Belizean Style Pampanella

Ingredients

In this Belizean adaptation of Pampanella, we incorporate local Belizean spices and tropical fruits to enhance the flavors. The original Italian Pampanella typically uses pancetta, while our Belizean version uses succulent pork belly. Additionally, we introduce the sweetness of pineapple and papaya to add a tropical twist to the dish. We alse have the original recipe for Pampanella, so you can check it out.

• 500g (1.1 lb) pork belly, sliced 500g (1.1 lb) pork belly, sliced
• 2 tablespoons Belizean spice blend (made with local spices like annatto, allspice, and thyme) 2 tablespoons Belizean spice blend (made with local spices like annatto, allspice, and thyme)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup pineapple chunks 1 cup pineapple chunks
• 1 cup papaya chunks 1 cup papaya chunks
• 2 cups coconut milk 2 cups coconut milk
• 2 cups long-grain rice 2 cups long-grain rice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the sliced pork belly with the Belizean spice blend. Mix well to ensure the pork is evenly coated. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the marinated pork belly and cook until browned and crispy, about 5-7 minutes per side. Remove the pork belly from the skillet and set aside.
3. 3.
   In the same skillet, add the diced onion, minced garlic, and sliced bell peppers. Sauté until the vegetables are tender and fragrant, about 5 minutes.
4. 4.
   Add the pineapple chunks and papaya chunks to the skillet. Cook for an additional 2 minutes to allow the fruits to release their flavors.
5. 5.
   Return the cooked pork belly to the skillet and stir to combine with the vegetables and fruits.
6. 6.
   Pour in the coconut milk and bring to a simmer. Reduce the heat to low, cover the skillet, and let it cook for 1 hour, or until the pork belly is tender and the flavors have melded together.
7. 7.
   While the Pampanella is simmering, prepare the coconut rice. In a separate pot, combine the long-grain rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is cooked and fluffy.
8. 8.
   Serve the Belizean Style Pampanella alongside the coconut rice. Season with salt and pepper to taste.

Treat your ingredients with care...

• Pork belly — Make sure to slice the pork belly into thin strips to ensure even cooking and crispy texture.
• Belizean spice blend — If you can't find a pre-made Belizean spice blend, you can create your own by combining ground annatto, allspice, thyme, salt, and pepper.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well mixed.
• Pineapple and papaya — Use fresh fruits for the best flavor. If fresh fruits are not available, you can use canned pineapple chunks and frozen papaya chunks as alternatives.
• Coconut rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy rice.

Tips & Tricks

• For an extra kick of heat, add a diced habanero pepper to the skillet along with the bell peppers.
• If you prefer a sweeter dish, you can drizzle some honey or maple syrup over the Pampanella before serving.
• Feel free to add other tropical fruits like mango or guava for additional flavor variations.
• If you want a richer coconut flavor in the rice, substitute half of the water with coconut milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Belizean Style Pampanella hot, alongside a generous portion of coconut rice. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Arrange the Pampanella on a large serving platter, placing the pork belly slices on top of the colorful mixture of bell peppers, pineapple, and papaya. Serve the coconut rice in a separate bowl or on individual plates, allowing each person to portion it according to their preference.