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Masala Roasted Pork Belly with Chimichurri Sauce


Masala Roasted Pork Belly with Chimichurri Sauce

Pork Belly– these two words are enough to bring a smile on my face when life is being a bitch. Sometimes I wonder what was the first man who roasted a pork belly thinking when he got the idea. Anyways, this dish is like a blend of India and Argentina in your plate. The spices give a robust flavor to the pork belly and the tangy chimichurri sauce cuts through the spice and balances the flavors. So let’s get started!

Ingredients:

Pork Belly:

4oo gm pork belly

1 tbsp. of Kashmiri red chili powder

1tsp. of chili powder

1 tsp of fennel powder

1 tsp. of garam masala power

Salt and pepper

Chimichurri Sauce:

A bunch of parsley

2 tsp. of dried oregano

2 tbsp. of chopped coriander leaves with stem

4 cloves of garlic

Juice of 1 lime

2 tbsp. of olive oil

Salt and pepper

Method:

Score the skin of the pork belly and rub salt and pepper thoroughly deep inside the incisions.

Rub all the dry spices all over the belly.

Put the pork in a roasting tray, cover with aluminum foil and put it in a preheated oven at 200 degrees for 1.5 to 2 hours depending on your oven.

Once the pork is done, remove the foil and let it rest for 10 minutes before slicing.

For the chimichurri, in a mortar and pestle, pound the garlic cloves with half a teaspoon of salt.

Add the parsley, oregano, coriander, lime juice and olive oil and pound into a coarse mixture.

Serve the sliced pork belly with a good amount of the chimichurri drizzled on top.



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