Matcha roasted pork belly with chimichurri sauce
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Japanese cuisine
Roasting
I'm obsessed with matcha - I seriously ate at least one thing matcha everyday while I was living in Japan (icecream, cookies, tea, chocolate, pastry, etc.). This is just one of my attempts to incorporate matcha into my already matcha-filled life.The beautiful thing about pork belly is that you don’t have to add that much olive oil to your chimichurri sauce – the fat rendered from the pork belly is more than enough, and it’s delicious! I still added olive oil though, because the taste goes so well with vingar and parsley. <br /> <br />There are 2 ways to go about this: if you’re in a hurry,just season the pork and let it sit for 30 mins. If you have time, use half of the chimichurri sauce to marinade the pork for 1 hour or overnight. I’ve found that cast iron pans do wonders to meat, and if you’ve got a good piece of meat, salt and pepper are all you need! <br />
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