Piparra de Ibarra with Eusko Label with pork belly
Elaboration
Cut the pork belly into small pieces and leave it to marinate in the soy sauce and saké for a minimum of 30 minutes. Next, grill the pork belly pieces in a frying pan with a little sunflower oil over a medium heat.
Cut the chilli peppers into small pieces, the same size as the pork belly pieces, and set them to one side.
Finishing touch and presentation
Alternately thread the pork belly and chilli peppers on to the skewers and serve with a bowl of soy sauce. Decorate with a few sea salt flakes and some sesame seeds.
