Sorry, you need to enable JavaScript to visit this website.
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

30 July, 2012
No votes yet

serves for


total time

3 HR 40 MIN


Pork Belly
100 g, smoked
Tandoori Spices
1 spoonful
1 spoonful
White wine
1 l
4 tentacles
1 l
To taste, grains
2 cloves
1 slice, Morato variety
Chili Oil
5 spoonfuls
Oyster Water
4 spoonfuls
Acacia honey
2 spoonfuls
Lime zest


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