Updated: Sep 2, 2020
Seared Pork Belly & green pepper pintxo with zingy lemon zest
I’ve created an easy to prepare pintxo that looks really impressive as an appetizer. They are made with small, green, and somewhat mild padrón peppers that were often deep-fried, salted, and served as tapas with lots of cold beer. I substituted with long hot green peppers, which are easier to find, and taste somewhat similar. We also added lemon zest, which really created a nice contrast to the rich pork belly.
· 225g Pork belly
· 2 Long hot green peppers
· 1 Small baguette, sliced
· Olive oil
· 1 tsp Garlic powder
· ¼ tsp Chilli powder
· ¼ tsp Black pepper
· 1/2 tsp Sea salt, plus more for garnish
· 1 tsp Lemon zest, plus more for garnish
· Chopped parsley, for garnish
Slice the pork belly 1 cm thick slices.
Remove the seeds from the peppers, and cut into 10cm pieces.
Slice the baguette and lay the slices in a cast-iron pan over medium-high heat, and sear the pork belly and peppers on both sides. Combine the garlic powder, chilli powder, black pepper, salt, and lemon zest. Rub the spices into the pork belly.
Heat a tablespoon of olive oil in a non-stick frying pan over medium high heat, and sear the pork belly and peppers on both sides.
The pork should be nicely browned but not too crispy. The peppers should be wilted and browned. Assemble the pintxo by placing the pork belly on each piece of toasted bread with a seared pepper on top. Sprinkle with a little more sea salt, lemon zest, and chopped parsley.