Saturday, January 18 2020


Slow Braised Pork Belly with Chimichurri Relish

Update: March, 07/2016 - 14:10

with executive chef Desmond Carneiro from Pullman Vũng Tàu

Spring is always a good time to indulge in delicious BBQ dishes. Let's treat family and friends to roast pork with a very tangy herb relish from Brazil with chef Carneiro.

Ingredients: serves 1

  • 2 kg piece boneless pork belly (with skin)     
  • 1 tsp lemon juice       
  • 2 onions, sliced
  • 2 garlic cloves           
  • a pinch of ground cloves       
  • 1/2 tsp caraway seeds
  • 1/2 tsp dried chilli flakes        
  • 2 tsp thyme leaves    
  • 2 tsp olive oil

For chimichurri sauce:

  • 1/2 cup red wine vinegar       
  • 1 tsp kosher salt       
  • 3-4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped        
  • 1 Fresno chilli or red jalapeno, finely chopped
  • 1/2 cup fresh cilantro, minced
  • 1/4 cup fresh flat-leaf parsley, minced
  • 2 tsp fresh oregano, finely chopped   
  • 3/4 cup extra virgin olive oil


  • Combine vinegar, 1 tsp salt, garlic, shallot, and chilli in a medium bowl. Let stand for 10 minutes. Stir in cilantro, parsley, and oregano.
  • Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl. Season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
  • Remove meat from marinade, pat dry, and grill.
  • Spoon reserved sauce over grilled meat.
  • Using a sharp knife, score the pork belly skin and fat in a criss-cross pattern, without cutting into the meat. Set aside.
  • Place garlic, ground cloves, caraway seeds, chilli, thyme and some sea salt in a mortar and pestle and crush to a paste. Stir in the olive oil and lemon juice. Rub the marinade over the pork and stand at room temperature for 30 minutes.
  • Preheat the oven to 220 degrees Celsius.
  • Arrange the onion slices in a roasting pan. Put the pork on top. Roast for 30 minutes. Reduce oven temperature to 170 degrees Celsius. Roast for 3 more  hours, or until the pork is tender and cooked through, and the skin is crisp.
  • Rest the pork belly, uncovered, for 20 minutes. Then cut into slices and serve with autumn salad and mashed potato.

This dish can be savoured at Riviera Restaurant, Pullman Vũng Tàu - 15 Thi Sách St, Tháng Tám Ward, Vũng Tàu City. Call 064 355 1777 for enquiries or reservations.

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