Broad beans and peas with pork belly and mint
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min. Preparation + cooking. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Fresh broad beans young and shelled 300 g
- Peas shelled 400 g
- Green garlic trimmed 100 g
- Spring Onion trimmed 120 g
- Fresh Pork Belly skinless, small cubes 180 g
- Brandy adapted from grape spirit 30 g
- Plain flour wheat 8 g
- Extra virgin olive oil for softening 20 g
- Mint chopped leaves 8 g
- Parsley chopped 4 g
- Water reserve 200 g cooking water; discard the rest 1500 g
- Salt cooking water 3 g
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Method
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Boil the young broad beans in the 1500 g salted water for 5 minutes. Add the peas and cook for another 4-5 minutes until both are tender. Reserve 200 g cooking water and drain; discard the rest.
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Chop the spring onion and soften in all the oil for 5 minutes. Add the pork belly and cook for 7-9 minutes, stirring, until browned and cooked through.
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Add the sliced young garlic and cook for 3 minutes. Add the flour and stir for a minute. Take off any flame before pouring in the brandy; return to the heat and simmer for 2 minutes without flambéing. Add the reserved 200 g water and stir until lightly thickened.
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Add all the cooked broad beans and peas and heat for 3 minutes. Stir in all the mint at the end, divide between four plates and finish with the parsley.
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