“og” Al Pastor Recipe

Name: Isalita Cantina Mexicanas “OG” Al Pastor Recipe
Cook time: 5 h
Total time: 5 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs Pork Belly; 6 pieces Guajillo Chiles; 4 cloves Garlic Cloves; 1 tsp Cumin Powder; 1 tsp Oregano; 1 cup Apple Cider Vinegar; 2 tbs Sugar; 2 tsp Salt; 1 cup Pineapple (fresh); 0.5 cup Cilantro (for garnish)

Inspired by Isalita Cantina Mexicana

Time5h

Serves6

confit pork belly, guajillo glaze, pickled pineapple

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Ingredients

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Main Ingredients

2 lbs Pork belly

6 pieces Guajillo Chiles

4 cloves Garlic cloves

1 tsp Cumin powder

1 tsp Oregano

1 cup Apple cider vinegar

2 tbs sugar

2 tsp Celtic sea salt

1 cup Pineapple (fresh)

1/2 cup Cilantro (for garnish)

Method

Preparation Steps

Prepare the Pork Belly

Preheat your oven to 200°F (93°C). Season the pork belly with salt and place it in a baking dish. Cover with foil and bake for 4-5 hours until tender.

Make the Guajillo Glaze

Remove stems and seeds from the guajillo chiles and soak them in hot water for 15 minutes. Drain and blend with garlic, cumin, oregano, vinegar, sugar, and salt until smooth. If too thick, add a little water.

Confit the Pork Belly

Once the pork belly is tender, increase the oven temperature to 375°F (190°C). Remove the foil, brush the guajillo glaze over the pork belly, and bake uncovered for another 30 minutes, basting occasionally.

Pickle the Pineapple

Chop the fresh pineapple into small pieces. In a small bowl, mix the pineapple with a splash of apple cider vinegar and a pinch of salt. Let sit for at least 10 minutes.

Serve

Slice the confit pork belly and serve topped with pickled pineapple and garnish with fresh cilantro.