THE HERB-SCORCHED PORK CLUSTERS

(Our Play on Shortcut Leitão-style Pork)

THE HERB-SCORCHED PORK CLUSTERS

Ingredients: 600g Pork belly (cubed 2cm), 6 cloves Garlic (minced), 50g Lard or Butter, 1 tbsp Black pepper, 1 tsp Salt, 1 tsp Smoked paprika, 1 tbsp Wine vinegar, 2 tbsp Olive oil...

Ingredients

  • 600g Pork belly (cubed 2cm)
  • 6 cloves Garlic (minced)
  • 50g Lard or Butter
  • 1 tbsp Black pepper
  • 1 tsp Salt
  • 1 tsp Smoked paprika
  • 1 tbsp Wine vinegar
  • 2 tbsp Olive oil

Cooking Method

  1. The Coat Toss pork with oil and dry spices; add a 10ml splash of water to ensure the pepper sticks to the skin.
  2. The Scorch Fry pork in lard on high heat until the skin is rock-hard and the fat is blistered and charred.
  3. The Bloom Add garlic and vinegar to the rendered fat; the sudden hiss will release the allicin and spice oils.
  4. The Marriage Toss until every cube is lacquered in a dark, peppery silk.
  5. The Final Flourish Serve hot with raw orange slices to cut the intense fat.

Cuisine: Portuguese

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