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    Spanish
    00:10:00
    03:30:00
    03:40:00
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    Crispy Pork Belly with Wild Garlic Arroz

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    Prep Time
    10 mins
    Cook Time
    3 hrs 30 mins
    Total Time
    3 hrs 40 mins

    With plenty of wild garlic around at the moment, nothing beats a fragrant arroz made with a few handfuls of wild garlic and what better way to pair it than with a melt in the mouth piece of crispy pork belly that has been previously braised for 3 hours in white rioja.

    Total Time 3 hrs 40 mins
    Serves 4 people
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    Chef's Profile

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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