Jul 14 2026
Restaurants›Bocado Tapas Wine Bar›Jerez Panceta De Cerdo A La Brasa Recipe

Jerez Panceta De Cerdo A La Brasa Recipe

Inspired by Bocado Tapas Wine Bar
Time3h
Serves4

crisp braised pork belly, creamy corn potato purée, Sriracha bbq, pickled vegetables

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork Belly

Corn Potato Purée

Sriracha BBQ Sauce

Pickled Vegetables

Method

Pork Belly

  1. 1

    Prepare the Pork Belly

    Score the skin of the pork belly in a crosshatch pattern without cutting into the meat. Rub the pork belly with sea salt and black pepper, ensuring it gets into the cuts. Place garlic cloves and thyme sprigs on top.

  2. 2

    Braise the Pork Belly

    Preheat the oven to 160°C (320°F). Place the pork belly in a roasting pan and cover it tightly with foil. Braise in the oven for 3 hours until tender. Remove from the oven and let it cool slightly before slicing.

  3. 3

    Grill the Pork Belly

    Preheat your grill or barbecue. Once hot, place the braised pork belly on the grill skin-side down. Grill for about 5-7 minutes until the skin is crispy. Flip and grill the meat side for an additional 3-4 minutes.

Corn Potato Purée

  1. 4

    Boil Potatoes

    Peel and cube the potatoes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

  2. 5

    Cook Corn

    In a separate pot, cook the corn kernels in boiling water for about 5 minutes. Drain and set aside.

  3. 6

    Puree the Mixture

    Once the potatoes are cooked, drain them and return to the pot. Add the cooked corn, heavy cream, butter, salt, and black pepper. Mash or blend until smooth and creamy.

Sriracha BBQ Sauce

  1. 7

    Mix the Ingredients

    In a bowl, combine ketchup, Sriracha sauce, brown sugar, apple cider vinegar, garlic powder, and salt. Whisk together until smooth.

  2. 8

    Simmer the Sauce

    Transfer the sauce to a small saucepan and simmer over low heat for about 10 minutes, stirring occasionally to allow the flavors to meld.

Pickled Vegetables

  1. 9

    Prepare the Vegetables

    Julienne the carrot and daikon radish into thin strips.

  2. 10

    Pickle the Vegetables

    In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add the julienned vegetables and let them marinate for at least 30 minutes.

More from Bocado Tapas Wine Bar