Octopus Lollipops And Pork Belly

Octopus Lollipops And Pork Belly

Octopus Lollipops And Pork Belly

A tasty pork recipe shared by Eugenio Roncoroni and Beniamino Nespor, chefs at Al Mercato restaurant in Milan: a "lollipop" made with pork belly and octopus

July 30, 2012

serves for

4

total time

3 HR 40 MIN

ingredients

pork belly
100 g, smoked
Tandoori spices
1 spoonful
Jamaican pepper
1 spoonful
White wine
1 l
Octopus
4 tentacles
Octopus cooking water
1 l
Pepper
To taste, grains
Garlic
2 cloves
bread
1 slice, Morato variety
Chili oil
5 spoonfuls
oyster sauce
4 spoonfuls
Acacia Honey
2 spoonfuls
lime zest

Preparation

Cook the smoked pork belly in a pressure cooker for 3 hours together with the water and tandoori spices, herbs and Jamaican pepper. Allow to cool and then cut into cubes.

Cook the octopus in boiling water, white wine, pepper grains and garlic for about two hours allowing the liquid in which it is immersed to simmer gently without ever boiling. Cool and cut into segments, leaving the tentacles whole.

Put the bread through the cutter to obtain strips, then cut these into cubes. Pan-toss with the Chinese chilli oil, remove surplus oil and dry under a lamp.

Thread the skewers by alternating pieces of octopus and pork belly; baste with olive oil, grill and glaze with oyster sauce and honey. Dip the skewers into the crunchy croutons and serve the lollipops nice and hot.

Search Recipes

Tamales And Mexican Salsa

Tamales And Mexican Salsa

Next Recipe