Porkbelly Mexican style
This is a recipe you can’t refuse! This recipe is inspired by Morrison’s affection with gangster movie’s
Ingredients
- 1 Pork belly
- 2 tbsp chipotle peppers in adobo sauce diced
pork marinade
- 4 cloves garlic
- ½ onion
- 1 tbsp olive oil
- ½ cup tomato paste
- 1 tbsp parsley
- 1 tbsp salt
- 1 tbsp pepper
sweet sauce
- 8 tbsp agave syrup
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp oregano dried
- 2 tsp paprika powder
- 1½ tsp ground cumin
- ½ tsp sea salt
- ½ tsp black pepper
- 1 pinch ground cinnamon
Instructions
- Use a chef’s knife to cut the meat side of the pork belly, slice deep into (not all the way through) it in both way’s so you make little cubes.
- Put the pork belly in a tray and start making the marinade.
- Slice fine garlic and onion and put it in a heated pan with the olive oil.
- Fry the garlic and onion until the turn soft, then add the diced chipotle peppers in adobo sauce and the tomato paste.
- Stir it well until it’s a smooth paste, then add the parsley and the salt and pepper to your liking.
- Let the marinade cool down and rub the pork belly with the marinade, make sure everything is covered.
- Set up the barbecue for indirect cooking at around 160°C/320°F.
- If the pork belly hits a core temperature of 92°C/198°F it’s done, you can check this with a meat thermometer, it should take about 3 hours meanwhile, you can make the sweet sauce.
- Grab a pan and add all the ingredients for the sauce, keep stirring and wait for a syrupy bubble now your sauce is done.
- Pour some sweet sauce over your pork belly and enjoy it!
Video
Nutrition
Calories: 1986kcalCarbohydrates: 46gProtein: 34gFat: 185gSaturated Fat: 66gPolyunsaturated Fat: 20gMonounsaturated Fat: 87gCholesterol: 245mgSodium: 2558mgPotassium: 1113mgFiber: 4gSugar: 35gVitamin A: 1808IUVitamin C: 20mgCalcium: 68mgIron: 4mg
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