RECIPE FROM SPAIN:

Pancetta and Morcilla Crispy Roast

This Spanish recipe for pancetta on a bed of morcilla sausage is one of those recipes packed with flavour, incredibly tasty and very cheap to make. The ingredients themselves are simple as is the recipe. Similar to our pork roast stuffed with black pudding sausage this recipe combines all the flavours but can also be made into tapas so if you are having Spanish tapas party and need to serve warm crispy tapas this recipe is perfection!

You will need:

1 Large square of belly pork (20 x 30cm approximately, deep scored)
6 Whole Spanish morcilla
1 Large onion
Handful of rosemary
4 Bay leaves
Olive oil
Salt
Cracked black pepper

Method

• Slice the morcilla sausages in half lengthways and lay on a baking tray.

• Finely cut the onion into rings and lay on top of the morcilla sausage halves.

• Lay the scored pancetta on top of the morcilla and onion and smear with olive oil, season well with salt, cracked pepper, rosemary, then place the bay leaves on top before roasting on 180°C for 1 1/2 hours.

• Turn up the heat to 220°C for the final 20 minutes to achieve good crackling, basting with olive oil if required.

• Serve the pork cut into thin strips, for tapas place one strip of pork and half a sausage onto a plate topped with onion.

Tip:

These strips of pancetta are served, with pieces of black pudding, as tapas in some bars. For tapas, the crackling is the key, served with a short beer these tapas are snapped in half before being enjoyed.

Serves 3 - 4

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