Matcha Roasted Pork Belly With Chimichurri Sauce

• Roast Pork
• 1 thick strip of pork belly (about 10 ounces)
• Salt & Pepper
• 1 tablespoon matcha powder
• Chimichurri sauce
• 1 cup parsley & oregano
• 5 garlic cloves
• 1/2 cup red wine vinegar
• 1 tablespoon olive oil
• 3 limes (for juicing)
• 1/2 teaspoon sugar
• 2 tablespoons Chinese soy sauce
• 1 medium jalapeno

1. If you have time, salt and pepper the pork, make the sauce & use half to marinade the pork overnight. If not, salt & pepper the pork and let it sit for 30 mins while you make the sauce.
2. Put all ingredients for the chimichurri sauce in food-processor and pulse till everything is well chopped and mixed. I actually ate a spoon or two as if it were a salad..which might have been foolish considering how much vinegar there was. Oh well?
3. Rub matcha powder on all sides of the piece of pork. Put pork in your cast iron pan. If you cut your piece of pork in half like me, after 10 mins or so you can turn it over so that it browns the other side. If it's a big piece, wait a bit longer. The piece of pork should be done in about 30 mins or more, depending on the thickness of the pork (check with meat thermometer).rnrnOnce both sides are seared and your pork is almost done, turn it upside down so the skin is directly on the pan surface. Crank the heat up to 400, you'll have beautiful crackling pork skin in 5 mins.

pork belly, salt, matcha powder, chimichurri sauce, parsley, garlic, red wine vinegar, olive oil, sugar, soy sauce, jalapeno

Taken from food52.com/recipes/14689-matcha-roasted-pork-belly-with-chimichurri-sauce (may not work)