Pork Belly With Jefe Sauce (gf) Recipe

Trim and cube

Preheat oven to 275°F (135°C). Pat the pork belly dry with paper towels. Trim any excessively thin edges so cubes will cook evenly. Cut the pork belly into 1 - 1 1/2 inch cubes.

Season

In a small bowl combine kosher salt, coarse black pepper, garlic powder, smoked paprika and brown sugar. Toss the pork belly cubes with the neutral oil, then evenly coat them with the dry rub mixture. Let sit at room temperature for 20–30 minutes or refrigerate up to 2 hours.

First roast (slow cook)

Arrange the seasoned cubes in a single layer in a half-sheet pan or ovenproof roasting pan with a lip. Pour 1 cup apple juice around (not over) the cubes to provide moisture; do not submerge. Cover the pan tightly with aluminum foil.

Bake low and slow

Bake in the preheated 275°F oven for 2 to 2 1/2 hours, until cubes are tender and fat has rendered but meat still holds shape. Every 45 minutes carefully remove foil and baste/spritz with apple juice then re-cover.

Crisp and caramelize (finish)

Increase oven temperature to 425°F (220°C) and remove foil. Toss the cubes gently in the pan so they are spaced with some fat underneath; return uncovered to the oven. Roast 20–30 minutes, stirring or turning every 8–10 minutes, until edges are deeply caramelized and crisp. If using a grill, transfer to a foil pan and finish over indirect/then direct high heat, turning to get charred edges.

Combine and simmer

While pork is in its low-and-slow stage, combine apple cider vinegar, ketchup, light brown sugar, Dijon mustard, yellow mustard, Worcestershire, hot sauce, smoked paprika, onion powder, garlic powder, kosher salt and black pepper in a small saucepan. Whisk to combine.

Reduce and finish

Place saucepan over medium heat and bring to a gentle simmer, stirring frequently. Simmer 6–8 minutes until sugar dissolves and flavors meld. Reduce heat to low and whisk in the unsalted butter until melted and incorporated. If sauce is too thick, whisk in up to 2 tablespoons water to reach a pourable, gloss-coated consistency. Taste and adjust seasoning (more salt, sugar or hot sauce) as needed. Keep warm.

When pork cubes are deeply caramelized and crisp, remove from oven and transfer to a large mixing bowl while still hot.

Ladle 1/2 cup (or more to taste) of the warm Jefe sauce over the pork burnt ends and gently toss to coat every piece. Reserve extra sauce for serving.

Return coated pieces to a clean baking sheet and place under the broiler for 1–2 minutes if you want extra glaze tackiness and charring — watch carefully to avoid burning.

Transfer to a serving platter, sprinkle finely chopped parsley, and serve immediately with extra Jefe sauce on the side. These burnt ends are best eaten hot and make 4–6 appetizer servings or 3–4 small main-course servings.