Slow Cooked Mixed Bell Peppers Pork Belly
Chopped Pork Belly fried and baked with blended bell peppers
Equipment
- Roaster
- Blender
- Spatula Tong
- Ceramic Bowl
- Plastic Spatula
- Frying Pan
- Oven Tray
Ingredients
- 1 small red bell pepper
- 1 small yellow bell pepper
- 1 small orange bell pepper
- 1 small onion chopped
- 4 scotch bonnet pepper
- 4 cloves of garlic
- 1 small ginger chopped
- 1 tsp black peppercorn
- 1 tsp anise seeds
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 3 tbsp vegetable oil
- 500 g pork belly chopped
- 1 spring onion sliced
- 1 tbsp sea salt
- 1 tsp sesame seeds
- ¼ cup vegetable oil
Instructions
- Grill the bell peppers until charred, take off the grill and deseed.
- Pour the charred bell peppers into a blender, add onion, scotch bonnet pepper, garlic, ginger, black peppercorn, anise seeds, dried oregano, smoked paprika, ¼ cup vegetable oil and blend into a smooth mixture.
- Season the pork belly with sea salt, add the blended mixture, stir to coat evenly and cover with cling film to marinade for 30 minutes.
- Heat 3tbs vegetable oil in a grill pan over medium heat, add the marinated pork belly, and pan grill for 5 minutes on both sides until slightly charred.
- Pour onto a baking pan and oven bake for 35 minutes at 160c.
- Slow cooked mixed peppers pork belly ready to serve. Sprinkle with sesame seeds and spring onion