For the longest time I have been wanting to cook a recipe that involved pork belly. The problem was that I could not find it in any of my local markets. Finally last weekend while shopping for some beef at my new favorite market, I stopped dead in my tracks! Pork Belly!!! A three pound pack for only 6 bucks…What?? I was so excited I forgot all about the beef! LOl!!
So the first thing I do is call on the help of my good friend and diehard foodie Alan Choat. Thanks to facebook and a food group that we both belong to, we met and became instant friends. As far as I am concerned, Alan knows everything when it comes to cooking pork. He suggested the Asian inspired spices and an easy cooking method. It was to die for! Of course the first thing I thought of was tacos, pork tacos. So delicious! Check out the next post below for Carniceria Style Chicharron en Salsa Roja.
* This recipe requires overnight marinating
1 1/2 pounds pork belly
1 teaspoon sea salt
1 teaspoon Chinese five spice, optional
2 tablespoons soy sauce
6 serrano peppers
2 pickled jalapeños, diced
1 small red onion, sliced into thin strips (1/2 cup)
1 clove garlic
2 roma tomatoes, seeded and diced
Juice of 1 lime
2 tablespoons rice wine vinegar
4 tablespoons olive oil
1/4 teaspoon fresh cracked pepper
Salt to taste
You will also need
1/3 cup sriracha hot sauce
8 to 10 corn tortillas
Cilantro for garnish
1. Combine the sea salt and Chinese five spice in a small bowl. Season the pork belly on both sides, add the soy sauce and rub in to season all over. Place the pork belly on a plate and refrigerate overnight uncovered.
2. Remove pork belly from refrigerator 30 minutes before cooking. Preheat oven to 500 degrees F. Place the pork , skin side up on a wire rack, lined with a baking sheet. Bake for 10 minutes at 500 degrees, lower temperature to 325 degrees and roast for another 90 minutes. Remove from oven and let cool before slicing.
3. While the pork is cooking, prepare the salsa. Combine all of the ingredients in the order listed. Stir well to combine, season with salt to taste. Cover and set aside.
4. Preheat a large skillet to medium heat for 5 minutes. Slice the pork into 1/2 inch thick slices or thinner if you’d like. Add to hot pan and cook until pork starts to brown nicely. Toss with sriracha hot sauce and cook just until warm. Serve with warm corn tortillas and salsa. Garnish with cilantro. Yields 4 servings.
Tips~ The only real tip I can offer is to double the recipe and freeze half of the pork belly for later! It’s that good, lol!!
Carniceria Style Chicharron en Salsa Roja. Once you learn to cook your own pork belly, you can freeze it and use it in countless recipes. And when I prepared my pork belly recipe from above, I knew I would be making my own Carniceria Style Chicharron en Salsa! July, 02, 2014
*Meaty pork chicharron made from slow cooked pork belly
1 pound cooked pork belly, sliced into 1/2 in. pieces
1/3 cup onions, diced
2 serranos, minced
2 cloves garlic, minced
2 roma tomatoes, chopped
Splash of water
Salt and pepper to taste
1. In a cast iron pan on medium/low heat, add the sliced pork belly. Cook for 35 to 45 minutes or until the fat starts to render out and the pork becomes crispy in most spots. If it’s too dry, you can add a tablespoon of oil. A faster version would be to deep fry them, but I prefer this method.
2. While the pork is cooking, add the tomatoes to the blender, along with a splash of water. Blend until smooth, set aside.
3. Add the onions, serrano and garlic to the pork and continue cooking for 5 minutes. Add the tomato sauce from blender, mix well, lower heat and cook until it becomes thick and reduces. Taste for salt. Serve right away with beans, warm tortillas and avocado slices. Yields 4 servings.