Recipe type: main dish

Prep time: 30 min

Total time: 4 hours, 30 min

Serves: 4

This recipe is developed by Nacho Virgen, Store Manager at Swiss Butchery. Nacho, a Mexican native, has been a chef throughout his life. He has worked with famous chefs like Alain Ducasse and FerranAdrià, was responsible for the first Michelin Star in the Jockey Club in Hong Kong and was the private chef for the Argentinean president.



2 kg pork belly, Swiss Butcher recommends Danish originated pork

½ white onion, peeled and cut in quarters

4 garlic cloves, crushed

2 leeks, sliced in 1 cm pieces

2 liters whole milk

500 ml water

Salt and pepper to taste

Carrot ginger puree

3-4 carrots, peeled and sliced

½ white onion, sliced

1 tbsp ginger, sliced

1 garlic clove, minced

100 grams unsalted butter

¼ cup heavy cream

Salt and pepper to taste


Preheat oven to 180°C. In a roasting pan, place pork belly, already trimmed, garlic, leek, onion and cover with milk and water. Cover the roasting pan with aluminum foil and bake for 3.5-4 hours.

Cut the pork into pieces. Heat a pan over medium-high heat and sear matambreto get a golden crust. Place carrot puree on plate and add seared pork on top. Best served with roasted potatoes!

Carrot ginger puree

Heat a saucepan over medium heat. Add olive oil and onion, allow to sautee for 5 minutes, add garlic and ginger and stir for another 3-4 minutes. Add carrots and cook for 5 minutes, constantly stirring. Add water to cover the vegetables and bring to a simmer, cook until carrots are soft.

Drain the cooking water, reserving ½ cup. Add butter, cream, salt and pepper. Blend in blender, adding reserved water until puree is desired consistency. Set aside until pork has finished cooking.

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