Yield: 6 servings
Ingredients:
Roast Pork Belly:
- 1 pound (454 g) pork belly, skin removed
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) paprika
- Salt and pepper
Feijoada Salsa:
- 2 cups (470 ml) cooked black beans
- 1 cup (240 ml) small dice, cored and seeded tomato
- ½ cup (120 ml) small dice red onion
- ½ cup (120 ml) quartered orange supremes
- ½ bunch cilantro, chopped
- 1 jalapeno, minced
- 1 clove garlic minced
- 1 lime, juice
- Salt and pepper
To serve:
- Lime crema (sour cream and lime juice), Pork Belly, Feijoada Salsa, whole orange segments
Method:
For the pork belly:
Preheat oven to 225 F (105 C).
Season pork belly all over with coriander, paprika, salt, and pepper. Wrap tightly in parchment and foil, place packet in a roasting pan.
Roast in the preheated oven for 9-10 hours until tender.
Cool completely in the package, for 2 hours, then un-wrap.
Cut into perfect squares with 1-1 ½ inch (2.5-4 cm) sides.
For the Salsa:
Combine black beans, tomato, onion, orange, cilantro, jalapeno, garlic, and lime. Season with salt and pepper. Toss together and reserve.
To Serve:
Select a cast iron pan with a lid and heat over medium heat. When hot, sear the pork belly, about 30 seconds per side, until golden brown on all sides. Take care not to render out the fat.
Place a dollop of lime crema on the left side of a dark plate. Hit the dollop with the back of a clean spoon in the direction of the right side of the plate to cause an artful splash.
Place 3 spoonful’s of black bean salsa in different parts of the dish. Arrange 3-5 seared pork belly cubes beside the salsa.
Scatter 3-4 orange segments in empty sections of the plate.
