CRISPY BEER-BRAISED PORK BELLY WITH SALSA BORRACHA
Bar Bites: Ceviche Bar by Besos Latinos
Serves
4Preparation
40 mins plus brining timeCook
2 hrsIngredients
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 |
Served with: CARAJILLO PATRON XO
This crispy, beer-braised pork belly is served with the famous Mexican salsa borracha (‘drunken salsa’).
Instructions
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. |
Drinks Cecilia Mijangos (Carajillo XO) / Bites Ari Agami (pork belly) / Photography Manja Wachsmuth
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