Lemon Pork Belly with Tomato-Onion Chutney
Serves: 4
You’ll Need:
- Pork Belly: 3lbs
- Asparagus: 1 generous bunch
- Lemon: 1 whole
- Cherry Tomatoes: 1 quart
- Spanish Onion: 2
- Garlic: 10 Cloves
- Olive Oil
- Garam Masala
- Kosher Salt and Cracked Pepper to taste
Pork:
- Cut/butcher pork belly into bite-size portions. I usually prefer to cut it mid-sized sirloin-style, which makes it easier to fan the pork onto the plate when serving.
- Combine pork, salt/pepper, olive oil, the juice of the lemon, and garlic into bowl and let marinate for 1 to 1.5 hours. They say the longer you marinate the better it’ll taste so feel free to let it sit over night.
- After you feel like the pork has been marinating long enough heat up a pan with a few tablespoons of olive oil. Always cook with a hot pan, and don’t be afraid to burn things - have confidence in your abilities. I enjoy searing the pork in a pan, but it also rocks on a barbecue. Sear each side 4 - 5 minutes and keep an eye on it; being such a tender meat, it has a tendency to over cook and no one wants to serve pork-flavoured rubber.
Chutney:
- Heat frying pan with olive oil. Remember what I said? Really hot frying pans are the best.
- Julienne onions and add them to the pan first. Let cook until caramelized.
- Once caramelized, add halved cherry tomatoes. Season to taste.
Asparagus:
- Preheat oven to 400 degrees
- Rinse and trim stems of the asparagus.
- Combine asparagus with olive oil, salt/pepper and garam masala, to taste. I used about a tablespoon worth of masala over a tinfoil-covered Pyrex dish.
- Cook for 15 minutes (or longer based on firmness). Halfway through, take the asparagus out and rotate.
Serve with spring mix salad and a light dressing, no need for carbs or starch with this dish. Enjoy.Recommended listening: DCF, Gates, Bon Iver
