Bresc BV

Mini Iberico bite with Alioli

Ingredients

10
  • 500 grams Iberico pork belly
  • 10 mini brioche rolls
  • 10 little gem lettuce leaves
  • 50 grams Bresc Alioli Clásico
  • 40 gram Kimchi

Preparation method

Cut 10 slices from the cooked pork belly and fry them. Cut open the brioche bun and spread with the Alioli clásico. Top with the lettuce and pork belly. Close the burger and secure with a skewer.

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