John Myers
Ingredients for 10 servings:
- 500 g pork belly, streaky, sliced
- 1.2 kg pork schnitzel
- 3 bell peppers, red, yellow and green
- 3 large onions
- 2 Pepper
- 4 garlic cloves
- 200 g black olives, pitted, finely chopped
- 5 tbsp spice mix (Chinese spice)
- 1 tsp oregano
- Thyme
- Cayenne pepper
- Curry powder, red
- Ginger powder
- 2 tbsp Provençal herbs
- 100 ml rapeseed oil
- Salt and pepper, from the mill
- some chicken broth
Instructions
Working time approx. 1 hour 20 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 20 minutes
Cut the belly slices and schnitzel into thin strips. Quarter the peppers and also cut into strips, slice the onions, and deseed and finely chop the peppers. Place everything in a sealable bowl with the olives and season with the herbs and all the spices except salt. Add about 100 ml of rapeseed oil and mix well. Close the bowl and let the strips marinate in the refrigerator overnight. The next day, sear them in a large pan. Deglaze with a little chicken stock and let it marinate for a few more minutes. Season with salt at the end.
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