Pork Belly Pica-Pau

Pica-Pau is a quick and versatile snack that can be made with various types of meat and fish.
With pork belly, it's perfect for both cold and warm days.

Neuza Costa

11 June, 2023

Ingredients:

• 600 g (21 oz / about 1.32 lb) of sliced pork belly, cut into strips
• 2 tablespoons of lard
• 4 cloves of garlic, crushed with peel
• 2 bay leaves
• 1 tablespoon of butter
• 2 teaspoons of mustard
• 100 ml (about 1/2 cup) of white wine
• 50 g (1.7 oz) of black olives
• 50 g (1.7 oz) of green olives stuffed with pepper
• 50 g (1.7 oz) of chopped pickles
• Chopped parsley
• 1 lemon, cut into wedges
• Salt
• 1 teaspoon of sweet paprika
• 1 teaspoon of Worcestershire sauce
• Piri-Piri to taste

Instructions:

1. Season the pork belly with salt, piri-piri, and sweet paprika.
   Mix the seasonings well with the meat.
2. In a large frying pan, melt the lard with the garlic cloves and bay leaves.
   Let it heat well.
   Once everything is hot, add the pork belly and fry evenly until it becomes golden.
3. After the pork belly is well fried, add the mustard, Worcestershire sauce, white wine, and butter.
   Stir well and let it boil for 30 seconds until the alcohol evaporates.
4. As soon as the sauce is ready, add the juice of ¼ of a lemon.
   Stir and finally, sprinkle with parsley.
5. Place it on a serving dish and spread the pickles and olives on top.
   Decorate as desired with lemon wedges.

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The IntenseFlavour team wishes you a bon appetit!