Broccoli with garlic, pork belly and pine nuts
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 27 tags
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Recipe characteristics
Vegetables
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Broccoli florets and peeled tender stems 800 g
- Garlic peeled 12 g
- Fresh Pork Belly skinless, 1 cm cubes 150 g
- Pine nuts raw 25 g
- Extra virgin olive oil for sautéing 20 g
- Water for boiling; discarded 2000 g
- Parsley chopped 4 g
- Salt 2 g boiling and 1 g sautéing 3 g
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Method
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Separate the broccoli into evenly sized florets and slice the tender stems. Boil in the 2000 g water with 2 g salt for 4-5 minutes until still slightly firm. Drain thoroughly and discard the water.
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Toast the pine nuts in a dry frying pan over medium heat for 1-2 minutes, moving them constantly. Remove before they burn.
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Heat the oil and cook the pork belly cubes over medium heat for 7-9 minutes, turning until browned and cooked through. Add the chopped garlic and cook for another minute without burning.
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Add the thoroughly drained broccoli and remaining gram of salt. Toss for 2-3 minutes to coat in the pan juices. Divide between four plates and finish with all the pine nuts and parsley.
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