Panceta De Cerdo Crujiente Recipe

Preheat Oven

Preheat your oven to 300°F (150°C).

Score Pork Belly

Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.

Season Pork

Season the pork belly generously with salt and black pepper on both sides.

Sear Pork

In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork belly skin-side down until crispy, about 5-7 minutes.

Add Broth and Aromatics

Flip the pork belly and add garlic and thyme to the skillet. Pour in the chicken broth.

Braise in Oven

Cover the skillet with foil and braise in the oven for 2-3 hours until tender.

Crisp the Skin

Increase oven temperature to 450°F (230°C) and remove the foil. Cook for an additional 30 minutes until the skin is crispy.

Slice Pork Belly

Remove from the oven, let rest for 10 minutes, then slice into portions.

Prepare Potato

Peel and chop the potato into chunks.

Cook Potatoes and Corn

In a pot, combine the chopped potato and corn kernels with enough water to cover. Bring to a boil and cook until potatoes are tender, about 15 minutes.

Combine for Purée

Drain the mixture and return to the pot. Add heavy cream, butter, and salt.

Blend to Purée

Use an immersion blender or a regular blender to purée until smooth. Adjust seasoning to taste.

Mix Sauce Ingredients

In a saucepan, combine ketchup, brown sugar, apple cider vinegar, hot sauce, smoked paprika, garlic powder, and salt.

Cook BBQ Sauce

Bring to a simmer over medium heat, stirring occasionally, for about 10 minutes until slightly thickened.

Prepare Vegetables

Julienne the carrot and cucumber into thin strips.

Make Pickling Brine

In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil to dissolve sugar and salt.

Pickle Vegetables

Place the vegetables in a jar and pour the hot brine over them. Allow to cool to room temperature, then refrigerate for at least 1 hour.