Pork Belly Panisse

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Pork Belly Panisse
Pork Belly Panisse closeup
Pork Belly Panisse in pan
Pork Belly Panisse featured image with garnish ontop
Pork Belly Panisse featured image with garnish ontop
Pork Belly Panisse featured image with garnish ontop and chips beside
Pork Belly Panisse featured image with garnish ontop
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Cooking Ingredients
  • 1.5 Cups RW Organic Corn Chips (Blitzed in food processor to cornmeal/powder)
  • 2 Cup Water
  • ½ tsp kosher salt
  • 2 Tablespoons Olive Oil
  • Zest of 1 lemon
  • Pork Belly
Cooking Instructions
  1. Warm water, Olive Oil and kosher salt until beginning to simmer.
  2. Slowly stir corn chips into water and cook until it thickens to pudding consistency
  3. Add lemon zest and fold in
  4. Place in greased small casserole dish and distribute evenly
  5. Cool in refrigerator for 40 minutes
  6. Remove from dish and cut into desired shape, I prefer 1 inch by 2 inch rectangles
  7. Pan fry in olive oil on both sides until golden brown on both sides, rest on paper towel after.
  8. Serve with light dusting of kosher salt
  9. Top with cooked Pork Belly