Ingredients with Measurements:
- 1 pound entremeada (pork belly)
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the sliced peppers and onions in a roasting pan. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat.
3. Roast the peppers and onions in the oven for 25-30 minutes, or until they are tender and slightly caramelized.
4. While the peppers and onions are roasting, prepare the entremeada. Score the skin of the pork belly with a sharp knife, making shallow cuts in a crosshatch pattern.
5. Rub the pork belly with salt and black pepper, making sure to season both sides.
6. Heat a large skillet over medium-high heat. Add the pork belly, skin-side down, and cook for 5-7 minutes, or until the skin is crispy and golden brown.
7. Flip the pork belly over and cook for an additional 5-7 minutes, or until the other side is browned.
8. Transfer the pork belly to the roasting pan with the roasted peppers and onions.
9. Roast the pork belly in the oven for 45-60 minutes, or until the internal temperature reaches 145°F.
10. Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of pork belly: 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 8g
- Protein: 25g
Substitutions for ingredients:
- You can use any color of bell pepper you prefer.
- You can use white or red onions instead of yellow onions.
Variations:
- Add sliced garlic to the roasting pan for extra flavor.
- Substitute the peppers and onions with other roasted vegetables, such as carrots, zucchini, or eggplant.
Tips and tricks:
- Make sure to score the skin of the pork belly to help it crisp up in the skillet.
- Use a meat thermometer to ensure that the pork belly is cooked to the correct temperature.
- Let the pork belly rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover entremeada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the entremeada in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sliced pork belly on a platter with the roasted peppers and onions.
Garnishes:
- Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of roasted potatoes or a green salad.
Suggested side dishes:
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the skin of the pork belly is not crisping up, try increasing the heat in the skillet.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Entremeada is a traditional Portuguese dish made from pork belly.
Flavor profiles:
- The entremeada is savory and rich, with a crispy skin and tender meat. The roasted peppers and onions add sweetness and depth of flavor.
Serving suggestions:
- Serve the entremeada with a glass of red wine for a complete meal.
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Region: Portuguese