Father's Day Recipe - Caramelized Pork Belly

18 Mar 2019 / Food and Wine Pairing

INGREDIENTS
  • 1200 g of pork belly 
  • 5 sliced garlic cloves 
  • 500 ml of white wine  
  • Salt 
  • 15 g of white pepper  
  • 2 bay leaves 
  • Crushed orange peel 
  • 100 g of lard 
 
PREPARATION
In a bowl, season the pork belly with the white wine, the garlic, salt, pepper, bay leaves and the crushed orange peel. Leave it to marinate on the fridge for at least 24h. Pre heat the oven at a 180º C temperature. Remove the marinated meat from the fridge and spread the lard all over the pork belly. Put it in a hot pan and let it sear in both sides. Sear the skin side for a longer period to start caramelization. Place the meat on a bakeware dish and cook it in the oven for 60 to 70 minutes.   
 
PUMPKIN PURÉE
INGREDIENTS
  • Hokaido Pumpkin 
  • Rosemary 
  • Salt 
  • Olive Oil 

PREPARATION
Pre heat the oven at a 160º C temperature. Cut the pumpkin in two and remove the seeds. Season with the salt, rosemary and olive oil and wrap them in aluminium foil. Place both halves in the oven and let them cook for approx. 1h. Remove from the oven and remove the pulp with a spoon. Put it in a container and add olive oil. Using a hand blender purée the contents.  

Serve the meat with the purée. 

Written by Aveleda

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