For me, this time of year evokes memories of childhood adventures and roasting chestnuts on the fire with my friend Elsa, so this dish has a special place in my heart. Pork belly strips are a great cut, because they can either be cooked quickly or slowly, and they’re relatively inexpensive, too. You don’t have to use spinach here – try it with red cabbage or cavolo nero instead; some steamed sprouts tossed with crisp bacon bits would also work. But definitely use the manzanilla sherry, because its salty tang works really well with the meat.
