Ingredients
250 g pork belly
2 long hot green peppers
1 small baguette, sliced
Olive oil
Sprinkle of SIDS CRAZY SALT
1 tsp garlic powder
¼ tsp chilli powder
1 tsp SIDS SALT & PEPPER
1 tsp lemon zest, plus more for garnish
Chopped parsley, for garnish
Directions
Slice the pork belly in 6 mm thick slices. Remove the seeds from the peppers and cut into 2 cm pieces.
Slice the baguette and lay the slices on a baking tray. Drizzle with olive oil, a light sprinkle of SIDS CRAZY SALT and toast them lightly in the oven.
In a bowl, combine the garlic powder, chilli powder, SIDS SALT & PEPPER and lemon zest. Rub the spices into the pork belly.
Heat a tablespoon of olive oil in a cast iron pan over medium high heat and sear the pork belly and peppers on both sides. The pork should be nicely browned but not too crispy. The peppers should be wilted and browned.
Assemble the pinchos by placing the pork belly on each piece of toasted bread with a seared pepper on top. Sprinkle with a little more SIDS SALT & PEPPER, lemon zest and chopped parsley.
