Achiote Braised Pork Belly Recipe

Season and Sear

Pat the pork belly pieces dry with paper towels. Season all sides with 1 tbs kosher salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a heavy Dutch oven or deep ovenproof skillet over medium-high heat until shimmering. Sear the pork belly pieces in batches, rendering some fat and browning all sides, about 3–4 minutes per side. Transfer seared pieces to a plate.

Build Braising Liquid

Reduce heat to medium. Add sliced onion to the pot and cook in the pork fat until translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in achiote paste and cook 1 minute to bloom the spice. Pour in orange juice and scrape up browned bits with a wooden spoon. Add chicken stock and bay leaves; bring to a gentle simmer.

Braise

Return pork belly to the pot, submerging pieces partially in the liquid. Cover tightly and transfer to a 300°F (150°C) oven. Braise until pork is very tender and knife slides easily through, 2 to 2.5 hours.

Reduce Sauce

When pork is tender, remove pork pieces to a tray and skim excess fat from the braising liquid if desired. Place the pot over medium-high heat and reduce the braising liquid until slightly thickened, about 8–12 minutes. Taste and adjust seasoning with remaining 1/2 tbs kosher salt and remaining 1/2 tsp black pepper if needed. Spoon some sauce over pork pieces and keep warm (cover loosely).

In a medium sauté pan over medium heat, melt 2 tbs unsalted butter. Add minced shallot and cook until soft and aromatic, about 2 minutes. Add diced red bell pepper and cook 2–3 minutes until slightly softened.

Add the peas and corn to the pan and cook until heated through and bright, 3–4 minutes for frozen, 2–3 for fresh. Stir in fresh thyme leaves. Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with 1 tbs lemon juice, toss to combine, and remove from heat. Keep warm until plating.

Heat 1 tbs neutral oil in a large skillet over medium-high heat. Add the julienned ginger and sliced garlic; sauté briefly until fragrant, about 30 seconds, taking care not to burn.

Add chopped collard greens in batches, tossing and wilting each batch before adding more. Once all greens are in the pan and mostly wilted, add 1 tbs low-sodium soy sauce, 1 tsp rice vinegar, 1/4 tsp red pepper flakes (if using), and 1/2 tsp salt. Sauté until greens are tender-crisp, about 4–6 minutes total. Adjust seasoning to taste and remove from heat.

In a small saucepan over medium heat, combine 3/4 cup granulated sugar with 2 tbs water and stir until sugar dissolves. Increase heat and simmer without stirring until the mixture turns an amber caramel color, about 6–8 minutes (watch closely to avoid burning).

Carefully deglaze the caramel with 1/4 cup white wine vinegar — it will steam and bubble. Stir to dissolve any hardened caramel bits. Reduce heat to medium-low and whisk in 2 tsp tamarind paste and 1/4 cup lychee syrup. Simmer gently for 3–5 minutes until glossy and slightly thickened.

If the gastrique is too thick, whisk in up to 2 tbs water to reach a saucy consistency. Season with 1/8 tsp salt and taste; adjust acidity or sweetness by adding a little more vinegar or lychee syrup if needed. Keep warm; the sauce will thicken as it cools.

Reheat pork pieces briefly in the reduced braising liquid if needed. Spoon a smear of warm tamarind-lychee gastrique onto each plate.

Place a portion of spring field pea succotash on the plate, a nest of sautéed ginger collards beside it, and top with 1–2 pieces of achiote-braised pork belly. Spoon additional reduced braising sauce over the pork, then drizzle with the gastrique for contrast.

Garnish with chopped cilantro, sliced scallions, toasted sesame seeds and optional fresh lychees on the side. Serve immediately.