1 1/2 cup of toasted and peeled walnuts
1/4 cup of French mustard
2 tablespoons of butter
1/2 teaspoon of salt
11/2 pounds of pork belly
1 bottle of white wine
5 cloves of garlic, peeled
8 sprigs of fresh parsley
2 grated carrots
2 bay leaves
2 large pieces of celery
2 stalks of thyme
2 eggs
Accompaniment
2 tablespoons of chopped fresh cilantro
1 tablespoon of olive oil
1/2 teaspoon of salt
2 small bell peppers, cubed
2 small red peppers, cubed
1 pinch of cayenne pepper
1 1/2 cup of toasted and peeled walnuts
1/4 cup of French mustard
2 tablespoons of butter
1/2 teaspoon of salt
11/2 pounds of pork belly
1 bottle of white wine
5 cloves of garlic, peeled
8 sprigs of fresh parsley
2 grated carrots
2 bay leaves
2 large pieces of celery
2 stalks of thyme
2 eggs
Accompaniment
2 tablespoons of chopped fresh cilantro
1 tablespoon of olive oil
1/2 teaspoon of salt
2 small bell peppers, cubed
2 small red peppers, cubed
1 pinch of cayenne pepper
At the bottom of a large saucepan, add the onion, carrot, and celery
Pour the pork belly, white wine, garlic, and herbs on top
Let it cook over low heat with the lid on for 3 hours
Mash the walnuts in a blender until they form a fine powder
Set aside
Mix the eggs with the mustard and set aside as well
Heat the oven to medium temperature
When the pork belly is tender, remove it from the saucepan and cut into 2cm thick slices
Reserve the cooking juices
Dip each slice in the egg mixture and then coat in the walnut powder
Place on a baking sheet and bake for 30 minutes or until lightly browned
Blend the reserved cooking juices with cooked vegetables and strain through a fine-mesh sieve
Add the butter, mix well, and set aside
Acompanhamento
Sauté the bell peppers and red peppers in olive oil and cilantro for 10 minutes or until tender
Season with salt and pepper and set aside
Assembly
In the center of a plate, place a layer of vegetables, followed by the pork belly and the sauce around it.
