Pancita De Cerdo Recipe

Prepare the Pork Belly

Preheat your oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern. Season generously with salt and pepper. Heat olive oil in an oven-safe pan over medium-high heat and sear the pork belly skin-side down until crispy. Flip it over and transfer the pan to the oven. Roast for about 2 hours, or until tender and fully cooked.

Cook the Quinoa

While the pork belly is cooking, rinse the quinoa under cold water. In a pot, combine the quinoa with 500ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Remove from heat and let it sit covered for another 5 minutes.

Sauté the Mushrooms and Squash

In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the sliced king trumpet mushrooms and diced squash. Season with salt and pepper, and sauté until the squash is tender and the mushrooms are golden brown, about 8-10 minutes.

Assemble the Dish

Slice the pork belly into portions. On a plate, place a scoop of quinoa, top with sautéed mushrooms and squash, and drizzle with warmed pork jus. Garnish with fresh herbs.

Serve

Enjoy your pancita de cerdo warm, and savor the rich flavors and textures!