Pork Belly Falafel with Rosemary Yogurt

Servings: 4
Prep Time: 25 minutes


1 pork belly

salt (to season)

340 grams fava beans (blanched and shelled)

2 Tbsp. cumin

2 Tbsp. coriander

1 bunch cilantro (chopped)

1 bunch parsley (chopped)

egg (As needed)

1 red onion (sliced)

1 bunch cilantro

1/2 lemon juiced

2 bunches rosemary (minced)

96 grams yogurt (plain)

118 ml mayonnaise

1. For the Pork Belly: Season with salt. In a food processor, combine with remaining ingredients. Form mixture into balls and deep fry.

2. For the Rosemary Yogurt: Combine all ingredients.

3. To serve: Plate all ingredients and top with Garnish, or serve in pita with Garnish.

Courtesy of the National Pork Board, Des Moines, Iowa.