Pork Belly Cubanito Recipe

Prepare the mojo and marinate

In a blender or food processor combine orange juice, grapefruit juice, lime juice, lemon juice, smashed garlic, chopped cilantro, oregano, ground cumin, smoked paprika, 2 tsp kosher salt, 1 tsp black pepper and 3 tbsp olive oil. Blend until smooth. Taste and adjust acidity or salt. Place pork belly in a shallow dish or resealable bag and pour the mojo over it, ensuring the meat is fully coated. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning once.

Render and roast the pork belly

Remove pork belly from marinade and reserve marinade. Pat pork dry with paper towels and score the fat lightly if needed. Preheat oven to 300°F (150°C). In an ovenproof skillet over medium heat, sear the pork belly fat-side down for 4–6 minutes until nicely browned and some fat has rendered; flip and brown the meat side 2 minutes. Pour 1/2 cup of the reserved marinade (strained) into the pan around the pork (not over the scored fat) to add moisture. Transfer skillet to oven and roast for 2 to 2½ hours, or until the pork belly is tender and a skewer slides through with little resistance.

Crisp the exterior

Increase oven temp to 450°F (230°C). Spoon pan juices into a small saucepan and reduce slightly if desired. Return pork to oven for 10–15 minutes to crisp the top, watching carefully to avoid burning. Alternatively, finish under a broiler for 3–5 minutes. Let rest 10 minutes before slicing into 1/2" pieces.

Rinse the black-eyed peas and pick out any debris. Place peas in a large pot and cover with cold water by 2 inches. Bring to a boil for 2 minutes, then remove from heat, cover and let soak 1 hour (or use quick-soak or canned peas to shorten time). Drain and set aside.

In the same pot, heat a tablespoon of oil over medium heat (use fat from pork if reserved). Sauté diced onion, carrot and celery until softened, about 6–8 minutes. Add minced garlic, smoked paprika and cayenne and cook 1 minute until fragrant.

Add drained peas, smoked ham hock, bay leaf and 4 cups stock. Bring to a simmer, reduce heat to low, cover and cook gently 45–60 minutes until peas are tender and flavors are developed. If mixture gets too thick, add more stock or water.

Once tender, remove ham hock, shred any meat and return to pot. Season with salt and 1/2 tsp black pepper. For a slightly 'dirty' texture, mash about 1/3 of the peas against the side of the pot with a spoon. Keep warm until assembly and sprinkle sliced scallions on top when serving.

Preheat broiler or a grill to high. Peel ripe plantains and cut into large chunks. Lightly brush with neutral oil. Place on a sheet pan and broil/grill until charred and soft, about 6–10 minutes per side depending on heat — you want smoky char and fully cooked interior.

Transfer hot plantain pieces to a blender. Add 1/2 cup heavy cream, 2 tbsp sour cream, smoked salt, black pepper and lime zest. Blend until very smooth, scraping down sides. If mixture is too thick, add up to 2 tbsp additional cream or warm water to reach a spoonable consistency. Adjust seasoning. Keep warm or reheat gently before plating.

Peel firm green plantains and slice on a mandoline or with a sharp knife into 1/8"–1/4" thin rounds or bias slices for larger chips. Pat dry.

In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Fry plantain slices in batches, without overcrowding, until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to paper towels and immediately season with 1 tsp salt. Keep warm and crisp; reheat briefly in a 350°F oven if needed before serving.

In a bowl combine shredded cabbage, sliced red onion, chopped cilantro and parsley. Toss with 1 tbsp lime juice and 1 tbsp olive oil. Season with salt and pepper to taste. Let sit at least 15 minutes at room temperature to soften and marry flavors.

In a small bowl combine sour orange juice, finely diced tomato, finely diced white onion, chopped cilantro, minced jalapeño, 1 tsp olive oil, 1/2 tsp salt and 1/2 tsp sugar if using. Stir and let sit 10–15 minutes so flavors meld. Taste and adjust salt or acidity.

Plate: Spoon a base of dirty black-eyed peas onto each plate or serving board. Place several slices of rested pork belly on top or alongside the peas. Dot or smear smoked plantain cream beside the pork. Arrange several fried platano macho chips for crunch.

Add a small mound of chi Hardin (herbed slaw) for brightness. Spoon sour orange salsita over the pork belly or on the side for acidity. Sprinkle extra cilantro leaves and flaky sea salt over pork as desired. Serve with lime or sour orange wedges on the side.

Serve immediately while the pork is warm and plantain chips are crisp. Leftovers: store components separately in airtight containers for up to 3 days (pork in fridge, peas and cream separate).