pork belly green pepper pintxos
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Tapas are a familiar bar food in Spain. Pinchos are another type of tapas, usually served as a small open-faced sandwich. In Basque country, they are called Pintxos. If you can't find pork belly, you can try a different cut of pork, like pork butt, country ribs or similar. It looks similar to bacon, but it is not cured or salted. I have used thick bacon.
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yield
10 -12
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For pork belly green pepper pintxos
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8 ozpork belly
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2 canaheim peppers
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1 smbaguette
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2 Tbspolive oil
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1 tspgarlic powder (if using fresh, 8 cloves = 1 tsp. powdered)
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1/4 tspchili powder
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1/4 tspblack pepper
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1/2 tspsea salt
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1 tsplemon zest
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1-2 sprigparsley, for garnish
How To Make pork belly green pepper pintxos
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1Clean peppers and cut into 1 inch slices.
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2Slice bread into 1/2 inch slices. Lay the slices on a baking sheet. Drizzle them with olive oil and toast them lightly in a 350ºF oven.
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3Combine the garlic powder, chili powder, black pepper, salt, and lemon zest. Rub them into the pork belly.
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4Heat a tablespoon of olive oil in a cast iron pan over medium high heat, and sear the pork belly and peppers on both sides until browned.
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5To put together - place pork belly on each piece of toasted bread with a chunk of seared pepper on top. Sprinkle with some extra sea salt, lemon zest, and the chopped parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pork Belly Green Pepper Pintxos:
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