Pork Belly with Capsicum Chilli Puree
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Cooking tools:
- Blender
- Cooling rack
- Roasting pan
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Paper towel
- Spoon
- Plate
Ingredients
- 1 tblspn olive oil
- 1 Pork belly roast
- 3 tblspn salt
- 1 onion, chopped
- 2 garlic cloves, chopped
- 4 tablespoons olive oil
- 5 red capsicums, fleshly, sliced and seeds removed
- Basil leaves
- 250ml chicken stock
- 1 dessertspoon balsamic mazzetti glaze
- 1 long red chilli, sliced
- 125ml of whipping cream
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