Difficulty: 2/5
As a professional chef with years of experience in French-inspired cuisine, here's how to prepare this vibrant snow pea ragout:
Cut the pork belly into small cubes. Chop the onions, peel and crush the garlic. Peel, deseed, and dice the tomatoes.
Heat olive oil in a skillet, brown the pork belly cubes and onions. Add garlic and snow peas with 500 ml meat juice. Simmer over low heat for 10 minutes. Season with salt and pepper. Arrange the drained snow peas in a circle on the plate.
Reduce the remaining meat juice until thickened, whisk in butter for a glossy sauce, and drizzle over the dish.
Pro tip: Can't find Basque-spiced rolled pork belly? A quality rolled pork breast is an excellent substitute.
