Belly + The Beast Recipe
Sweet + Spicy Pork Belly | Charred Octopus Jalapeño Slaw | Chimichurri Tomato + Sweet Peppers
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Ingredients
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Sweet + Spicy Pork Belly
Charred Octopus Jalapeño Slaw
Chimichurri Tomato + Sweet Peppers
Method
Sweet + Spicy Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 150°C (300°F). Score the skin of the pork belly in a crisscross pattern and season generously with salt and black pepper.
- 2
Make the Marinade
In a bowl, mix together brown sugar, soy sauce, Sriracha, minced garlic, grated ginger, and a pinch of salt. Coat the pork belly with this marinade and let it sit for at least 1 hour, preferably overnight in the refrigerator.
- 3
Cook the Pork Belly
Place the marinated pork belly in a roasting pan and cover it with foil. Roast in the preheated oven for about 2 hours. After 2 hours, remove the foil and increase the temperature to 220°C (430°F) to crisp the skin for an additional 30 minutes.
- 4
Rest and Slice
Once cooked, let the pork belly rest for 15 minutes before slicing it into bite-sized pieces.
Charred Octopus Jalapeño Slaw
- 5
Prepare the Octopus
Bring a large pot of salted water to a boil. Add the cleaned octopus and cook for 30-40 minutes until tender. Drain and set aside to cool.
- 6
Char the Octopus
Once cooled, cut the octopus into pieces and heat a grill or grill pan over medium-high heat. Char the octopus pieces for about 2-3 minutes on each side until slightly crispy.
- 7
Make the Slaw
In a large bowl, combine the shredded red cabbage, julienned carrots, and sliced jalapeño. In a small bowl, whisk together lime juice, olive oil, and salt, then pour over the slaw mixture. Toss well to combine.
- 8
Combine and Serve
Add the charred octopus pieces and chopped cilantro to the slaw. Toss gently to combine and set aside.
Chimichurri Tomato + Sweet Peppers
- 9
Make the Chimichurri
In a blender or food processor, combine chopped parsley, minced garlic, dried oregano, red wine vinegar, olive oil, and salt. Blend until smooth.
- 10
Prepare the Vegetables
In a bowl, combine halved cherry tomatoes and diced sweet bell peppers. Season with salt and a drizzle of olive oil.
- 11
Combine and Serve
Drizzle the chimichurri sauce over the cherry tomatoes and bell peppers. Toss gently to coat.
