Cured short braised pork belly with chanterelles and chimichurri sauce

I’ve been wondering lately about sauces used in other countries. And this sauce has come up a lot. So I was just curios… And I tried to combine different elements. A kind of asiany short braised cured pork belly with europeany sautéed chanterelles and a South American sauce and here is the result.

Ingredients:

• cured pork belly
• sugar
• olive oil
• soy sauce
• flat leave parsley
• garlic
• vinegar
• salt&pepper
• chilli flakes
• dried oregano
• white wine
• butter
• chanterelles

Method:

1. prepare the chimichurri sauce in advance, because it’s even bettere on the second day;
2. roughly chop the parsley and put it in a blender with garlic, dried oregano, vinegar, chilli flakes, salt&pepper blizz, and drizzle the olive oil;
3. shortly boil the cured pork belly and cut it into smaller chuncks;
4. in a pan heat some olive oil, add some sugar and briefly sautée the pork, deglaze with soy sauce and put aside to cool down;
5. sautée the chanterelles in a little bit of olive oil,   add the wine and once it has evaporated add a small cube of very cold butter and stir;
6. serve all together.