Jul 14 2026
Restaurants›Mezcaleria Alma›Barriga De Cerdo Recipe

Barriga De Cerdo Recipe

Inspired by Mezcaleria Alma
Time3h
Serves4

Sakura pork belly, mole rojo pipian, escabeche de jalapeno, petite salad

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Ingredients

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Pork Belly

Mole Rojo Pipian

Escabeche de Jalapeño

Petite Salad

Method

Pork Belly

  1. 1

    Prepare the Pork Belly

    Preheat your oven to 150°C (300°F). Score the skin of the Sakura pork belly in a crosshatch pattern without cutting into the meat. Rub it all over with sea salt and black pepper. Heat olive oil in a large oven-safe skillet over medium heat, and sear the pork belly skin-side down until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes.

  2. 2

    Roast the Pork

    Transfer the skillet to the preheated oven and roast the pork belly for 2-3 hours, or until the meat is tender and the skin is crispy. Let it rest for 15 minutes before slicing.

Mole Rojo Pipian

  1. 3

    Prepare the Chiles

    Remove the stems and seeds from the dried guajillo and ancho chiles. Soak them in hot water for 15 minutes until softened. Drain and set aside.

  2. 4

    Make the Mole

    In a skillet, heat vegetable oil over medium heat. Add the soaked chiles, garlic, and pumpkin seeds. Toast for 5-7 minutes until fragrant. In a blender, combine the toasted mixture with tomatoes, chicken broth, cumin, and cinnamon. Blend until smooth.

  3. 5

    Cook the Mole

    Transfer the blended mole to a saucepan and simmer over low heat for about 20 minutes, stirring occasionally until thickened. Season with salt to taste.

Escabeche de Jalapeño

  1. 6

    Prepare the Jalapeños

    Slice the jalapeños into rings and set aside.

  2. 7

    Make the Pickling Brine

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool slightly.

  3. 8

    Pickle the Jalapeños

    Place the sliced jalapeños in a jar and pour the pickling brine over them. Let it sit for at least 30 minutes before serving.

Petite Salad

  1. 9

    Prepare the Salad

    In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.

  2. 10

    Dress the Salad

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss gently to coat.

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