With pork belly, chili beans and pico de gallo

Debic Pork belly Red pepper


For 10 servings

Pork belly

2 kg pork belly

4 cloves of garlic

2 bay leaves

Debic Roast & Fry


Black bean chili

1 kg black beans, in a can

Debic Roast & Fry

500 g red pepper, brunoise

500 g yellow pepper, brunoise

1 kg onions, brunoise

400 g celery, brunoise

100 g chili con carne herb mix

2 l chicken stock

sherry vinegar

salt and pepper

Pico de gallo con piña

1/3 pineapple, in cubes

500 g kohlrabi, brunoise

1 kg cucumber, brunoise

500 g red pepper, brunoise

500 g yellow pepper, brunoise

1 jalapeño, seeds removed, in cubes

1 tsp lime juice

5 tsp olive oil

30 g fresh coriander

salt and pepper

Additional ingredients

10 wraps


Pork belly

Put the pork belly in a pan of salted water.

Add the garlic and bay leaves and cook the meat on low heat for about 2 hours.

Remove the meat from the pan, leave it to cool and cut into cubes (4 centimetres).

Heat some Debic Roast & Fry in a frying pan.

Add the pieces of pork and fry until crispy.

(preparation time: 5 minutes, cooking time: 2 hours and 10 minutes)

Black bean chili

Fry the pepper, onion and celery on high heat in the Debic Roast & Fry.

Add the chili con carne herbs, stir twice and add the black beans and chicken stock.

Leave to simmer for around 30 minutes.

Season to taste with sherry vinegar, salt and pepper.

(preparation time: 5 minutes, cooking time: 30 minutes)

Pico de gallo con piña

Mix all ingredients.

Season to taste with salt and pepper.

(preparation time: 3 minutes, cooking time: 0 minutes)