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Peruvian Style Pork Belly | Martin Morales

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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

For curing

1.5 Pork Belly skin off

3 garlic cloves

4tsb cumin

250g sugar

250g table salt

Preparation

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.

Blackcurrant sauce

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

Oil

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

sweetcorn

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)

Olive oil

Salt

Preparation

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.

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