Pork Belly Recipe
yucca fries, strawberry chamoy, cabbage slaw, cilantro garlic mayo
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Ingredients
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Pork Belly
Yucca Fries
Strawberry Chamoy
Cabbage Slaw
Cilantro Garlic Mayo
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern. Rub salt, black pepper, garlic powder, onion powder, and olive oil all over the meat. Place skin-side up on a baking tray.
- 2
Roast the Pork Belly
Roast the pork belly for about 2.5 to 3 hours, until the meat is tender and the skin is crispy. Let it rest for 15 minutes before slicing.
Yucca Fries Preparation
- 3
Prepare the Yucca
Peel and cut the yucca into fry-sized pieces. Boil in salted water for about 20 minutes until tender. Drain and let cool.
- 4
Fry the Yucca
Heat vegetable oil in a deep pan. Fry the yucca pieces in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.
Strawberry Chamoy Preparation
- 5
Make the Chamoy
Blend fresh strawberries with chamoy sauce and lime juice until smooth. Adjust seasoning if necessary.
Cabbage Slaw Preparation
- 6
Prepare the Slaw
Shred the cabbage and carrot. In a large bowl, combine cabbage, carrot, apple cider vinegar, salt, and black pepper. Toss to mix well and let sit for at least 15 minutes.
Cilantro Garlic Mayo Preparation
- 7
Make the Mayo
In a food processor, blend mayonnaise, fresh cilantro, garlic, and lemon juice until smooth. Adjust seasoning if needed.
