Recipes/ Starters

Cured short braised pork belly with chanterelles and chimichurri sauce

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.

 

Cured short braised pork belly with chanterelles and chimichurri sauce
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