Crispy Pork Belly with Tomatillo, Potato and Artichoke
Autor: Andrii M.
- Boczek152 g787 kcal
- Karczoch1 szt.56 kcal
- Koperek1 pęczek13 kcal
- Kozieradka8 g26 kcal
- Makaron soba102 g343 kcal
- Olej z orzechów włoskich41 ml362 kcal
- Sos tahini113 ml672 kcal
- Sól morska4 g0 kcal
- Świeży liść laurowy2 szt.2 kcal
- Tomatillo1 szt.11 kcal
- Ziemniaki1 szt.99 kcal
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Sicilian-inspired comfort food: tender pork belly paired with tomatillo, potato and artichoke and soba noodles, finished with dill and fresh bay leaf and a hit of fenugreek seed. 1. Pat the pork belly dry and season with sea salt, fenugreek seed. 2. Heat walnut oil in a heavy pan and pan-fry the pork belly until it develops a deep golden crust, about 14 minutes. 3. Add tomatillo, potato and artichoke to the pan and cook until just tender, stirring in dill and fresh bay leaf for fragrance. 4. Cook the soba noodles separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tahini sauce before serving hot.