Jose Bizaro’s recipe for slow pork stomach with Spring onion Mogho Verde Spanish foods and drink

R.Here is something about its ideal balance between the crisis and the tenderness that makes grilled pork this preferred immortal, and the slow kitchen fills the kitchen with a comfortable smell that makes you hungry a long time before the meat is near preparation. I love to serve it with Mogho VerdiA vibrant sauce from the canary that is often presented with it Papas ArogadasThe salty island and the wonderful wrinkles take potatoes. The flavor of the fresh and vibrant sauce works beautifully with grilled meat, and brings a bright contradiction with rich and brutal pork in particular.

Slow pork belly with spring onion waves Verdi

Preparatory 15 minutes
Cook 3 hours 30 minutes
Serving 4-6

1½Kg pork belly (Ideally outdoors), and the skin record
2 tablespoons of olive oil
2 teaspoon sweet chimney
Salt and Black pepper
2 tablespoons of honey
200 ml Sherry dry
150 ml Chicken
1 lemon enthusiasmDivide strips

For Mogho Verdi
1 handful of spring onionDecorated and chopped carefully
1 garlic clovePeeled and grated
1 green pepperLeg, seed and seeds that have been ignored, minced meat accurately
100g Fresh corianderFinely chopped
50 grams of fresh fresh parsleyFinely chopped
2 tablespoons of cherry vinegar
120 ml olive oil with a carn

Heat the oven to 220 ° C (200 ° C)/425 F/GAS 7. Rub the stomach of pork everywhere with olive oil, Pimentón and some salt, ensuring that they reach the grades directly, then put it in an oven and grill tray for 30 minutes.

Transfer the oven to 160 ° C (a fan 140 ° C)/325 f/GAS 3. Mix honey, cherry and storage in a small bowl or jug, add lemon enthusiasm, then pour around the pork into the stairs. Tightly cover with chips and barbecue for two and a half hours.

When the time comes, remove the chips cover, run the heat again to 220 ° C (200 ° C)/425 f/GAS 7, and cook it for the last 20 minutes, to stimulate the crackling. Remove and leave for at least 10 minutes before sculpting.

While pork finishes cooking, make a wardo waved. Put the spring onions, garlic, hot pepper, coriander, parsley, cherry vinegar and oil in a mixer, pulse into a rough dough, then spoil.

The pork slice is a belly and offers with any frying pan and a terrible mojo verde above the top.