Ingredients

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

Leave a Reply

Your email address will not be published.

X