirring in 1/4 cup of fresh chopped cilantro before serving.

7. 7

   Remove the grilled pork belly from the grill, let it rest for 5 minutes, then slice it into portions and serve hot with the migas de broa and any additional piri-piri sauce on the side.