Sherry Belly Pork with Potatas Bravas

Give succulent roast pork a fabulous, Spanish twist by accompanying it with a traditional potato dish.
By David Massey
Sherry Belly Pork with Potatas Bravas
  • Rating:
  • Cook Time: 2.5 hours 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 2 cloves garlic, crushed with a pinch of salt
  • 1 tbsp ground fennel seeds
  • 1.5 kilo pork belly, skin on and scored
  • black pepper
  • 1 tbsp olive oil
  • 150 ml sherry, Fino or dry

Fot the Potatas Bravas:

  • 2400 g canned chopped tomatoes
  • 4 tbsp olive oil
  • 4 clove garlic, thinly sliced
  • 1–2 small red chillies, finely chopped
  • 2 bay leaves
  • half a tsp dried oregano
  • half a tsp dried thyme
  • 1 tsp hot Spanish paprika
  • black pepper
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • half tsp caster sugar
  • 100 ml white wine
  • 700 g potatoes, peeled and diced


1. Preheat the oven to 220ºC/gas 7. Mix together the crushed garlic and fennel seeds and rub generously under the pork belly.

2. Place the pork on a board, skin-side up, and dry off the skin thoroughly with a cloth or kitchen towel. Sprinkle the skin with salt.

3. Place on a large roasting tray, skin side up and drizzle with olive oil. Roast in the oven for 30 minutes, then reduce the heat to 190ºC/gas 5 and cook for another 2 hours until tender.

4. After the pork has been roasting at 190ºC/gas 5 for 1 hour, prepare the potatas bravas. First pour the tomatoes into a bowl and mash thoroughly.

5. Heat 1 tablespoon of olive oil in a heavy-based frying pan and fry the garlic until fragrant. Add the chopped chilli and stir. Pour in the mashed tomatoes. Add the bay leaves, oregano, thyme and paprika.

6. Simmer for 20 minutes, stirring now and then, until the sauce has thickened considerably. Season with salt and freshly ground pepper.

7. Meanwhile, heat 2 tablespoon olive oil in a roasting tray. Add the diced potato, seasoning with salt and freshly ground pepper. Roast for 20-30 minutes in the same oven as the pork, turning frequently to ensure even browning.

8. In a separate large frying pan, heat 1 tablespoon olive oil. Fry the onion and green pepper until soft and caramelised. Add the sugar and wine and bring to the boil. Mix the tomato sauce into the onion mixture.

9. Remove the belly pork and pour off excess oil. Add the sherry to the roasting tray and reduce over a medium heat. Strain and serve over the belly pork.

10. Spoon the tomato sauce over the roast diced potato. Serve with the belly pork.

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