Ingredients with Measurements:
- 1 pound entremeada (pork belly)
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or frying pan
- Tongs
Step-by-step instructions:
1. Preheat the skillet or frying pan over medium-high heat.
2. Season the entremeada with salt and pepper on both sides.
3. Place the entremeada in the skillet and cook for 5-7 minutes on each side or until browned and crispy.
4. Remove the entremeada from the skillet and set aside.
5. In the same skillet, add the olive oil and sauté the mushrooms and garlic until tender and fragrant.
6. Return the entremeada to the skillet and spoon the mushroom and garlic mixture over the top.
7. Cover the skillet and cook for an additional 10-15 minutes or until the entremeada is cooked through and tender.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 30g
Protein: 20g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Substitutions for ingredients:
- Entremeada can be substituted with bacon or pancetta.
- Button mushrooms can be substituted with any other type of mushroom.
- Garlic can be substituted with shallots or onions.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add a splash of white wine or chicken broth to the mushroom and garlic mixture for a sauce.
Tips and tricks:
- Make sure to pat the entremeada dry before seasoning to ensure a crispy crust.
- Use tongs to flip the entremeada to prevent splattering.
- Let the entremeada rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a bed of sautéed spinach or with roasted vegetables.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a side salad or roasted potatoes.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the entremeada is not crispy enough, increase the heat and cook for an additional 1-2 minutes on each side.
- If the mushroom and garlic mixture is too dry, add a splash of olive oil or butter.
Food safety advice:
- Make sure to cook the entremeada to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and utensils thoroughly before and after handling raw meat.
Food history:
Entremeada is a traditional Portuguese dish made from pork belly.
Flavor profiles:
Savory, salty, and earthy.
Serving suggestions:
Serve hot with a side dish and garnish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese