Pork Belly Recipe
Pineapple Glaze, Achiote Sauce, Pico de Gallo, Avocado Mousse, Chicharrón
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Ingredients
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Pork Belly
Pineapple Glaze
Achiote Sauce
Pico de Gallo
Avocado Mousse
Chicharrón
Method
Prepare the Pork Belly
- 1
Season the Pork Belly
Rub the pork belly with salt and black pepper. Let it marinate for at least 1 hour.
- 2
Cook the Pork Belly
Preheat the oven to 300°F (150°C). Place the pork belly in a roasting pan and cook for 3 hours, or until tender.
Make the Pineapple Glaze
- 3
Combine Ingredients
In a saucepan, combine pineapple juice, brown sugar, soy sauce, cornstarch, and water. Cook over medium heat until thickened.
Prepare Achiote Sauce
- 4
Mix Achiote Ingredients
In a bowl, mix achiote paste, minced garlic, lime juice, and olive oil until smooth.
Prepare Pico de Gallo
- 5
Combine Pico de Gallo Ingredients
In a bowl, mix diced tomatoes, diced onion, chopped cilantro, lime juice, and salt to taste.
Make Avocado Mousse
- 6
Blend Avocado Ingredients
In a blender, combine ripe avocados, lime juice, and salt to taste. Blend until smooth and creamy.
Prepare Chicharrón
- 7
Cook the Chicharrón
In a pot, bring water to a boil and add pork skin. Cook until tender, then fry until crispy. Season with salt.
Serve
- 8
Plate the Dish
Slice the pork belly and serve with pineapple glaze, achiote sauce, pico de gallo, avocado mousse, and chicharrón on the side.