We respect you privacy

We use cookies to enable our website to function properly and in order to continuously improve our services. In case you wish to disable the use of cookies, some parts of this website may become inaccessible. More detail in the Terms of use.

Types of cookies: Technical, Marketing

Settings

Pork belly with fried mlinci pasta

  • 21/05/2015
  • Moderate difficulty
  • 5

Make sure to try these perfect slices of soft pork belly crisped on hot grill and treated royally with a unique side of flat-bread pasta.

Ingredients

  • 1 kg pork belly
  • 1 tbsp Vegeta No MSG Grill
  • 1 tbs lard
  • 200 g mlinci pasta
  • salt
  • pepper

Preparation

  1. 1.
    Pour Vegeta marinade with beer over the pork belly and leave to marinate for about 30 minutes. Grill the pork on moderate grill, turning the meat over until the skin is nice and crisp.
  2. 2.
    Add the mlinci pasta to a pot of boiling water, cook for one minute and leave for a couple of additional minutes to soak. Drain through a sieve. Melt a little lard in a frying pan, add the pasta and stir. Season with salt and pepper to taste.

Advice

When grilling pork belly, it is important to allow enough time for the fat to cook until the skin is crisp and the meat soft and juicy.