CRISPY BEER-BRAISED PORK BELLY WITH SALSA BORRACHA

Drinks Cecilia Mijangos (Carajillo XO) / Bites Ari Agami (pork belly) / Photography Manja Wachsmuth

	600g pork belly
	60g fine salt
	FOR THE SALSA BORRACHA
	1kg tomatoes
	40ml canola oil
	1½ medium-sized brown onions, sliced
	2 cloves garlic, sliced
	2 red chillies (medium hot), sliced
	355ml stout beer
	20g roasted, sliced almonds
	pinch of sugar
	TO SERVE
	canola oil
	⅓ cup diced onion
	1 clove garlic, sliced
	100g fresh kale
	dash of cider
	pinch of instant coffee
	100g whipped cream
	30g toasted sesame seeds

1.	Make a brine by adding the salt to 1 litre of water and stirring to dissolve.
2.	Pour over the pork belly and let it rest in the fridge for 12 hours.
3.	Take out of the brine and cook in the oven at 130°C for 2 hours or until the interior reaches 68°C.
4.	Cool down and cut into four even pieces.
5.	FOR THE SALSA BORRACHA
6.	Cut the tomatoes into quarters and roast in the oven at 180°C.
7.	Warm the canola oil in a pot, add the onions and cook until caramelised.
8.	Add the garlic and chilli, stir until cooked, then add the tomatoes, beer and almonds and simmer until the volume reduces by half.
9.	Add sugar, salt to taste and blend.
10.	Pass the sauce through a sieve and check seasoning.
11.	TO SERVE
12.	Warm a dash of canola oil in a pan and gently fry the onions and garlic.
13.	Add the kale, season with salt, add a splash of cider and heat until cooked off.
14.	Just before serving, put the instant coffee in a bowl with a pinch of salt, add the cream and whip.
15.	To serve, deep fry the pork at 180°C until the skin is crispy, then slice.
16.	Spoon some warm sauce on a plate, put the pork and kale on top, a spoon of coffee cream and sprinkle over the toasted sesame seeds.