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pork belly green pepper pintxos

Recipe by
Carolyn Haas
Whitewater, WI

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.

yield 10 -12
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For pork belly green pepper pintxos

  • 8 oz
    pork belly
  • 2 c
    anaheim peppers
  • 1 sm
  • 2 Tbsp
    olive oil
  • 1 tsp
    garlic powder (if using fresh, 8 cloves = 1 tsp. powdered)
  • 1/4 tsp
    chili powder
  • 1/4 tsp
    black pepper
  • 1/2 tsp
    sea salt
  • 1 tsp
    lemon zest
  • 1-2 sprig
    parsley, for garnish

How To Make pork belly green pepper pintxos

  • 1
    Clean peppers and cut into 1 inch slices.
  • 2
    Slice 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.
  • 3
    Combine the garlic powder, chili powder, black pepper, salt, and lemon zest. Rub them into the pork belly.
  • 4
    Heat 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.
  • 5
    To 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.

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