This week in Qurator's Hive Top chef competition Pork belly is key ingredient.
For me this is one of the best cuts of pork, and I am using it quite often in my cooking (probably too often 😋).
I am using pork belly as base in cucumber soup, cabbage soup and pea soup ( photo below)
I like it fried with onions or coated in breadcrumbs and fried same way as schnitzel.( photo below)
Or simply with scrambled eggs ( photo below)
But today I would like to share with you recepy for roasted cajun pork belly on vegetables 😋.
Cajun seasoning came to us from Louisana, were was originated with Acadian immigrants, forcibly removed from Canada to USA by the British in 18th century.
It's a mixture of spices including chilli powder, allspice, thyme, cumin, oregano, garlic and three types of pepper: black pepper, white pepper and cayenne pepper.
Ingredients:
• 500g of Pork belly
• 2 brown onions
• 1/2 red onion
• 1/2 courgette
• 1/2 yellow pepper
• 1/2 red pepper
• 6-8 cocktail tomatoes
• salt
• cajun seasoning
Preparation:
- Slice all vegetables and put in the small baking tray
- Season vegetables with salt and cajun
- Season pork belly with cajun and salt and place it on the vegetables.
- Preheat oven to 180°C and place your pork belly in the middle of the oven. Cook for 2 hours
I like to have my cajun pork belly with mashed potatoes, but you can have it with rolls or bread.
Enjoy 😉!!!
I hope that you like my recipe roasted cajun pork belly wit veg.
Yay! 🤗
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Wow that looks very tasty. I had something similar in mind but I thought, I try a typical German meal for the competition.
I really like pork belly for a variety of soups myself. It is a great base layer.
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