Pork Belly with Agave Glaze

We recently had a few friends over for a “porkopolis” dinner – my husband grilled coffee rubbed ribs, and I made pork belly sandwiches.  Below is the recipe on how to prepare your very own pork belly – I promise you won’t ever shy away from preparing your own at home again.

This process must be started the day before serving. It should also be noted we used a gas grill.

Pork Belly with Agave Glaze – serves 10-12
5-pound pork belly (without bones)
4 teaspoons kosher salt plus more
2 teaspoons freshly ground black pepper
6 poblano chiles, stemmed, halved
4 serrano chiles, stemmed, halved
1 cup agave nectar

Preheat oven to 250°F. Season pork belly all over with salt and pepper.

Place chiles in a large roasting pan. Place pork belly skin side down on top of chiles, and drizzle pork belly with 1/2 cup agave. Pour the remaining 1/2 cup agave nectar and 2 cups water into pan. Cover the pan tightly with foil.

Place pork belly roasting pan into the oven and cook pork for 3 hours, basting with pan juices every hour. Turn pork over and cook for 4 more hours, or until very tender.
Transfer pork to another roasting pan and cover pork with parchment paper. Top it with a large plate, and use large heavy cans as weights. Chill overnight.

To serve: Remove pork belly from pan, slice pork belly into 1″-thick pieces. Heat grill to medium and cook until warmed and crisp, about 2 minutes per side.

To prepare Pork Belly sandwiches – makes 24 mini sandwiches
Vegetable oil
1 ripe pineapple (about 3 1/2 pounds), peeled, cored, cut into 1/4″ rounds
Kings Hawaiin dinner rolls

Heat to high. Brush grill rack with oil. Grill pineapple until nicely charred, 2–3 minutes per side, set aside.

Split Hawaiin dinner roll, cut grilled pineapple to fit a piece on the bun, and top with pork belly. Serve immediately.

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