Pork Pancetta with Black Bean Salsa, Pimenta Baniwa, Kale, Orange and Honey Foam by Lênin Palhano of the Restaurante Nomade

Source: http://www.gazetadopovo.com.br/bomgourmet/receitas-pratos/pancetta-de-porco-com-salsa-de-feijao-preto-pimenta-baniwa-couve-e-espuma-de-laranja-e-mel/

Lênin Palhano - http://www.nomaa.com.br/index.php/gastronomi

YIELD: 4 people

Preparation time: 8 hours

Ingredients

• 1 kg of roasted pancetta
• 1 bunch of cabbage
• 100 grams of bacon, a part in slices and another one in small cubes
• 50 grams chopped onion
• 2 garlic cloves
• 1 butter
• 1 cup of vegetable broth
• 1 orange, peeled and cut into cubes
• 50 grams of diced bread
• 500 ml of bean salsa
• 300 ml of orange foam and honey

Method of preparation

To prepare the orange and honey foam use the juice of six oranges and reduce, on low heat, until concentrating. Heat without boiling. Add the juice of two more oranges and then 100 ml of sour cream and one teaspoon of honey. Beat in a mixer until well blended.

For the bean salsa, take the bean sauce, beat in the blender and strain. Season with onion, garlic, bacon and a touch of Baniwa pepper. Add more broth to reach the point and set the flavor.

In a frying pan brown the bacon, add onion and garlic, add the broth, the butter and the cabbage. Cook quickly and set the salt. In another frying pan brown bread and bacon slices. Arrange the cabbage on the plate with the bacon slices and orange cubes on top. Put the pancetta on the side, the cubes of parsley on the ends of the cabbage, the orange foam next to the cabbage and the bean salsa next to the pork.