Panza Recipe
12 hour pork belly, ancho gastrique
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Ingredients
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Pork Belly
Ancho Gastrique
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Start by preheating your oven to 225°F (107°C). Rinse the pork belly under cold water and pat it dry with paper towels.
- 2
Season the Pork Belly
In a small bowl, mix salt, black pepper, garlic powder, onion powder, and paprika. Rub this spice mix all over the pork belly, ensuring it's evenly coated.
- 3
Sear the Pork Belly
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, place the pork belly skin-side down and sear for about 5-7 minutes until the skin is crispy and golden.
- 4
Slow Cook the Pork Belly
Flip the pork belly so the skin side is up. Cover the skillet or Dutch oven and place it in the preheated oven. Cook for 12 hours, or until the pork is tender and easily shredded.
- 5
Rest the Pork Belly
Once done, remove the pork belly from the oven and let it rest for at least 30 minutes before slicing.
Ancho Gastrique Preparation
- 6
Prepare the Ancho Chiles
Remove the stems and seeds from the dried ancho chiles. Soak them in warm water for about 30 minutes until softened.
- 7
Blend the Gastrique
In a blender, combine the soaked ancho chiles, sugar, red wine vinegar, water, and salt. Blend until smooth.
- 8
Cook the Gastrique
Pour the blended mixture into a saucepan over medium heat. Bring it to a simmer and cook for about 15-20 minutes, or until it thickens slightly.
- 9
Strain the Gastrique
Once thickened, strain the gastrique through a fine mesh sieve to remove any solids. Set aside to cool before serving.