This is like a Lebanese kafta kebob except it is ground lamb and it is Spanish with salsa verde and pickled shallots to add pop. Nothing like this ever actually translated into Louisiana cuisine that I can think of, but I’m seeing a few tailgate possibilities myself.
Pork belly is such a wonderful cut of meat. I suspect it all gets turned into bacon and cracklings down here, but I’m thinking this would be a great addition to a jambalaya. I love Solera for the atmosphere and the fantastic food, but I admit one of the main reasons for my obsession with this menu is to tease out the Spanish influence in our cuisine and turn that tune up a notch or two in my own cooking.