pork belly green pepper pintxos
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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prep time
10 Min
cook time
15 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 8 ounces pork belly
- 2 cups anaheim peppers
- 1 small baguette
- 2 tablespoons olive oil
- 1 teaspoon garlic powder (if using fresh, 8 cloves = 1 tsp. powdered)
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 teaspoon lemon zest
- 1-2 sprig parsley, for garnish
How To Make pork belly green pepper pintxos
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Step 1Clean peppers and cut into 1 inch slices.
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Step 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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Step 3Combine the garlic powder, chili powder, black pepper, salt, and lemon zest. Rub them into the pork belly.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Appetizers
Keyword:
#Tapas
Ingredient:
Pork
Diet:
Dairy Free
Culture:
Spanish
Method:
Stove Top
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