Let's make a typical Spanish dish, but as always... giving it a twist and adding our BIG touch. Ready? Let's get cooking!
30 min
4 pax
Easy
We peel the 3 cloves of Spring White Garlic and slice them thinly.
We cut the bacon into cubes of the same thickness, about the size of a finger.
We wash the asparagus and slice it at an angle, so that it looks nicer and stands out more on the plate.
In a saucepan over medium heat, pour a generous amount of oil and the pieces of bacon.
When they are almost crispy, add the garlic, leave for a few minutes and remove from the heat, so that the whole thing does not brown too much.
We let the pork belly rest on a plate with absorbent paper to remove excess oil.
FINISHED DISH:
On a plate we place our pork belly along with the sliced garlic.
We add the sliced asparagus on top and a few sprigs of fresh parsley.
We sprinkle a little Fleur de Sel and add a few teaspoons of Cream.
_Miguel Ángel Mateos:
– It is a traditional dish, but we have reinvented it by giving it a creamy touch and different textures.
– You can use Chestnut Garlic, instead of White Spring Garlic, if you want to give the dish a stronger and spicier touch.
We recommend using sunflower oil rather than olive oil, as it won't add any flavor to the dish. Also, it's best to fry it over a moderate heat so it browns and becomes crispy.
– We can give it a citrus touch by grating lime zest over the pork belly at the last minute.
