I'm obsessed with matcha - I seriously ate at least one thing matcha everyday while I was living in Japan (icecream, cookies, tea, chocolate, pastry, etc.). This is just one of my attempts to incorporate matcha into my already matcha-filled life.The beautiful thing about pork belly is that you don’t have to add that much olive oil to your chimichurri sauce – the fat rendered from the pork belly is more than enough, and it’s delicious! I still added olive oil though, because the taste goes so well with vingar and parsley.
There are 2 ways to go about this: if you’re in a hurry,just season the pork and let it sit for 30 mins. If you have time, use half of the chimichurri sauce to marinade the pork for 1 hour or overnight. I’ve found that cast iron pans do wonders to meat, and if you’ve got a good piece of meat, salt and pepper are all you need!
If you have time, salt and pepper the pork, make the sauce & use half to marinade the pork overnight. If not, salt & pepper the pork and let it sit for 30 mins while you make the sauce.
Put all ingredients for the chimichurri sauce in food-processor and pulse till everything is well chopped and mixed. I actually ate a spoon or two as if it were a salad..which might have been foolish considering how much vinegar there was. Oh well?
Rub matcha powder on all sides of the piece of pork. Put pork in your cast iron pan. If you cut your piece of pork in half like me, after 10 mins or so you can turn it over so that it browns the other side. If it’s a big piece, wait a bit longer. The piece of pork should be done in about 30 mins or more, depending on the thickness of the pork (check with meat thermometer).
Once both sides are seared and your pork is almost done, turn it upside down so the skin is directly on the pan surface. Crank the heat up to 400, you’ll have beautiful crackling pork skin in 5 mins.