Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Jul 30, 2015
This scrumptious pork belly dish - roasted and tossed in a sweet, syrupy blackcurrant sauce and served on a bed of creamed corn mash, will open your eyes to the joys of Peruvian cuisine. Founder of London based restaurants Ceviche and Andina, Martin is passionate about championing the dishes he ate growing up in Peru. Check out his channel: http://jamieol.com/Nx3B2H for more fantastic Peruvian inspired dishes.
Panza con sauco
Serves 4 people
1.5 Pork Belly skin off
3 garlic cloves
250g table salt
Crash the garlic cloves with the back of a knife, sprinkle the salt and with
the back of the knife rub it against the table turning it into a rough paste,
mix in the garlic.
Place all the other ingredients in a bowl, mix well.
Place the pork belly in a long tray and rub in the mix making sure all the
meat is well covered.
Wrap it with cling film and take to the fridge and let it to cure for 24
hours. Occasionally turning the belly to the other side. Once is ready
Wash the pork belly in water to remove all the excess of salt and spices.
Place the belly into a roast tray and take it to the oven for 2 hours in
140C until golden and tender.
Let the meat rest and keep aside until needed.
80g pancetta, cubes
½ red onion, chopped
2 garlic cloves, finely chopped
3tbs panca paste
200g fresh blackcurrant
4tbsp blackcurrant jam
1 glass red wine
Put the pancetta in a hot pan with some oil and sauté for 10 minutes.
Add the red onion and garlic and cook for couple of minutes. Add the
panca paste, fresh blackcurrants and the blackcurrant jam. Finally, to
add some moisture to the sauce add the red wine and let it reduce for 5
minutes and keep aside until needed.
Cream Corn Mash
250g choclo giant. If this is not available just add double mashed
200ml of single cream
1 clove of garlic, chopped
½ white onion
Pinch of cumin
3tbsp amarillo chilli paste (blended sautéed amarillo chilli, ½ white
onion, 1 garlic clove. If amarillo chilli is not available, then use 1 medium
strength red chilli and a 1/4 yellow pepper)
First, blend the corn and single cream until you get a smooth cream.
In a pan add some olive oil and cook the garlic, onion and cumin. Include
the Amarillo chilli paste and sauté for 5 minutes. Add the corn and sauté
gently for another 10 minutes. Season with salt.
To serve the dish cut the pork belly in four pieces, put them in a bowl
and add the blackcurrant sauce and mix well. On a plate, spread some of
the corn mash and put the pork belly on top. Add some pomegranate
seeds and chopped spring onions on top to garnish.