FeedingTheFiya

Crispy Cuban Pork Belly

Servings	Prep Time
4Servings	30Minutes

Cook Time	Passive Time
3Hours	24Hours

Servings	Prep Time
4Servings	30Minutes

Cook Time	Passive Time
3Hours	24Hours

Ingredients

Crispy Pork Belly

Black Bean Puree

To finish

Instructions

Crispy Pork Belly

Preheat the oven to 350F.
Place onion, garlic, pork stock, fresh lime juice and bay leaves (not shown in the pic) in a roasting tray.
Score the pork belly, rub with olive oil, a generous coat of smoked paprika, 1tsp of dried oregano, 1 tsp of salt and pepper.
Place the pork belly on top of the stock, tightly cover with aluminum foil and bake for 2 hours.
After two hours, remove the pork belly from the stock and allow it to cool to room temp. Reserve some fat that has risen to the top. Cover and place in the fridge.
Place the roasting tray over medium heat and reduce by half (10-15 minutes). Strain the stock, allow it to cool, cover, then place it in the fridge.
When the pork belly has dropped to room temp., Wrap it in plastic wrap and using a flat surface, weight it down. Place the pork belly in the fridge for 6 to 24 hours.

Black Bean Puree

Over medium heat, melt the reserved fat. Add the drained beans and cook for 1 minutes.
Add in a cup of the reserved pork stock and simmer until you have 1/3 stock left.
Throw the beans and liquid into a food processor and blend. Check for seasoning. See notes.

To Finish

Preheat your broiler (500F).
Remove the pork belly from the plastic and cut into equal portions. Lightly salt the top.
On a baking sheet lined with aluminum, broil on the rack closest to your broiler for 7-9 minutes.
Allow the pork belly to rest for 5 minutes, then cut into equal pieces (optional).
Plate up!

Recipe Notes

When blending hot food, make sure you have an opening for the steam. A rather big mess will happen if you don’t.

Add in 1 tbsp of warm stock if you want a smoother puree.