This recipe uses a pestle and mortar to make a lumpier mojo verde that’s good for serving alongside meat, but you could make a smoother, creamier sauce for marinating. Just put all the ingredients, except the coriander, into a blender. Whiz together, adding the coriander halfway through, then blend again until green and creamy with some small flecks of herb.
Instead of pork belly, you could grill lamb cutlets and serve them with the mojo verdedotted around, or marinate chicken in the smoother version of the sauce.
- Pork belly 1 x 4-5kg piece, rib bones intact
- Sea salt and freshly ground black pepper
- Cumin seeds 2 tbsp
- Extra virgin olive oil for drizzling
For the mojo verde
- Spring onions 1 bunch
- Garlic 4 cloves
- Fresh coriander 2 big bunches (equal to around 6-8 of the 40g supermarket packets)
- Cumin seeds 2 tsp
- Moscatel vinegar 125ml
- Dried chillies 2
- Sea salt and freshly ground black pepper to taste
- Extra virgin olive oil 200ml
Preheat the oven to 180C/gas mark 4.
Line a roasting tray with greaseproof paper. Score the skin of the pork belly quite deeply (around 1cm), then place it skin side down on the paper-lined tray. Season the top of the pork belly with salt, pepper and cumin seeds and cook for 1½-2 hours. The skin should be very crispy and the meat must be tender – if it’s not quite there yet, turn it over and cook it for another 10 minutes.
Make the mojo verde while the pork belly is cooking: roughly chop the spring onions, garlic and herbs and add them gradually to a pestle and mortar with the rest of the ingredients, dribbling in the olive oil bit by bit and mashing together.
Spoon some mojo verde on to each plate, then top with 1-2cm thick pork belly slices and drizzle over a little olive oil to finish.