Ingredients with Measurements:
- 1 kg entremeada (pork belly)
- 200 g bacon, diced
- 2 onions, sliced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup water
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
- Knife and cutting board
Step-by-step instructions:
1. Preheat the skillet or Dutch oven over medium-high heat.
2. Season the entremeada with salt, pepper, smoked paprika, thyme, and oregano on both sides.
3. Add the olive oil to the skillet and place the entremeada, skin side down. Cook for 5-7 minutes or until golden brown.
4. Flip the entremeada and add the bacon, onions, and garlic to the skillet. Cook for 5 minutes or until the onions are translucent.
5. Pour the water into the skillet and cover with a lid. Reduce the heat to low and simmer for 1 hour or until the entremeada is tender.
6. Remove the entremeada from the skillet and let it rest for 5 minutes before slicing.
7. Serve the entremeada with the bacon and onion mixture on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium-high heat for browning the entremeada
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 35 g
- Carbohydrates: 6 g
- Protein: 28 g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or pork loin.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Thyme and oregano can be substituted with any dried or fresh herbs of your choice.
Variations:
- Add diced potatoes or carrots to the skillet for a one-pot meal.
- Use different types of onions, such as red onions or shallots, for a different flavor profile.
- Add a splash of white wine or apple cider vinegar to the skillet for acidity.
Tips and tricks:
- Pat the entremeada dry with paper towels before seasoning to ensure a crispy skin.
- Use tongs to flip the entremeada to avoid splatters.
- Let the entremeada rest before slicing to retain its juices.
Storage instructions:
- Store the leftover entremeada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the entremeada in the microwave or oven until heated through.
Presentation ideas:
- Serve the entremeada on a platter with the bacon and onion mixture on top.
- Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
- Serve the entremeada with a side of roasted vegetables or a salad.
- Pair with a glass of red wine, such as Tempranillo or Cabernet Sauvignon.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the entremeada is not tender after 1 hour, add more water and continue simmering until tender.
- If the entremeada is too fatty, trim some of the excess fat before cooking.
Food safety advice:
- Make sure to cook the entremeada to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Entremeada is a traditional Portuguese dish made with pork belly.
Flavor profiles:
- Smoky, savory, and slightly sweet.
Serving suggestions:
- Serve the entremeada as a main dish for dinner.
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Region: Portuguese