Cold breakfast pork belly

Name: Cold breakfast pork belly
Ingredients: 700 g pork belly; 5 ml oil; 1 medium tomato (150 g); 1 medium bell pepper (150 g); 1 medium onion (150 g); 4 garlic cloves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon paprika; 1000 ml boiling water

Appetizers - Cold breakfast pork belly by Ruxandra A. - Recipia

I brown the pieces well before they go into the pot; cold breakfast pork belly then simmers gently and cools overnight. The tomato, pepper, onion and garlic cook in the paprika broth, and the meat is fried once more in the rendered fat left in the pot, so it’s cold and easy to slice when served. I like it thinly sliced, with raw vegetables on the side. Prep: 15 minutes. Cook: 106 minutes. Rest: 8 hours. Total time: 10 hours and 1 minute. Servings: 4. About 920 kcal and 19 g protein per serving.

Ingredients

700 g pork belly
5 ml oil
1 medium tomato (150 g)
1 medium bell pepper (150 g)
1 medium onion (150 g)
4 garlic cloves
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon paprika
1000 ml boiling water

Preparation

1. Cut the pork belly into palm-sized pieces and pat them dry with paper towels. Heat 5 ml oil in a pot and brown the pieces for about 8 minutes, turning them to brown both sides. 2. Slice the tomato, pepper and onion, and leave the garlic whole. Put the vegetables over the meat, add the salt, pepper and paprika, then pour in 1000 ml boiling water, enough to cover the pieces. 3. Cover the pot and simmer over low heat for about 90 minutes, until the meat is tender and the water has evaporated. Turn the pieces and brown them again in the rendered fat left in the pot, for about 8 minutes in total. 4. Let the meat cool, refrigerate it for at least 8 hours, then serve it cold.

Notes

You can replace the bell pepper with a kapia pepper weighing about 120 g. Choose a piece of pork belly with visible layers of meat and fat, not one that’s almost all fat. If the pieces are thicker than your palm, they may need another 10-15 minutes to simmer, until a fork slides in easily. If the water evaporates before the middle is tender, the heat is too high; turn it down and let the meat simmer gently. I make it the night before serving, because it slices without falling apart when cold. Keep it in a covered container in the refrigerator for up to 3 days. I serve it with cucumbers and fresh tomatoes.