Champinones al Ajillo (Garlic Mushrooms) and Pan Grilled Pork Belly


Champinones al Ajillo (Garlic Mushrooms) and Pan Grilled Pork Belly

Champiñones al Ajillo or Garlic Mushrooms in English is a very popular Spanish tapas dish which is sauteed mushrooms with garlic, olive oil, lemon juice and chillies.  But this dish is not popular only in Spain but as well as Philippines most probably because of their Spanish influence.   This is usually served as a side dish paired with simple grilled or fried meat dishes or as a pulutan (finger food) paired with a really cold cerveza (beer).

Now in this recipe we will be pairing it with Pan Grilled Pork as they complement each other, this pair is also usually seen in most of the Grilled Meat restaurants in the Philippines as they both can be paired with beer or taken with rice.

Ingredients (Garlic Mushrooms)

50g butter
15 large button mushrooms, quartered
4 cloves garlic, minced
1 tablespoon lemon juice
freshly ground black pepper
salt
dried chili flakes
1 teaspoon dried parsley

Ingredients (Pan Grilled Pork)

4 slices pork belly, 1/2 inch thick
1 tbsp sesame oil
1 tsp fish sauce
freshly ground black pepper

Method (Garlic Mushrooms)

1. Melt butter in a large frying pan over a medium heat
2. Add garlic and cook until golden brown.
3. Put the heat on high then, add the the mushrooms and stir fry for around 2 minutes.
4. Add the lemon juice and parsley then season with salt, pepper and chili flakes

Method (Pan Grilled Pork)

1. Marinate pork in sesame oil, fish sauce and black pepper for at least 24 hours.
2. Heat up a pan grill and cook pork pieces.

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2 thoughts on “Champinones al Ajillo (Garlic Mushrooms) and Pan Grilled Pork Belly

  1. Naku, I was craving for liempo the other day pa.. shucks…ngayon mas lalo na… If only I could get that plate from my screen…

    I’ll try your recipe and marinate the liempo in sesame oil…I don’t put sesame oil kasi..I’m sure masarap to..

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