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Crispy Ancho-Glazed Pork Belly...Crispy Ancho-Glazed Pork Belly with Sweet Potato Purée and Pickled Tomatillo Salsa

Name: Crispy Ancho-Glazed Pork Belly with Sweet Potato Purée and Pickled Tomatillo Salsa
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 4
Cuisine: Modern Mexican
Ingredients: 1 kg high-quality pork belly, skin-on and scored; 3 dried ancho chiles, stemmed and seeded; 2 dried guajillo chiles, stemmed and seeded; 50 g piloncillo (or dark brown sugar); 1 liter low-sodium chicken stock; 6 cloves garlic, smashed; 1 medium white onion, chopped; 1 tsp dried Mexican oregano; 100 ml apple cider vinegar, divided; 800 g sweet potatoes, peeled and cubed; 75 g unsalted butter, cubed; 60 ml Mexican crema; 4 medium tomatillos, husked and finely diced; 0.5 small red onion, finely diced; 0.25 cup fresh cilantro, finely chopped; Sea salt and freshly cracked black pepper to taste

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Cuisine

Modern Mexican

👥

Servings

⏱

Prep Time

45 mins

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Cook Time

180 mins

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Difficulty

Hard

A Michelin-starred modern Mexican masterpiece featuring ultra-tender pork belly with a crackling skin, glazed in a complex, smoky ancho-piloncillo reduction, balanced by a velvety sweet potato purée and bright, acidic pickled tomatillos.

Modern MexicanHard

Ingredients

•1 kg high-quality pork belly, skin-on and scored

•3 dried ancho chiles, stemmed and seeded

•2 dried guajillo chiles, stemmed and seeded

•50 g piloncillo (or dark brown sugar)

•1 liter low-sodium chicken stock

•6 cloves garlic, smashed

•1 medium white onion, chopped

•1 tsp dried Mexican oregano

•100 ml apple cider vinegar, divided

•800 g sweet potatoes, peeled and cubed

•75 g unsalted butter, cubed

•60 ml Mexican crema

•4 medium tomatillos, husked and finely diced

•0.5 small red onion, finely diced

•0.25 cup fresh cilantro, finely chopped

•Sea salt and freshly cracked black pepper to taste

Cooking Instructions

01
Preheat your oven to 150°C (300°F). Season the pork belly generously with sea salt, pepper, and Mexican oregano, focusing on getting salt into the scored skin.
02
In a heavy-bottomed Dutch oven over medium-high heat, sear the pork belly skin-side down for 8-10 minutes until the skin is golden and starts to crisp. Flip and sear the other sides for 2 minutes each. Remove the pork belly and set aside; discard all but 2 tablespoons of the rendered fat.
03
In the same pot, add the chopped white onion and garlic. Cook for 5 minutes until soft. Add the dried ancho and guajillo chiles, toasting them for 2 minutes. Pour in the chicken stock, piloncillo, and 50ml of apple cider vinegar. Bring to a boil, then transfer the mixture to a high-powered blender and blend until completely smooth.
04
Pour the blended sauce back into the Dutch oven. Place the pork belly back into the pot, skin-side up, ensuring the liquid comes up to the sides but does not submerge the skin. Cover with a lid and braise in the oven for 2.5 hours, or until the meat is melt-in-the-mouth tender.
05
While the pork braises, prepare the purée: Boil the sweet potatoes in salted water until fork-tender (about 15-20 minutes). Drain and transfer to a blender with the butter and Mexican crema. Blend on high until ultra-smooth and velvety. Season with sea salt and keep warm.
06
Prepare the quick-pickled salsa: In a medium bowl, combine the diced tomatillos, red onion, and chopped cilantro. Toss with the remaining 50ml of apple cider vinegar and a pinch of salt. Let sit at room temperature to macerate.
07
Once the pork is done, remove it carefully from the pot. Strain the braising liquid into a saucepan and skim off excess fat. Simmer over medium-high heat for 10-15 minutes until it reduces to a rich, glossy glaze.
08
Slice the pork belly into 4 thick, neat squares. Heat a non-stick pan over medium heat and place the pork squares skin-side down for 3-4 minutes to make the skin exceptionally crispy. Remove and brush the meat sides with the reduced glaze.
09
To plate, spoon a generous pool of the warm sweet potato purée onto the center of each plate. Place a square of crispy pork belly on top. Drizzle extra glaze around the plate and top the pork with a vibrant spoonful of the pickled tomatillo salsa. Garnish with micro-cilantro if desired.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023