Mexican

Charred Pork Belly Al Pastor

Name: Charred Pork Belly Al Pastor
Total time: 225 min
Cuisine: Mexican
Ingredients: 4 guajillo chiles, dried, rehydrated (Al Pastor Marinade); 2 oz achiote paste (Al Pastor Marinade); 1 cup pineapple juice (Al Pastor Marinade); 2 oz apple cider vinegar (Al Pastor Marinade); 4 garlic cloves (Al Pastor Marinade); 1 tsp cumin (Al Pastor Marinade); ¼ tsp cinnamon (Al Pastor Marinade); 1 tsp salt (Al Pastor Marinade); 4–5 lbs whole pork belly slab, 2–3 inches thick (Pork Belly); Corn tortillas (For Serving); Pickled onions (For Serving); Grilled pineapple (For Serving); Fresh cilantro (For Serving); Lime wedges (For Serving)

My recipe

The long braise is non-negotiable — it renders the fat and makes the belly pull-apart tender.

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Total3 hr 45 min

LevelMedium

AheadYes

overnight marinade + 2.5h braise

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Method

1
Make the marinade. Blend guajillo chiles, achiote paste, pineapple juice, apple cider vinegar, garlic, cumin, cinnamon, and salt until completely smooth.
2
Marinate pork belly. Rub pork belly all over with marinade. Let sit 30 minutes at room temperature (or refrigerate overnight).
3
Sear. Heat an oven-safe pan. Sear pork belly skin-side down 2 minutes to get some color.
4
Braise. Add remaining marinade and 2 cups chicken stock to the pan. Braise at 275°F for 2.5 hours until fork-tender.
5
Grill to finish. Move pork belly to a hot grill, skin-side down. Grill 3–4 minutes per side until charred and caramelized.
6
Slice and serve. Slice against the grain and serve in warm tortillas with pickled onions, grilled pineapple, and fresh cilantro.