Pancita De Cerdo Recipe
Pancita de Cerdo is a dish featuring pork belly that is seasoned, baked until tender, and often paired with cornbread. The version here includes sweet agave syrup for a caramelized finish and spicy jalapeño peppers in the cornbread, adding layers of flavor and texture. Here's how to make it at home.
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Ingredients
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Pancita de Cerdo Ingredients
Method
Cooking Directions
- 1
Prepare the Pork Belly
Preheat the oven to 180°C (350°F). Season the pork belly with salt and pepper. Place it in a baking dish and drizzle with agave syrup. Bake for 1 hour until tender and caramelized. Let it cool slightly before slicing.
- 2
Make the Cornbread Pudding
In a mixing bowl, combine the cornbread mix, milk, eggs, cheddar cheese (shredded), diced jalapeño (seeds removed), salt, and black pepper. Mix until well combined.
- 3
Bake the Cornbread Pudding
Pour the mixture into a greased baking dish and bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- 4
Prepare the Chicharrón
While the cornbread pudding is baking, heat the chicharrón in a skillet over medium heat until crispy.
- 5
Assemble the Dish
Once the cornbread pudding is done, slice it into squares. Serve topped with slices of agave-glazed pork belly and crispy chicharrón.
