An Italian home-style dish, born from a viewer's request, taught by a chef. This dish combines summer peppers in a flavorful peperonata with savory slices of pork belly. Try this authentic yet easy Italian appetizer that pairs wonderfully with both wine and rice.
Ingredients
Main Ingredients (4 servings)
- Pork Belly 300g-400g
- Bell Peppers approx. 8
- Onion 1
- Garlic 1 clove
- Fruity Tomatoes 4
- Basil 1/2 bunch
Seasonings
- Anchovies 20g
- Capers 40g
- Salt (to taste)
- Extra Virgin Olive Oil (to taste)
Steps
- Cut the bell peppers in half, remove seeds, and cut into thick slices.
- Cut the onion in half and slice it relatively thickly.
- Remove the stems from the fruity tomatoes and chop them roughly.
- Cut the garlic in half and remove the core if present. If no core, crush it.
- Blanch the pork belly to remove excess fat.
- In a pot, heat extra virgin olive oil with the crushed garlic and sauté until fragrant.
- Once the garlic starts to color, add the onion and sauté until softened.
- Add the bell peppers and lightly season with salt.
- Add the anchovies and sauté while mashing them.
- Add the capers whole and mix lightly.
- Add the fruity tomatoes, cover, and simmer for a while.
- Add the blanched pork belly to the simmering pot, mix gently, and season with salt.
- Cover and simmer for 10 minutes.
- Plate the dish and top with basil.
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