Chef's Recipes

Bodega's pork belly and bullhorn peppers

"Simplicity - soft, sticky, gelatinous pork inspired by white-cut chicken," say Abrahanowicz and Milgate of Sydney's Bodega.

By Elvis Abrahanowicz & Ben Milgate
  • 20 mins preparation
  • 2 hrs 30 mins cooking (plus marinating, standing)
  • Serves 8
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Pork belly and bullhorn peppers
"Here's one from the first menu. Simplicity - soft, sticky, gelatinous pork inspired by white-cut chicken," say Abrahanowicz and Milgate.


  • 100 gm rock salt
  • 1 kg piece boneless pork belly, skin removed
  • 5 red bullhorn peppers
  • Olive oil, for drizzling
  • 70 ml extra-virgin olive oil
  • 30 ml sherry vinegar
  • 2 garlic cloves, thinly sliced on a mandolin
  • Sliced pickled guindilla chillies or other pickled green chillies, to serve (see note)


  • 1
    Rub salt all over pork belly, cover and refrigerate for 2-3 hours to season. Wipe excess salt from pork and place in a steamer basket over a large saucepan of simmering water and steam until very tender when a knife is inserted (2-2½ hours).
  • 2
    Meanwhile, heat a char-grill pan to high. Drizzle peppers with olive oil and grill, turning occasionally, until blackened and collapsed (18-20 minutes). Transfer to a bowl, cover tightly with plastic wrap and stand to steam (20 minutes). Peel charred skin from peppers and open them up to remove seeds and stem. Slice lengthways, then layer peppers in a bowl with extra-virgin olive oil, vinegar and garlic, season with sea salt flakes, and stand to marinate at room temperature for 2 hours.
  • 3
    To serve, arrange marinated peppers on serving plates, top with thickly sliced pork belly, drizzle with a little pepper marinade, season with sea salt flakes and scatter with sliced guindillas.


Pickled guindilla chillies are available at delicatessens such as Continental Deli in Newtown, Encasa Deli in Sydney and The Essential Ingredient ( 
Drink Suggestion: Malbec rosé Drink suggestion by Joe Valore

  • undefined: Elvis Abrahanowicz & Ben Milgate